Who messes up cooking hard boiled eggs you ask? Lots of people. Including myself. Ever have a hard boiled egg with a dry powdery yolk surrounded by a layer of green, and a rubbery white? Yeah. Me too. I used to make those all the time.
Those types of hard boiled eggs result from over cooking. I experimented a bit and now cook my eggs very differently. I'll show you how in the second part of the post.
Short Boil With Plenty Of RestThe way I cook hard boiled eggs now is to place the eggs in a pot. Fill the pot with cold water. Cover and bring to a boil. As soon as the water starts to boil, TURN IT OFF! That's right. Turn the burner off.
Leave the pot covered for 15-20 minutes and you'll have perfectly cooked hard boiled eggs. The yolks will be moist and creamy, and the white will be delicate with just the right amount of bite.
Do you have a different technique? I'd love to hear about it in the comments!