Foolproof Hard Boiled Eggs


From Cooks Illustrated March 1, 1999.
Boiling an egg seems easy. Just drop the egg into a pot of water and wait, right? Unfortunately that's not the case. More often than not the egg comes out overcooked, with a green ring around the yolk and an unpleasant sulfurous smell. After countless tests, we found this method to be best.

Place eggs in medium saucepan in a single layer, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.
If you plan on peeling your eggs immediately after cooking, drain the hot water from the pot used to cook the eggs and shake the pot back and forth to crack the shells. Then plunge them in enough ice water to cover the eggs until they cool down. The water seeps under the broken shells, allowing them to be slipped off without a struggle. If you want to leave the shells intact (perhaps for decorating), and wish to peel them later, the best way is to start to peel from the large end of the egg, which has an air pocket. This lets you get under the membrane without digging into the white.

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