Cooking From Memory ~ A Recipe Journal


Hard-Cooked Eggs

If you’re not following Heidi Swanson at http://www.101cookbooks.com/ or www.heidiswanson.com, I’d have to say you’re missing something. She’s a fabulous cook with page after blog after cookbook of very accessible recipes. Heidi is a writer, photographer, and award-winning culinary blogger, and she’s just released her new cookbook, super natural every day which follows Cook 1.0 and Super Natural Cooking. Heidi’s work has also been featured in Food & Wine, Saveur, Glamour, the Washington Post, Time, Fast Company, Utne Reader, and the Vegetarian Times, as well as on Salon.com and NPR.com.

 

You may be wondering why, out of all of the recipes coming from Heidi’s kitchen I’d include this one here. Good question. Simply put, I haven’t asked for permission to post this yet, and forgiveness is always easier to ask for than permission. I’ll ask; don’t worry. The second reason is that a friend called me today to ask how to boil an egg. Well, it just so happens that earlier this week on a flight between Phoenix and Minneapolis, I read the first half of Heidi’s new book and found her instructions for hard-cooked eggs nearly poetic. Really, hard-cooking eggs can almost seem like rocket science to the uninitiated. But Heidi’s narrative here seemed almost like a song. So anyway, I lifted her poetry for hard-cooked eggs right out of her new book — which you should buy. I’ve given you the link. Go buy it. And hard boil some eggs.

Hard-Cooked Eggs

Put the eggs in a medium saucepan and cover with cold water by ½ inch or so. Bring to a gentle boil over medium heat. The eggs should just barely start rattling against the bottom of the pan. Turn off the heat, cover, and let sit for exactly 7 minutes, or a couple of minutes longer if you’re using extra-large eggs. Have a bowl of ice water ready. When the eggs are through cooking, put them in the ice water for about 3 minutes, long enough to stop the cooking. Peel carefully.

From “super natural every day” Heidi Swanson, Ten Speed Press, Copyright 2011

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