Make hard-boiled eggs with my method that makes the most perfect eggs ever — and they're easy to peel. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Ingredients
- eggs: 6 piece
Metric Conversion
Stages of cooking
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Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.
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Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
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Peel eggs under running water. Chef John
