Hard-Cooked Eggs

Published March 1, 1999.

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Why this recipe works:

We finally got our foolproof boiled egg recipe by tinkering just a little with a technique recommended by the American Egg Board: Start the eggs in cold water, bring the water to a boil, then remove the pan from the heat and let the eggs sit for 15 minutes. Our tests showed that 10 minutes of… read more

We finally got our foolproof boiled egg recipe by tinkering just a little with a technique recommended by the American Egg Board: Start the eggs in cold water, bring the water to a boil, then remove the pan from the heat and let the eggs sit for 15 minutes. Our tests showed that 10 minutes of sitting time was enough; our tasters agreed that these were perfectly cooked eggs.

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Hard-Cooked Eggs

Our gentle method of cooking eggs ensures tender, creamy results without the unattractive green rim around the yolk.

Watch the Video

Makes 6 eggs

You may double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

Ingredients

  • 6 large eggs

Instructions

  1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.

Step-by-Step

Foolproof Peeling

1. Tap the egg all over against the counter surface, then roll it gently back and forth a few times on the counter.

2. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.

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