This is our favorite method for making consistent, easy to peel, hard boiled eggs. Adjust the boiling time to your preferred firmness. 6 minutes 30 seconds for fully set egg white and nearly runny yolks (think Japanese ramen egg style). 10 minutes for fully cooked whites and yolks. Timing may vary slightly due to egg temperature, age, size, elevation, how many eggs you are boiling, size of pot, etc…Poke a small hole in the bottom to release air, allowing the egg to expand within the shell as it boil and create a closer to uniform roundness. Stirring the eggs for the first couple minutes helps keep the yolk centered in the eggs instead of occasionally cooking lopsided. And immediate ice water bath stops the cooking and shocks the eggs, allowing them to peel much easier. We might get 1 in 10 which doesn't peel perfectly, but this method is the best and most consistent of the dozens of ways we've tested.
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Options for serving with Boiled Eggs
Salt, pepper, hot sauce, soy sauce, mustard
Bring a pot of water to a rolling boil with enough water to completely cover the eggs by about an Inch of water. (A larger pot will help keep the water temperature from dropping too drastically when the eggs are added to the water)
Poke a small hole in the large end of each egg with a pushpin or similar.
Gently place the eggs in the water and start the timer (6 min. 30 seconds = set whites, runny yolks | 10 minutes for fully cooked whites and yolks - aka hard boiled eggs.) Gently stir the eggs for the first 2 minutes. Adjust the heat to try to keep the water at a gently boil.
While the eggs boil, prepare a large bowl of ice water. When the eggs are cooked to your desired doneness, immediately place them in the ice water. Stir for a minute or two and then allow them to cool completely in the ice water.
Crack and peel the eggs, starting from the large end of the eggs. Serve with your favorite seasonings.