How to Perfectly Hard Boil Eggs, Method 2

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While hard boiling eggs is not the most difficult thing in the world, doing it perfectly every time is somewhat of a science. I present you with two different methods to hard boil eggs perfectly every time. (See Related eHow, How to Perfectly Hard Boil Eggs, Method 1.) Gone will be the rubbery whites and grayish, sulfur-smelling yolks. This second method is easier than the first since you don’t have to watch the pot, but both methods are not difficult by any stretch of the imagination.

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Instructions

Difficulty: Moderately Easy

Things You’ll Need:

Clean filtered water
Eggs
Cooking timer
Eggs
Water
Medium sauce pan

Step1

Place the eggs gently onto the bottom of a medium saucepan.

Step2

Fill the pan so the eggs are covered by at least one inch of water, though you can add more water if you wish.

Step3

Set the pan onto an appropriately-sized burner and turn the heat onto medium-high.

Step4

Bring the water in the pan to a boil.

Step5

Once the water is boiling, immediately take the pan off the heat and cover the pan.

Step6

Set your kitchen timer for 14 minutes.

Step7

Let the eggs sit in the still hot water until the timer has gone off.

Step8

When the timer finishes, immediately pour out most of the hot water without letting any of the eggs drop out of the pan.

Step9

Run cold water over the eggs to shock them. This stops the cooking process and prevents the yolks from forming a grey-green ring around the outside of the yolk.

Step10

Put the eggs into the refrigerator to chill once they have cooled to the point that they can be handled safely.

Tips & Warnings

Use hard-boiled eggs within a week of boiling them.
You can store eggs in the shell or peeled.
To easily peel eggs, firmly tap them on the side of something hard and immovable; I suggest the sink. Tap all over the surface of the egg so the shell is cracked well all over. Peel the shell off with no problem.