I am a mediocre cook in general, but I make excellent eggs. I can nail the perfect fried, scrambled, poached or hard-boiled egg time after time and I’m proud of this. However, when my sister asked me to write down my method for making hard-boiled eggs, I felt a little like I was passing along the recipe for making ice cubes. But, I think we’ve all eaten or made enough hard-boiled eggs that are still runny in the middle (delicious day of, creepy as leftovers) or, even worse, ones with gray, rubbery yolks to realize that hard eggs require attention; there’s precision involved. When done right, there is little more satisfying than peeling a perfectly cooked hard-boiled egg and eating it with nothing more than a little salt and pepper. Like making pie crust, it seems that everyone has their own spin on how to make the perfect hard-boiled egg and I’m sure that a number of different techniques work well.
For what it’s worth, the below steps have worked for me without fail:
Place the eggs in a saucepan and fill the pan with cool water—about an inch of water should cover the eggs.
Using high heat, bring the water to a boil.
Lower the temperature to medium-high and boil the eggs for 6 minutes.
Remove the pan from the heat and let the eggs remain in the hot water for 10 minutes.
Drain the eggs and run them under cold water or soak them in cold water briefly.
Remove the eggs from the water and let them cool completely.
Peel and enjoy.