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.When I remove the eggs from their hot bath and cool them, I simply mark the hard boiled ones with an X and pop them back in the carton for safekeeping in the refrigerator. Classically they make a great addition to salads or sliced onto a sandwich and of course, there are endless egg salad variations to explore.
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?