Hard-Cooked (Hard-Boiled) Egg

MAKES: 1 serving

TIME: About 15 minutes

Hard-cooked eggs are so convenient and versatile you may want to keep a few ready in the fridge at all times (they keep for a week). They’re used in recipes throughout this book, from appetizers to hearty dinnertime dishes. I think they’re best when just slightly undercooked and still creamy, not chalky.

If the yolk has a greenish color, it’s due to a small and harmless amount of sulfur in the egg and not cooling the egg quickly enough. To prevent or minimize it, be sure to immerse the eggs in an ice-water bath as soon as possible after they’ve finished cooking.

1 egg

Salt and freshly ground black pepper

Fill a saucepan about two-thirds full with water and add the egg. Bring to a boil, then turn off the heat and cover. The average large to extra-large egg will be ready 9 minutes later.

Plunge into cold running water for a minute or so, then refrigerate or crack and peel. Sprinkle with salt and pepper if you like and serve.