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The Perfect Boiled Egg

By Cook's Illustrated Published May 2010

Producing a hard-cooked egg with a uniformly moist yolk and tender white can be a challenge even for an experienced cook.

The method we developed 11 years ago is still the best we’ve tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in the saucepan in a single layer.

1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.

2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired.


Uniformly moist yolk, tender white.


Dry yolk, rubbery white, telltale green ring.