Foolproof Hard-Boiled Eggs

READY IN: 22mins
Bergy
Recipe by Kimke

From America's Test Kitchen. Really works!

Top Review by Malriah

I don't eat hard-boiled eggs. I don't eat egg salad. I don't eat anything that has ever required me to cook a hard-boiled egg. I don't have kids so I don't color eggs at easter. What I am getting at is I had no clue how to cook these babies. I wound up needed 3 hard-boiled eggs for a recipe dare so I tried your method. It really worked. Thanks for teaching a rookie the easiest way to cook them!

Directions

  1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
  2. Remove pan from heat, cover, and let sit for 10 minutes.
  3. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
  4. Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
  5. Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
  6. Begin peeling from air-pocket (wider) end.
  7. The shell should come off in spiral strips attached to thin membrane.
  8. Hard-boiled eggs can be refrigerated for several days.
  9. You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

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