The Truth about Hard Boiled Eggs

Step 1: You need a good ratio of water to eggs, in order for the water to not cool off too much when you add the eggs. I use a 12" wide 4 quart pot filled over half way with water for 6 eggs.

Step 2: Lower eggs straight from fridge into rapidly boiling water. Cook them uncovered at a very low boil for 12-13 minutes.

Step 3: Meanwhile, prepare a bowl of ice and water. Once eggs are done, shock them in ice water immediately. Let them chill in that ice water for at least 15 minutes, or better yet, in fridge overnight.

Step 4: Crack eggs gently all over the surface, starting at the fat end. Gently peel away the shell under cool running water. If you're peeling lots of eggs, place a strainer in the sink and peel the eggs under the flow, letting the shells drop into the strainer for easy cleanup afterwards.

Step 5: Test Results:

Step 6: Old vs. Young: If you're buying eggs from the store, this won't matter, but if you have fresh eggs like I do, let them sit around for a couple of weeks before using them.

Step 7: Hot or Cold Start: He says to cook the eggs straight out of the fridge, but the most important factor is the starting temperature of the water. A hot start produces easier-to-peel eggs. Start with boiling water.

Step 8: Shocking the Eggs: This eliminates the dimple at the fat end of the egg.