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The boiled egg. It’s so simple, which—of course—makes it so easy to mess up.
I love hard boiled eggs. They’re great for deviled eggs, egg salad, or just eating plain with a sprinkle of salt.
When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green gray color (nooo!) around the yolk, and a somewhat sulphuric taste.
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy

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