Uova sode perfette

Ingredienti

• 6 to 12 large eggs
• Water to cover the eggs, plus an inch
• 1 tablespoon kosher salt

Preparazione

1. 1

   Place eggs in an appropriate size sauce pan so that they are crowded with little room to move around. This will help to alleviate them bumping together and cracking during the boiling process.

2. 2

   Cover the eggs with water and add the salt. Bring the uncovered pot to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove eye. Allow to sit covered for 15 minutes.

3. 3

   Drain the pot and place under the faucet tap, letting the eggs rinse under a steady stream of water, emptying and refilling the pot with cool water several times until the water is no longer hot. Let the eggs rest for 10 minutes in the cool water.

4. 4

   If using right away, crack the eggs all the way around and peel eggs directly over the pot under a slow stream of water, starting from the larger end first. Let dry and prepare or store in a covered container in the refrigerator.

5. 5

   If you are cooking them to store, don't crack them, but drain and cool them as above. Store covered and unpeeled in fridge. Boiled eggs in the shell will stay fresh generally for up to 2 weeks, peeled about a week.