Chef’s Technique for Ideal Hard-Boiled Eggs:

1. Place the eggs in a single layer in a saucepan or pot.

2. Cover them with cold water, at least one inch above the eggs.

3. Heat gradually over medium heat until the water reaches a gentle boil.

4. Once boiling, turn off the heat and cover the pot. Let the eggs sit in the hot water for 10–11 minutes.

5. Immediately transfer the eggs to an ice bath for at least five minutes to stop the cooking process.

This method ensures tender whites and creamy yolks without the dreaded gray ring that often appears around the yolk. Additionally, the ice bath makes peeling much easier, a small but significant detail when preparing a smooth, consistent egg salad.

2. Grate, Don’t Chop

Many home cooks simply chop eggs with a knife, which often results in uneven pieces and a slightly lumpy texture. Chefs, however, frequently employ a different technique to achieve a uniformly soft, silky consistency: grating.

How to Grate Eggs:

• Use the small side of a box grater to gently shred the eggs.

• Alternatively, press them through a mesh or cooling rack to create ultra-fine pieces.

The benefits are immediate and noticeable:

• An ultra-fine texture that distributes yolk richness evenly throughout the salad.