How to Cook Perfect Hard-Boiled Eggs Every Time

Ingredients

Instructions

1. Bring a large pan of water to a rolling boil over high heat. Choose a pot big enough to hold the number of eggs you plan to cook in a single layer.
2. Using tongs or a slotted spoon, gently lower the eggs into the boiling water. Immediately reduce the heat so the water is barely simmering — you should see only a few gentle bubbles rise to the surface. Set a timer for 11 minutes. This low, steady simmer cooks the whites until tender without turning them rubbery and yields creamy yolks.
3. When the timer is up, remove the pan from the heat and carefully pour out most of the hot water into the sink. Place the pan in the bottom of the sink and run cold tap water over the eggs for about 2 minutes. Then leave the eggs in the cold water for about 10 minutes so they cool completely.
4. Take the eggs out of the cold water, peel them, or store them in the refrigerator for later use. Peeled eggs are easiest to slice or use in recipes once they are fully cooled.