Don't Miss: How to Cook Eggs Every Way
- Bring the eggs to room temperature by placing them in a bowl of warm water for five minutes.
- Drain the eggs and transfer to a saucepan. Pour enough cold tap water over the eggs, so that the water covers the eggs by an inch to an inch-and-a-half.
- Partially cover the eggs with a lid.
- Bring to a full, rolling boil over medium-high heat. Allow the eggs to boil for exactly 30 seconds (time it).
- Immediately remove the pan from the stove and cover completely with a lid. Let eggs stand, covered, for 12-15 minutes. For large eggs, I usually go with 12-13 minutes. For extra large eggs, I go with 15 minutes.
- Remove cover, place a few ice cubes in the pan with the eggs, and run cold water over eggs.
- Tap each egg gently against the pan to crack. Peel hard-boiled eggs under cold, running water.
- Start with eggs that are about a week old. Older eggs seem to crack less and peel more easily than fresher eggs.
- Use a timer to boil eggs for exactly 30 seconds and let stand covered for exactly 15 minutes. This is one recipe where timing must be exact.
What You Need
- A saucepan.