#technique sauces & techniques

hard boiled egg

1 tsp baking soda
This combined technique from Jacques Pepin and Nom Nom Paleo yields eggs that are easy to peel and don't have that weird green ring around the yolk. (That unsightly ring is sulfur by the way. The ice bath removes it.) We usually make a batch of eggs on Sunday then eat them throughout the week. Sometimes we chop them up and add them to salads, and sometimes we simply enjoy them with a little bit of salt. They're a great way to incorporate some lean protein into our diet!
Start with eggs that are at least 10 days old.
Use a thumbtack to poke a small hole on the rounder end of the egg. Transfer each egg into a tall saucepan or equivalent.
Cover the eggs with about 1-2 inches of water above the top of the eggs. Add the baking soda. Bring the water to a boil over high heat, then boil for 1 minute.
Once the water comes to a boil, transfer the pot off heat and cover. Steep for 10 minutes. Prepare the ice bath while the eggs steep.
If you're planning to peel the eggs soon, pour out the water and cover and shake the saucepan to crack the eggs. You could also crack each egg individually.
Transfer the cracked eggs to an ice bath. Chill for at least 5 minutes.
To peel, crack the shell at the round end with the pinhole. Peel under running water, then drain on a paper towel.
Enjoy or store in an airtight container for future use. The eggs will keep in the fridge for about a week.