Foolproof Hard-Boiled Eggs

Submitted by kimkej

"From America's Test Kitchen. Really works!"

 

• Ready In: 22mins
• Ingredients: 2
• Yields: 3 eggs

ingredients

• 3 large eggs
• water

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.

Reviews

[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!

 

[Geema]

Yes indeedy! This is the way my Mama showed me how to cook hard boiled eggs,and the way I showed all my kids, who I am pretty certain will in turn show their kids. Fool proof and definitely easy! Great idea, Kimke, to post such a practical and helpful technique.

 

[Audrey M]

My mother wasn't much of a cook so everything I learned was from trial and error. I read in a magazine many moons ago about how this is the way you can cook eggs. It is full proof. No worries about watching the stove or your eggs breaking. It is a fantastic kitchen tool to know.

 

[Margaret W.]

I followed these instructions exactly. The end product was an uncooked yolk and slimy egg white.

 

[Andrew Garland]

The heating technique is good. I suggest this peeling technique.<br/><br/>Before cooking, peck a tiny hole through the shell at the large end of the egg. This lets air out during the heating, and allows water to enter during cooling.<br/><br/>Transfer the cooked eggs to a bowl of cold water, but you don't need ice. While hot but able to be handled, crack the shell at the large end of each egg and let cool further in the water.<br/><br/>To peel, peel off some shell at the large end. Then, use a tablespoon to slip under the shell, matching the curve of the spoon to the curve of the shell. Push off sections of shell using the spoon. The shell will come off without many small bits.<br/><br/>This works easily even if the egg is a bit stuck to the shell, because you are separating them with the spoon rather than pulling the shell away.<br/><br/>EasyOpinions.blogspot.com