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Chef John's Perfect Hard-Boiled Eggs

4

50 min

Chef John's Perfect Hard-Boiled Eggs

Chef John's Perfect Hard-Boiled Eggs Photo 1

Time

50 min

Serving

6 persons

Calories

72

Rating

4.00★ (315)

Cuisine

Author: Victoria Buriak
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

Chef John's Perfect Hard-Boiled Eggs Photo 21
Chef John's Perfect Hard-Boiled Eggs Photo 32
Chef John's Perfect Hard-Boiled Eggs Photo 4 3
  1. 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.
    Chef John's Perfect Hard-Boiled Eggs Photo 2
  2. 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.
    Chef John's Perfect Hard-Boiled Eggs Photo 3
  3. Peel eggs under running water. Chef John
    Chef John's Perfect Hard-Boiled Eggs Photo 4

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