Sometimes the things we remember when we think back to our childhood, have no real legit explanation. There may have been happier moments to remember but the things that stick, are some times funny. One such item is my mom’s (now Granny Smith) hard-boiled eggs. She seemed to have some eggs boiling away on the stove quite often (at least that is how I remember it) and in the fridge was a medium-sized stock pot of hard-boiled eggs staying cool in the fridge. Sometimes they were made for other recipes (her “family potluck style” macaroni salad with sliced egg on top) or just for eating, or even crumbling in a salad. At any event, this basic technique, how to hard-boil eggs, is a must for the boy who is wanting to become a man, and needs to have available in the fridge, or for his family who wants to bring a hard-boiled egg to work or school and want to roll it around in salt, pepper, or something else for a quick protein fix.
Granny’s Hard Boiled Eggs
3-6 eggs (or however many you want)
pinch of kosher salt
Place eggs in sauce pan. Fill up with cold water. Add salt. Bring to a rolling boil UNCOVERED. When at boil, remove from heat, add lid, and let sit for 12 minutes. After 12 minutes, drain as much of the hot water as you can without breaking eggs, and run over with cold water for several minutes. Place in fridge til you are ready. I leave in the water.