I've lived in Denver for five years and still can't seem to get my timing right for hard boiled eggs. Any tips from experienced high altitude cooks on method/timing so that my eggs are fully cooked but not overdone?
It may seem weird to call for a cooking time down to the second, but bear in mind that the temperature difference between a creamy yolk and a solid one is a mere 8°F. These will turn out perfect every time.
How to Make the Perfect Hard-Boiled Egg
Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. You're boiling them hard. Stop it!