Q. I’ve heard of many different ways to make a hard-boiled egg so that it is not hard to peel or over-cooked. What do you suggest? — F.B.
A. I, too have heard of many. During a skills class this week at the Culinary Institute of America at the Pearl Brewery, chef Michael Katz, lecturing instructor, showed the current class, along with media visitors, how to time eggs so that they’d be perfect inside, without ending up with a green layer around the outside of the yolk. This happens when the egg overcooks.
Basically, you make a 10-minute egg. Put eggs in a heavy-bottomed saucepan and add water so that it covers the eggs by at least an inch. Add a tablespoon or so of salt. Set the pan over the heat and bring the water to a rolling boil. When the water begins to boil, set the timer for 10 minutes. Let the eggs boil for the allotted time. After 10 minutes, take them out off the heat and run cold water over them (or put them into an ice water bath) until they are just cool enough to handle. Gently crack the shell all around the egg and peel it. Then put each into an ice water bath to keep them from cooking further. (Unless you want to serve them warm.)
Katz said that the fresher the eggs are, the more difficult they may be to peel.