HARD-BOILED EGGS

Sarah Arruda

There’s a secret to peeling eggs. Whenever possible, use eggs that are 7 to 10 days old. As eggs age, the air pocket in the shell grows, making it easier to dislodge the shell after boiling.

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Total Time 25

Calories 78 kcal

Ingredients

6 large eggs

Instructions

1. Place eggs in a single layer in a 3-qt. saucepan (do not stack eggs). Add enough cold water to cover the eggsby 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand 15 minutes (18 minutes for extra-large eggs); drain. Place in ice water until cool enough to handle; drain.
2. To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end. Makes 6 eggs.

Notes

For soft-boiled eggs, bring water to boiling. Using a slotted spoon, lower eggs into water. Reduce heat to maintain a gentle boil. Boil 6 minutes for soft-boiled or 8 minutes for jammy (not set) yolk.