Hard Boiled Eggs
This straightforward recipe details how to prepare perfectly hard-boiled eggs. Starting with cold water, the eggs are brought to a boil, then rested off the heat to cook gently. A crucial ice bath follows to stop cooking and facilitate easy peeling, yielding consistent results every time.
Equipment
- 1 Saucepan Large enough to comfortably hold a dozen eggs in a single layer.
- 1 Large Bowl For preparing the ice bath.
- 1 Slotted Spoon For safely transferring eggs.
- 1 Kitchen Timer For precise cooking duration.
Ingredients
Main
- 1 dozen eggs
Instructions
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
Notes
Always start with cold water; this helps prevent the eggshells from cracking as the temperature gradually rises and ensures a more even cook from edge to center. Immediately transferring cooked eggs to an ice bath is crucial. This not only halts the cooking process to prevent the green-grey ring around the yolk but also causes the egg white to contract, making peeling significantly easier. For the easiest peeling, use eggs that are a few days old, as very fresh eggs tend to adhere more to their membranes. Adjust cooking time slightly based on desired yolk consistency; 8 minutes yields a firmer but still creamy yolk, while 10 minutes results in a fully set, crumbly yolk.