Mastering the art of hard-boiled eggs means understanding the best way to cook, cool, and peel them without hassle. Here’s a quick guide:
1. Start with Cold Water
- Place your eggs in a single layer in a pot and cover them with cold water by about an inch.
- Starting with cold water helps prevent the eggs from cracking when heated.
2. Boil, Then Simmer
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the eggs simmer.
- Cooking Times:
- Soft-boiled: 4–6 minutes
- Medium-boiled: 8–10 minutes
- Hard-boiled: 10–12 minutes
3. Cool Quickly
- After the timer goes off, transfer the eggs to an ice bath or run them under cold water for several minutes. This stops the cooking process and makes them easier to peel.
4. Peeling Tips
- Tap each egg gently to crack the shell, then roll it to loosen it further.
- Start peeling from the wider end, where there’s often a small air pocket, making it easier to remove the shell.
Storage
- Hard-boiled eggs can be stored in the refrigerator for up to one week, peeled or unpeeled