Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Perfect Hard-Boiled Eggs
Hard boiled eggs may seem simple—and they are—but there are a few tricks to remember to make them just right. Follow this method and you'll get perfect texture (firm yet moist, not rubbery) and on-point color (no green ring around the yolks) every time. Read more.
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!