The Best Way to Hard Boil Eggs
The best hard-boiled eggs have yolks that are perfectly yellow, but cooked all the way through. Hard-boiled eggs should be easy to peel and slice if you're preparing a salad or deviled eggs. It's cliché to say, "I am so bad at cooking, I don't even know boil an egg." But boiling the perfect hard egg is like preparing any meaningful meal: It takes patience, keeping an eye on your dish and making sure the timing is just right. Add this to my Recipe Box.
Preparing the Water
Unlike beef or vegetables that you might cook by placing them into boiling water, start your eggs by placing them into a pot when the water is cold. Make sure the water covers the eggs by about an inch. Place the pot over high heat and bring it to a boil. Keep an eye on your eggs; as soon as the water comes to a rolling boil, remove the pot from the burner immediately.
Resting the Eggs
After removing the eggs from the burner, complete the cooking process by placing the pot on a cool burner and covering the pot with a lid. Let the pot stand for 15 minutes. This process ensures the eggs cook all the way through but do not become overcooked, which is what causes the yolks to turn gray.
Cooling Process
Once your timer goes off, remove the pot lid and place the eggs under cold running water. It will take a few minutes before the eggs start to cool and you might have to set the eggs aside in a bowl of water for a while to be water-conservation-friendly. Once the eggs reach a lukewarm temperature, place them in the refrigerator. This is the ideal cooling process. Cooling your eggs will make them easier to peel, because the cooked egg separates from the shell. Peel your eggs starting from the wider portion of the egg. The eggs will also be firm. If you're preparing deviled eggs, where presentation of the egg whites is important, it will be easier to cleanly slice the egg and remove the yolk. If you must use your eggs immediately after cooking them, run them under cool water while removing the shell.
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