First, I had to hard boil the eggs. If you haven't hard boiled eggs, or if the yolks come out dry, crumbly or with a green sulfurous ring about them, there are better methods out there. If you love your eggs and make them perfectly, feel free to skip this one. I'll walk through the egg salad in the next entry.
Eggs, Part 1 (Hard Boiled: Easy and Foolproof):
I should point out that just because "boiled" is in the name, this does not mean the eggs need to be boiled! If they are, they're likely going to come out poorly. Fear not! This method is pretty fail safe.
1. Place your eggs in a pot. Careful not to crowd them! They like a little elbow room. That doesn't mean, of course, that you need to place 4 eggs in a big dutch oven, just give them a little room between them so that they don't go crashing into each other and they can be surrounded by a bit of water.
2. Add enough cold water to cover them. You don't need to go much higher than that. Add a pinch of salt. Yes, salty water can raise the boiling temperature, but a pinch isn't going to do a thing other than give the eggs a little seasoning through its porous shell. (If you don't do salt, easy, don't add it.)
3. Cover and bring them to a boil. Don't stick it on "high" and walk away! Depending on the stove, I'd use medium to medium-high heat. Stay close by so that you can hear when the water is boiling.
4. As soon as it boils, turn it off! Leave the cover on to retain the heat. If you have an electric stove, move the pot to another (cool) burner or off the stove completely. If it's gas, you're pretty much done.
5. Start a timer for 15 minutes and walk away. When the timer is done, so are the eggs! (no need to run, an extra minute won't hurt)
6. Place in a bath of ice water to stop the residual cooking.
You will have perfectly creamy yolks and firmly set whites. Enjoy!
Note: If you have older eggs vs. super-fresh, use them. They're easier to peel.
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