Techniques » Hard-Boiled Eggs
Chef Peter Davis not only shows you the basics of the perfect hard-boiled egg but also gives a great tip on how to peel them easily without the shell breaking off into little pieces. After you've watched this video, head on over to the Deviled Eggs video, one of our most popular appetizers ever.
Ask Chef Peter Davis, author of "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table," to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." He is an avid conservationist with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.