Nothing beats a perfectly boiled egg, but short of sacrificing an egg and cracking it open, it can be difficult to know when that egg is perfectly cooked. Rest assured, we have a few tricks to get you that perfectly soft- or hard-boiled texture you're after. And once you've mastered your hard boiled egg, you're well on you way to egg salad, cobb salad, and perfect deviled eggs worthy of your Easter brunch table!
. Start with old eggs
It might sound weird, but old eggs peel more easily, so you won't risk tearing up the whites. Using old eggs is #1 BEST way to ensure your eggs are easily peel-able.
. Bring it to a boil
No matter the doneness you are after, this step is the same: Place your eggs in a large pot and fill with water. Bring the water to a vigorous boil over medium heat, then turn off the heat and cover with a lid.
Don't forget the ice bath either. Carry over cooking is real and if you just drain the eggs (or even worse, leave them in the hot water) your eggs will keep cooking. As soon as the 11 minutes are up, transfer the eggs to ice cold water and let them sit in there until completely cold. Wet eggs also peel better, so peel them straight from the bath.
- Place eggs in a large pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit for 11 minutes.
- Remove from pan and transfer to ice water. Let cool 2 minutes before peeling and serving.
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