Lower cold eggs into already-boiling water, time it to the exact doneness you want, then shock in ice water for easy peeling. Serves: 6
Ingredients
6 large eggs, cold from the fridge
1 liters water, enough to cover by 1 inch
2 cups ice, for the ice bath
Steps 1
Boil the water: Fill a saucepan with enough 1 liters water, enough to cover by 1 inch to cover the eggs by an inch, and bring it to a rolling boil. Starting with boiling water (rather than cold) gives you consistent timing and easier peeling.
2) Lower the eggs in: Using a slotted spoon, gently lower 6 large eggs, cold from the fridge into the boiling water one at a time so they do not crack. Adjust the heat down slightly to keep a steady, gentle boil.
3) Set your timer: Start timing the moment the eggs are in. Use 10 minutes for a soft, jammy yolk, 10 minutes for classic hard-boiled with a creamy yolk, or 12 minutes for a firm hard-boiled yolk. This timer is set for 10 minutes; adjust to taste.
4) Prepare an ice bath: While the eggs cook, fill a bowl with 2 cups ice, for the ice bath and cold water.
5) Shock and cool: As soon as the timer goes, lift the eggs straight into the ice water. Leave them for at least 10 minutes. The cold shock stops the cooking and makes them far easier to peel.
6) Peel: Tap each egg gently all over, then peel under a little running water to help the shell slip off cleanly.
Extra Tips:
Timing chart (from the moment cold eggs hit boiling water): 6 min =
runny yolk, 7 min = jammy, 8 min = soft-set, 10 min = creamy
hard-boiled, 12 min = firm hard-boiled. Past 12 minutes the yolk can
turn chalky with a greenish ring. Older eggs (a week or two old) peel
more easily than very fresh ones. Cooked eggs keep in the fridge, in the
shell, for up to a week.