Hard-boiled eggs are deceptively easy. You just need a pot, some eggs, and water. No fuss with vinegar or poking a hole in the egg shell first, and no stirring or any kind of guesswork. Best part: same directions work for both electric and gas ranges. I'm unsure about induction since I've never used a magnetic induction cooktop, but generally speaking it should be almost identical since you really just need to boil water.
- Put eggs in the pot. The number you can put in the pot is dependent on the size of the eggs and the diameter of the pot, they need room to move around. I'd say no more than four at a time, for most pots and eggs.
- Add enough cold water to the pot to cover the eggs, plus a bit extra.
- Put on stove, turn on to high heat.
- When the water starts boiling, cover and turn off the heat (but leave the pot on the burner), and start a 10 minute timer.
- After those 10 minutes, remove the eggs from the pot and place in a bowl of ice cold water for a while, this stops them from continuing to cook.
We use cold water and heat it to boiling with the eggs already in the pot so that the eggs warm up with the water, thus, the shells won't crack. When prepared this way, they won't overcook, so you won't end up with grey crap around the yolks.
You can store them as-is until you need them, though you should probably mark the container as containing hard-boiled eggs just to avoid confusion later. An easy way to tell the difference between a hard-boiled egg and an uncooked egg is to spin it on the counter, then use your finger to briefly stop it from spinning. An uncooked egg will resume spinning after you lift your finger, since the yolk and white are still moving inside (yay physics), whereas a hard-boiled egg will stay stopped since it's one solid mass (also yay physics).
A logical thing to do with hard-boiled eggs is make deviled eggs, for which you'll need mustard (preferably spicy brown mustard) and paprika (or smoked paprika). You could also simply slice them and toss them onto a salad or something, but deviled eggs are awesome so let's cover those. Each egg will make two deviled eggs, so keep this in mind.
- Carefully peel a hard-boiled egg. There will be a hollow spot inside, this is an easy place to start peeling (and it's conveniently in a predictable spot every time). Rolling the egg on a plate or cutting board while gently applying pressure can also pre-crack the shell without damaging the egg. Gently squeezing the exposed egg can loosen up the shell as well. It pays to go slowly and carefully with this, so take your time and do it right.
- Make sure the egg is cleaned of little bits of shell. I do this by placing the egg in a bowl of water and gently wiping its surface with my fingers, but you could use running water in your sink for this.
- Slice the egg in half along the longest dimension.
- Carefully remove the yolk from each half of the egg and put it into a bowl. In most cases you can gently push it out from below, careful usage of a spoon can also aid you in extracting the yolk. Don't worry if there's tiny bits of yolk stuck to the white when you're done, this is normal.
- Repeat the above for all eggs that you intend to turn into deviled eggs.
- Add mustard to the bowl of yolk and mix them together thoroughly. I use a fork for this, it works well since the yolk is a lot thicker than the mustard, so you need to mash the two together moreso than stir. I find that the ideal yolk:mustard ratio is close to 1:1. You can definitely end up adding too much mustard, so start small and add small amounts until it Just Looks Right™. If you make deviled eggs regularly, you'll get a feel for it.
- Place yolk/mustard mixture back into the egg halves, it should heap up since you added mustard.
- Sprinkle paprika on top.
- om nom nom.