Have You Ever Made Such Perfect Eggs? Thanks Jacques Pepin.

I've never been able to make good enough hard boiled eggs. They end up soft boiled, or overcooked with greenish yolks. Before Jacques Pepin, that is.

Here's how he does it. Prick the bottom (fatter part) of the egg to release air from egg while cooking. This supposedly helps avoid the sulfuric smell that hard boiled eggs give off. Place the eggs in the pot and fill it with water until eggs are fully submerged. Place the pot over medium fire. If eggs are room temperature, just wait until the water comes to a rolling boil, then remove from fire. If eggs were taken from the fridge, wait a few minutes (about 1 or 2) before removing from fire. Pour out water where the eggs were cooked then put under cold running water for 1 or 2 minutes. Put in an ice bath for I really don't know how long, I waited about 5 minutes before cracking the shells. This makes it easier to peel the eggs. Jacques suggests cracking the eggs around then peeling them. The shell comes off just like that, I tell you. And the yolks are oh, so pretty.

This comes very helpful especially when eggs are used to top other dishes such as my lola's everlasting or for deviled eggs, etc. Here's how my eggs turned out: