Thanks to Silverton’s advice, we know that optimal results are within reach. There are many schools of thought regarding the order of events, starting from adding eggs to cold water vs. dropping them into hot water. Some people recommend draining the water immediately, while others prefer to leave the eggs sitting in warm water.
Chef Nancy Silverton is in the latter camp: “I simmer the eggs for five minutes in boiling water and then turn off the heat and let them sit in the water for another five minutes,” she explained. Once the time is up (and timing tends to be pretty crucial when it comes to eggs), she removes them from the saucepan. “I then put them in an ice bath and after they are cooled, peel them under cold water.” This reduces the chance of mangling the egg as you peel off the shell, leaving you with smooth eggs to slice and dice as you wish.
Nancy Silverton will be part of the star-studded lineup at the South Beach Wine & Food Festival, which runs from February 22-25 in Miami, Florida.