Hard-Boiled Eggs
================

Fully hard yolks that are still tender and bright yellow, with no gray-green
ring and no rubbery whites. The instructions are written for an induction
stove whose temperature mode regulates the temperature of the pan bottom
(not the water).

Ingredients
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* Up to 8 Large eggs, straight from the fridge
* Water, enough to cover the eggs by about 1 inch
* Ice, for an ice bath

Preparation
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1. Fill a pot with the water, without the eggs, and bring it to a boil:
   set the temperature gauge to 240°F (115°C), or just use maximum power.
2. Prepare a bowl of ice water.
3. When the water boils, lower the eggs in gently with a slotted spoon and
   start a 12 minute timer.
4. Set the temperature gauge to 225°F (107°C) to hold a gentle boil for the
   whole 12 minutes. The water should show steady, lazy streams of bubbles,
   not a rolling boil.
5. When the timer goes off, immediately move the eggs to the ice water and
   leave them for 15 minutes.
6. To peel, tap each egg all over to crackle the shell, start peeling from
   the wide end (where the air pocket is), and work under cold running
   water.

Notes
-----

* **Why start the eggs in already-boiling water:** dropping eggs into
  boiling water sets the outer white quickly so it does not fuse to the
  shell membrane. This is the single biggest factor in easy peeling —
  bigger than vinegar, salt, or egg age.
* **Why 225°F on the gauge:** the thermostat holds the *pan bottom* at the
  set temperature, but the water itself can never go above its boiling
  point of 212°F (100°C) — the extra heat only goes into making steam. So a
  setting a bit above 212°F produces a steady, self-limiting gentle boil
  that cannot escalate into a violent boil that cracks the eggs. Setting
  exactly 212°F usually stalls just *below* a boil: once the pan bottom and
  the water are at the same temperature, almost no heat flows into the
  water.
* **Calibrate once for your stove:** sensors under the glass vary between
  units. The first time, find the lowest setting that keeps a few steady
  streams of bubbles rising — typically between 220°F and 230°F (105–110°C)
  — and use that number from then on. This is what makes the recipe
  repeatable: same setting, same eggs, same time, same result.
* **Timing:** 12 minutes at a gentle boil gives a fully set, hard yolk for
  large refrigerated eggs. For a slightly moist center, use 10–11 minutes.
  Much past 14 minutes, iron and sulfur in the egg react and the yolk
  develops a gray-green ring and a chalky texture.
* **The ice bath is not optional:** it stops carryover cooking (which is
  what pushes a just-right yolk into green-ring territory) and helps the
  shell separate from the membrane.
* **Altitude:** water boils below 212°F at altitude, so eggs cook slower;
  add about 1 minute per 1000 feet above 3000 feet.
* **Storage:** unpeeled hard-boiled eggs keep up to a week in the fridge in
  an airtight container.