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 through- out this book, from appetizers to hearty dinner dishes. I think they’re best when the yolks are just slightly under- cooked and still creamy, not chalky. If the yolk has a greenish color, it’s due to a small and harmless amount of sulfur present in the egg and not cooling the egg quickly enough. To prevent or minimize it, 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 of 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 the egg into a bowl of ice water (or run the pot under cold water) for a minute or so, then refrigerate or crack and peel. Sprinkle with salt and pepper and serve.

MAKES: 1 serving

TIME: About 15 minutes