The Perfect Hard Boiled Egg Recipe
So this is how my egg master sister, Connie, does it. She said this Epicurious article by David Tamarkin has it right!
Start with old eggs (a week old) because they are easier to peel.
1. Bring a large pot of water to a boil.You want enough water in the pot to cover all your eggs completely so they cook evenly. In my three quart Dutch oven, six cups of water covered six eggs very nicely. And Epicurious said they debunked the idea to start eggs in cold water and now I believe it.
2. Gently lower the eggs into the water.
Use a large spoon to lower the eggs into the boiling water. (If you drop the eggs in haphazardly, they can hit the bottom of the pot and crack, leaving you with egg whites floating in the water.) Oh, and start with cold eggs if you can—it makes the finished eggs easier to peel.
3. Lower the heat slightly and boil for 8 to 14 minutes. If the water is still at a full boil, lower the heat a little so that the eggs aren’t jumping around in the pan. Then set a timer and let the eggs cook to your desired doneness.
4 minutes: eat-it-with-a-spoon-out-of-the-shell-soft
5 minutes: firm white, runny yolk
6 minutes: firm white, gooey yolk
8 minutes: firm white, fully set yolk, but still sort of gooey and golden
10 minutes: firm white, a firmer pale yolk, with just a bit softness in the middle
12 minutes: firm white, almost completely hard-boiled hold
14 minutes: firm white, completely hard-boiled crumbly dry pale yolk
4. Transfer the eggs to an ice bath
When the timer goes off, use a slotted spoon to transfer the eggs from the boiling water to a bowl full of ice water. The ice bath will stop the egg from cooking further and some people think the ice bath makes the eggs easier to peel.
5. Peel and eat!
When your eggs are cool enough to handle, peel them under cool, running water. The water will get under the shell, which will help you lift the shell away from the egg cleanly.
Here is one way I like them. Let me know what you think. I love to hear from you.