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How to:

Boiled Eggs

Posted by Denise on February 18, 2011

hard boiled egg

Once you know how, you can make perfect boiled eggs every time

This may sound crazy, but I used to have a hard time making hard boiled eggs. At the first I would take the eggs out of the boiling water too soon and they would be soft boiled when I needed them to be hard. Then I would let them boil for far too long to make sure they were hard and the eggs would be rubbery with a greenish ring around the yolk.

I surfed the web looking for solutions and tried several with good results, but it always felt like there were too many steps for what I was trying to accomplish. This should be easy! I finally recently came across instructions in America’s Test Kitchen The Best Simple Recipes cookbook that truly simplifies the process. I have reworded the process slightly, but the essence is the same.




raw eggs in bowl




Eggs, as many as needed for what you are making

Water to cover eggs in the pan

Ice water to cool eggs






1.   Place eggs in a saucepan large enough for all of the eggs and enough water to cover the eggs completely, leaving room for the water to boil.


boiled eggs in pot



2. Bring water and eggs to boil. Once boiling, immediately remove the pan from the heat and allow the eggs to steep in the water for 10 minutes.

3.  Pour out the boiling water and shake the eggs in the pan, back and forth to crack the shells. The cracks will allow water from the next step to loosen the shells to make peeling the eggs easier.

4.  Transfer the cooked eggs to a bowl of ice water to stop the cooking process.

boiled eggs in ice water

5.   Start at the wide end of the egg and peel away the shells. Take care to avoid peeling off parts of the egg, although sometimes it can’t be helped especially if the eggs are fresh.



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