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http://www.thekitchn.com/feedburnermain

It’s so easy to forget how luxurious a properly cooked hard-boiled egg can be. First, don’t actually cook them until they’re “hard,” which is a misleading word to apply to eggs at this point, but it is what we call them so it shall remain. I’m really talking about a seven- or eight-minute egg, preferably made in the pressure cooker, with its firm-yet-creamy whites and yolk the texture of whipped velvet. An egg cooked just like this really doesn’t need more than a shower of salt and pepper to be delicious, but often I even tire of this simple preparation.

So to up the luxe factor in my hard-boiled eggs, I grab my favorite herb and spices, a small skillet, some olive oil, and work a little kitchen magic.

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