The incredible edible egg

The perfectly Hard Boiled egg is hard to come by these days, maybe because its all relative to the person who eats it. To me, and the culinary community, a hard boiled egg should yield a yolk with a dark yellow center, like above. If the yolk is completely light yellow and a bit crumbly, it is border line over cooked, but still consumable. When the yolk has a grayish ring around it it has been over cooked; the whites tend to be a bit rubbery and the yolks are chalky.

Traditionally, I put the eggs into a pan and cover with water. Once the water comes to a boil, cover the pot and turn off the flame, let sit for about 10 minutes. At that time, remove the eggs from the water and place in ice-water. The cold shock helps to both stop the cooking of the egg and makes the peeling process easier.

Here are some recommendations of how to serve/eat: