Hard-boiled eggs are so simple to make but also, sadly, simple to mess up. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. They emerge firm yet moist, with no green ring around the yolks. Favorite ways to eat them include sliced, atop buttered toast with sea salt, and minced or pushed through a sieve and sprinkled over steamed asparagus with a drizzle of white wine vinegar, olive oil, and kosher salt.
- Yield: 6 eggs
- Difficulty: Easy
- Total: 25 mins
- Active: 10 mins
- 6 large eggs (preferably older eggs—this will make them easier to peel)
- Place the eggs in a saucepan and fill with enough cold water to cover the eggs (they should sit in a single layer). Bring to a boil over medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan; let sit for 13 minutes (15 minutes if you’re cooking a dozen).
- Drain the eggs, then transfer to a bowl of ice water. Let cool completely.
- To peel, gently crack the eggs on the countertop all over, then roll them between your hands. Peel the eggs.