Hard-Boiled Eggs: A No-Fail Method
This main-dish recipe, Hard-Boiled Eggs: A No-Fail Method, leans on Eggs, Salt and Cold Water. It makes one batch and takes about 20 minutes.
- Ready in 20 minutes
- Prep 5 minutes
- Cook 15 minutes
Ingredients
- Eggs
- Salt
- Cold Water
Instructions
- Place the eggs in the bottom of a saucepan and cover with cold water by at least an inch and add the salt (about 1 teaspoon salt for every 6-8 eggs). Heat the eggs uncovered over medium-high heat until the water comes to a rolling boil.
- Immediately take the pan off the heat. Cover and let sit for 15-17 minutes (the exact time will depend on how firm you like the egg yolk and the size of your eggs).
- While the eggs boil, make an ice water bath in a large bowl. When the eggs are done, scoop them out one by one with a slotted spoon and place them in the ice water bath to shock the eggs and shrink the membranes (discard the hot water in the pot). Leave them in the ice water bath for a few minutes. They can be stored in the refrigerator at this point or cracked and peeled.
- A few tips on peeling: crack the egg all over and start peeling at the base (the wider end) of the egg, getting your fingers underneath the membrane of the egg. Peeling them under a stream of slightly warm water seems to help too.
Give it a minute off the heat, then serve it while it is still hot.
