Making the perfect hard-boiled egg is easy to do. Follow these directions for tender whites and golden yellow yolks every time.
To have an easier time peeling your eggs, I recommend using eggs that are “older” or those that have been left out all night at room temperature. A small amount of evaporation of water from the porous shell will create an air pocket and help the shell separate from cooked white.
- Cook Time
- Prep Time
- 6 eggs
1. Place eggs in a small saucepan. Cover with cold water. Heat water to a rolling boil.
2. Turn off the heat, cover, and set a timer for 9 minutes.
3. When timer goes off, plunge pan under cold water, and allow eggs to cool completely.
4. Peel eggs, slice, and serve or store, unpeeled, in refrigerator for up to 3 days.