Lately, I’ve been eating a lot of hard boiled eggs. They’re a great source of protein and require virtually no cooking. However, it’s easy to screw up hard boiled eggs — and it’s so disappointing to cut into one and find a dull gray line, pale yellow yolk, and overly firm white. It’s much more rewarding to slice into a hard boiled egg and get a beautiful golden yellow yolk and soft delicate white.
If I plan on simply eating the hard boiled egg, I under cook it just a little, like the one shown here. It’s somewhere between a soft boiled egg and hard boiled egg. It’s a 7-minute egg. But if I plan on making deviled eggs or egg salad, I’ll cook the eggs for 3 more minutes. Here’s my fool-proof technique:
How to Make Perfect Hard Boiled Eggs, Every Time
- Place the eggs in a small saucepan and cover completely with cold water.
- Set the pan on the stove over a burner that’s at medium heat. (You want to bring the water to a boil slowly.)
- Once the water is boiling, remove the pot directly from heat and let the egg sit in the water for 7-10 minutes. 7 minutes for a just-cooked yellow yolk and 10 minutes for perfect hard boiled yolks.
- Rinse with cold water until cool enough to handle. Peel off the skin and enjoy, or refrigerate until ready to use.