International
Hard-Boiled Eggs
Reliably set hard-boiled eggs with tender whites, firm golden yolks, and shells that peel cleanly after a thorough ice-bath chill.
6 servings · 5 minutes prep · 12 minutes cook
Ingredients
Eggs
- 6 large eggs, cold from the refrigerator, large, cold from the refrigerator
Directions
Cook the eggs
- Fill a saucepan with enough water to cover the eggs by about 1 inch. Bring the water to a full boil over high heat.
- Using a slotted spoon, gently lower the cold eggs into the boiling water one at a time. Reduce the heat as needed to maintain a steady, controlled boil.
- Cook for 11 minutes for firm yolks that remain slightly moist at the center, or 12 minutes for yolks that are fully firm and suitable for chopping.
Chill and peel
- While the eggs cook, fill a mixing bowl with ice and cold water.
- Transfer the cooked eggs directly to the ice bath and chill for at least 15 minutes.
- To peel, tap an egg all over, begin at the broader end where the air pocket sits, and slip a fingertip beneath the membrane. Peel under a thin stream of cool water if the shell clings.
- Serve immediately, or refrigerate the unpeeled eggs in a covered container until needed.
