Eggs are a perfect answer to a single cook's question of what to have for dinner. There's nothing like frying or poaching an egg to top just about anything from pasta to kale to a piece of toast for "brinner." But another way to keep a quick, simple protein on hand is to always have a few hard boiled eggs in the fridge, allowing for countless quick and delicious meals.
I usually boil up about four eggs when I bring my dozen home from the store. I should modify that statement a bit, as my preferred method for making hard boiled eggs involves very little boiling. I use Emma's method, in which you bring the eggs just to a boil, but then turn off the heat and cover for 10 minutes. I do this for several reasons: It conserves fuel, it involves less watching/timing, and most importantly, it doesn't overcook the eggs, which produces an unattractive grey circle around the yolk and an unpleasant sulfur odor.
Hard boiled eggs are a cornerstone in the Ploughman's Lunch (also good for dinner!) and they are a key ingredient for Sauce Gribiche, a tangy cold sauce made with hard boiled eggs, herbs, capers, mustard and olive oil that's perfect over fish. A hard boiled egg can garnish a bowl of ramen, or be made into a curry, or added to potato salad.
What's your favorite use for hard boiled eggs?