The perfect protein base to enrich your dishes. A proper hard-boiled egg stands out for its firm white, fully set yolk, and the versatility that makes it indispensable in Peruvian cooking. Pure simplicity executed with technical precision.
Place the eggs in a medium pot and cover them with enough water. Bring to a medium boil; when it starts bubbling steadily but gently, lower the heat so the eggs do not knock against each other.
Cook the eggs for 10 minutes from the moment the water is gently boiling. Keep it at a calm simmer, not an aggressive boil; this sets the white firmly and the yolk fully without overcooking.
Move the eggs into cold water for 5 minutes. Then gently crack the shell and peel from the base; if you are not using them right away, store them chilled in their shells.
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