Perfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks.
Why It Works
- Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).
- By limiting the batch size to 6 eggs maximum per 3 quarts water, the timing is assured to be correct (more eggs than that in this volume of water could lower the temperature too much and change the cooking time).
Read more: The Food Lab: Perfect Boiled Eggs
- Yield:Makes 1 to 6 eggs
- Active time: 5 minutes
- Total time:12 to 20 minutes
- 3 quarts water
- 1 to 6 large eggs
Bring water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
Hard boiled eggs with the shell still on can be stored in the refrigerator for up to 5 days; with the shell removed, they can be refrigerated for up to 1 day. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water (the water helps get under the shell and lift it off the egg).