Description
A simple and reliable method to prepare perfect hard boiled eggs with customizable yolk consistency, ranging from slightly runny to fully cooked, using an easy stovetop technique and ice bath cooling.
Ingredients
Scale
Ingredients
- 1 dozen eggs
- 1 cup ice
- 4-6 cups cold water (for ice bath)
Instructions
- Prepare Eggs: Gently place the eggs in a large pot. Fill the pot with cold water until the eggs are covered by about 1 inch of water.
- Boil Water: Place the pot over medium-high heat and bring the water to a rolling boil.
- Turn Off Heat and Let Sit: Switch off the heat. For stoves that don’t retain heat well, such as induction, simmer on the lowest heat setting for 1 minute before switching off. Cover the pot with a lid and let the eggs sit on the switched-off burner for 6 to 16 minutes, depending on desired yolk doneness: 6 minutes for fully cooked whites and partly cooked yolk with runny center, 8 minutes for fully cooked whites and creamy yolk center, 12 minutes for fully set yolks with a fudgy center, and 16 minutes for fully cooked whites and yolks.
- Prepare Ice Bath: While the eggs are sitting, place 1 cup of ice in a large bowl and cover with 4 to 6 cups of cold water to create an ice bath.
- Cool Eggs: When the resting time is complete, remove eggs from the hot water and immediately transfer them to the ice bath. Let them sit in the ice bath for 5 to 10 minutes before peeling or storing them in the shell.
Notes
- Adjust the sitting time after boiling to achieve your preferred yolk texture.
- Using an ice bath immediately stops the cooking process and makes peeling easier.
- Store hard boiled eggs in their shells to maintain freshness.
- Fresh eggs can be harder to peel; slightly older eggs peel more easily.
