Hard-Cooked Eggs

By America's Test Kitchen

Published on August 26, 2013

Yield

Makes 3 eggs

Ingredients

3 large eggs

Before You Begin

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Instructions

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

Hard-Cooked Eggs

Name: Hard-Cooked Eggs
Total time: PLACEHOLDER
Ingredients: 3 large eggs

By America's Test Kitchen

Yield

Makes 3 eggs

Ingredients

3 large eggs

Ingredients

3 large eggs

Ingredients

3 large eggs

Why This Recipe Works

An all-too-common problem with hard-cooked egg recipes is that they produce a greenish colored yolk and a sulfurous odor. What causes the problem and how do we make perfect hard cooked eggs every time? We wanted a recipe that answered both these questions. One thing our testing told us: Don’t boil the eggs. After countless tests, we found that we got the best results from our Hard-Cooked Eggs recipe when we covered the eggs with an inch of water, brought it to a boil, covered the pan, and removed it from the heat. After 10 minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of the green tinge or unpleasant smell.