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May 1, 2010

Helpful Hints from joeeze: The perfect hard-boiled egg


From the May & June 2010 issue of Cook's Illustrated.


Producing a hard-cooked egg with a uniformly moist yolk and tender white can be a challenge even for experienced cooks. The method we developed 11 years ago is still the best we've tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in a saucepan in a single layer.

1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.

2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired.

A perfectly cooked egg [top, left] will have a uniformly moist yolk and tender white.

An overcooked egg [top, right] will have a dry yolk with a telltale green ring between the yolk and the white.

May 1, 2010 at 02:01 PM | Permalink


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This method does not make for easier peeling. I've tried it. If anyone knows of anything to make for consistent ease in peeling, I'LL TRY IT!

Posted by: YesBiscuit! | May 2, 2010 11:32:52 AM

I have always left mine in for 13 minutes, to similar results (with a cold but not ice water bath after). I wonder if this method makes for easier peeling. I'll have to try it out.

I like the Cook's Illustrated television shows, but I find the magazine a terribly dull read.

Posted by: Charlotte K | May 2, 2010 10:35:35 AM

If any of you are debating subscribing to Cook's, let me rave....


Honestly, the BEST, ever.....wait, no, the VERY BEST!

Posted by: JoePeach | May 1, 2010 5:48:30 PM

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