Perfect Hard
This is a foolproof method for hard-boiled eggs using Alton Brown's ice-bath technique to prevent the gray-green ring and ensure creamy, perfectly cooked yolks every time.
This is a foolproof method for hard-boiled eggs using Alton Brown's ice-bath technique to prevent the gray-green ring and ensure creamy, perfectly cooked yolks every time.
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Place eggs in a pan of cold water, with the water covering the eggs entirely.
Bring the water to a full boil.
Once the water starts boiling, take the pan off the heat and let the eggs sit in the hot water for 8 minutes.
Transfer the eggs to a bowl full of ice water for 5 minutes.
Remove the eggs from the ice bath and store in the fridge until you're ready to peel and eat.
Store cooked hard-boiled eggs in the refrigerator for up to one week in their shells, or peeled in an airtight container for 3–4 days.
Immediately transfer eggs to ice water after boiling to stop the cooking process. This prevents overcooking and the discoloration caused by iron and sulfur compounds.
Bring water to a boil, add eggs, and boil for 12–14 minutes depending on size. Larger eggs need closer to 14 minutes for fully set yolks.
Yes. Cooked hard-boiled eggs keep in the refrigerator for up to one week in their shells or peeled and stored in an airtight container.
Salt raises the boiling point slightly and can help prevent eggs from cracking by creating a gentler cooking environment.
Cool eggs completely in ice water, then gently crack the shell all over and roll to loosen it. Peel under cool running water, starting from the wider end where the air pocket is.
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