An unmissable classic of French cuisine, simple yet flavorful. The perfectly cooked hard boiled egg features a firm white and a creamy yolk, ideal as an appetizer, in salads, or as an appetizer bite.
⏱️15 min
📊Easy
👥2 servings
🍽️Starter
quickbudget-friendlyvegetarianfamily
Ingredients
2 pièceseggs
1 litrewater
1 pincéesalt
Instructions
1BRING WATER TO A BOIL: Fill a saucepan with cold water and bring it to a vigorous boil over high heat. The water must boil abundantly to ensure even and uniform cooking of the egg. This typically takes 5 to 7 minutes. Add a pinch of salt to prevent cracks and improve preservation.
2GENTLY SUBMERGE THE EGGS: Using a spoon, slowly immerse the eggs into the boiling water so they do not crack. Keep them submerged for a few seconds so they do not float to the surface. The important thing is to maintain a constant boil throughout the cooking process.
3COOK FOR THE REQUIRED TIME: Let simmer for exactly 10 minutes to achieve a firm white and a cooked yolk that is slightly creamy in the center, following French tradition. Set a timer to not exceed this time, which guarantees perfect texture.
4COOL QUICKLY IN COLD WATER: Drain the hot water and immediately plunge the eggs into a bath of cold water or preferably ice water. This step stops the cooking process immediately and greatly facilitates peeling. Let them cool for at least 2 minutes, which will prevent the gray ring from forming around the yolk.
5PEEL WITH CARE: Gently crack the shell by tapping the egg on a hard surface, then roll the shell off under a stream of lukewarm water. Start from the rounded end where the air pocket is located, which makes separation easier. Lukewarm water helps separate the shell from the white membrane.
6SERVE AND ENJOY: Place the peeled egg on a bed of fine salt in an egg cup or on a plate. You can eat it plain with a little salt and pepper, or accompany it with mayonnaise, vinaigrette sauce, or mustard according to your preferences. Enjoy it warm or cold depending on the occasion.