Despite their name, hard-boiled eggs shouldn't be boiled throughout the cooking process. Rather, bring them to a boil and then immediately remove from heat.This ensures the eggs do not turn out rubbery.
Peel your hard boiled eggs under cold running water. This helps wash away any small bits of shell and also makes them easier to peel.
Carefully place the eggs in a large saucepan; add cold water to cover by one inch, and bring to a rolling boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. To store, keep eggs unpeeled in the refrigerator, up to 4 days.
Place the eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes. Remove the eggs to a bowl and allow to rest for at least 2 minutes.
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve.
According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly. Why? The alkaline in the baking soda will help your egg whites loosen up from the shell, making it easier to peel.
Lower the heat slightly – so the eggs don't crack due to being bashed around but water is still at a gentle boil. Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.
As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.
The Spin. To test this popular trick, I laid both eggs on a smooth, flat surface and gave them a light spin. The boiled egg spun quickly, smoothly, and without any wobble.
The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.
The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.
To make a larger batch of hard-boiled eggs, use a large pot--large enough so that the eggs are in a single layer. Cover the (room temperature) eggs with cool to lukewarm water. Bring the water to a boil, then cover the pot and remove it from the heat and wait 12 minutes.
Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
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