With the semester fast approaching, we've been thinking about quick, easy nutritious dishes. Hard-boiled eggs are a staple, if you know how to make them correctly. They're also very versatile and will keep in your fridge for several days. If you get sick of plain boiled eggs, peel them, chop them up, and add a little pickle relish, paprika and mayo -- you have egg salad.
If you get super-fresh farm eggs, they will be hard to peel, so this is a great way to clear out a carton of eggs that's getting close to its expiration date. Some folks say to salt the water the eggs boil in, but it really doesn't make a difference one way or another.
To start, you will need the following:
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the mission of the Houston Press. Make a financial contribution or sign up for a newsletter, and help us keep telling Houston’s stories with no paywalls.
Support Our Journalism
Set the eggs gently into the saucepan. Add enough water to cover the eggs by an inch. Set on your stove and bring to a rolling boil (not the tiny bubbles, the big, angry bubbles). Immediately turn off the heat and cover the saucepan. Let eggs sit for 18 minutes (enough time to take a quick shower). Drain the water from the saucepan and ice down the eggs. Peel, and eat.