Perfect Hard-Boiled Eggs

Eggs are one of my favorite, most versatile, and sciency ingredients in cooking. In one of their simplest forms: hard-boiled eggs are perfect for making deviled eggs, topping salads and soups, or enjoyed as a light snack. This is my tried and true method for making perfect hard(and soft)-boiled eggs every time! 

How to Make Perfect Hard-Boiled Eggs: 

1. Gently place your eggs in a large saucepan or stockpot and cover with cold water 1″ above the eggs.  
2. Transfer to the stove and bring the water to a boil, do not cover the pot. Have your timer ready and start the timer as soon as the water comes to a boil. Reduce the heat slightly to keep at a medium boil.

3. Boil uncovered for 2-9 minutes depending on how cooked you want your egg yolk to be. As soon as the timer goes off transfer the eggs to a bowl of ice water, which stops the cooking. 

4. Allow the eggs to sit in ice water for at least 10 minutes before peeling.  

More Tips for Boiling and Peeling Eggs: 

• Don’t overcrowd the eggs in the pan. There should be about half an inch of space between them. 
• For soft-boiled eggs with a runny yolk boil for 1-4 minutes. For perfectly hard-boiled eggs, boil them between 5 and 9 minutes. Do not boil any longer or they could become overcooked. Overcooked eggs will have a green or gray yolk.
• Have your bowl of ice water ready so you can stop the cooking exactly when your timer goes off. 
• For eggs that are easier to peel use ones that are slightly older. Fresher eggs = harder to peel. 
• Gently cracking the egg before placing it in ice water makes peeling even easier because the water will get under the shell and loosen it from the egg white. 
• Start peeling at the rounder end of the egg. This is where the little divot is and makes it easier to get under the thin membrane.  
• Peeling is easier under running water.