Hard-boiled eggs are so simple to make but also, sadly, simple to mess up. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. They emerge firm yet moist, with no green ring around the yolks. Favorite ways to eat them include sliced, atop buttered toast with sea salt, and minced or pushed through a sieve and sprinkled over steamed asparagus with a drizzle of white wine vinegar, olive oil, and kosher salt.
A good all-purpose saucepan is a must in any kitchen, and if it has a nice tight-fitting lid (that you can see through and that has a handle), all the better.See It ›