Hard Boiled Eggs

Method

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1. Bring the water and salt to a rolling boil in a large saucepan.

   Mark done

2. Lower the eggs in gently, one at a time, with a spoon and set a timer.

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3. Turn the heat down to a steady, gentle boil and cook for 6 minutes for runny yolks, 7 for jammy, 9 for medium or 11 to 12 for fully set.

   Mark done Start 6 min timer

4. Meanwhile fill a bowl with ice and cold water.

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5. Lift the eggs straight into the ice bath with a slotted spoon and leave for 5 minutes.

   Mark done Start 5 min timer

6. Tap each egg all over on the counter, roll it gently and peel under a trickle of cold water, starting at the wide end.

   Mark done

Chef’s Tips

• Put the eggs into water that is already boiling so the timing is accurate.
• Do not skip the ice bath. It stops the cooking and helps the peel.
• Use eggs a week or two old. Very fresh ones cling to the shell.

Pairing Suggestions

• Avocado toast
• Egg mayonnaise sandwiches
• A green salad

Storage & Reheating

Refrigerate unpeeled up to 7 days, or peeled up to 3 days in a covered container. Do not freeze whole eggs.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.