Foolproof Hard-Boiled Eggs: The Ultimate Guide
Discover the secret to creating perfectly cooked hard-boiled eggs every single time with our meticulously tested method.
Mastering the art of hard-boiled eggs is a culinary game-changer. After extensive experimentation, we’ve cracked the code to achieve eggs with consistently creamy yolks and tender whites. Get ready to elevate your egg game!
Foolproof Hard-Boiled Eggs
Ingredients
- 1 tray of ice cubes (optional; for serving cold)
- 3 quarts (2.8L) water
- 1 to 6 large eggs
Directions
- For cold eggs: Prepare an ice bath by filling a large bowl with water and adding a tray of ice cubes.
- Bring 3 quarts (2.8L) of water to a rolling boil in a large pot. Gently lower the eggs into the water and maintain the boil for 30 seconds. Quickly cover the pot with a tight-fitting lid, reduce heat to low (water should barely simmer), and cook for exactly 11 minutes. For hot eggs, serve immediately. For cold eggs, transfer them to the prepared ice bath and let cool for at least 15 minutes before peeling under cool running water.
- To peel with ease, gently tap the egg all over to create a network of cracks. Then, under a thin stream of cool running water, carefully remove the shell. The water helps separate the shell from the egg white, ensuring a smooth peeling process.
Notes
For an even quicker and easier method, check out our foolproof steamed eggs recipe.
Make-Ahead and Storage
Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once peeled, consume within 1 day for best quality.