Perfect Hard-Boiled Eggs

I used to think I didn't like hard-boiled eggs, but it turned out I just didn't like badly hard-boiled eggs -- the kind with rubbery whites separated from chalky yolks by a creepy green ring. These, however, come out perfect every time (unless you're at a high altitude, and then I think you need to boil them).

(See Catherine's accompanying deviled eggs recipe: Devilish Eggs)

Total time: 10 minutes
Yield: 1 dozen eggs (less or more depending on how many you choose to make)


    1 dozen fresh or store-bought eggs


  1. Put some number of eggs in a pot where they fit in a single layer, then cover them with water by an inch or so.
  2. Bring them to a boil over high heat (I put a stone or glass marble in the pot if I'm likely to forget them; it will rattle when the water starts to boil), then cover the pot, turn off the burner, and let the eggs sit for exactly 10 minutes (see Recipe Note below).
  3. Now dump the eggs into a colander and run cold water over them until they are no longer warm to the touch -- this prevents that green ring from forming.
  4. Then, if you're planning to use them right away, peel them. Very fresh eggs are notoriously difficult to peel: if yours are, then try cracking them all over and returning them to a bowl full of ice and cold water for a few minutes before peeling.

Recipe Note: If I'm not making deviled eggs, then I leave them in the water for only 7 or 8 minutes. This makes for an egg with a very moist yolk, which is how I love them in salads. But the longer time makes a yolk that mashes into a creamier mixture for deviled eggs.

Read more about Catherine making Hard-Boiled Eggs with her family.

See more recipes from Catherine Newman at her "Dalai Mama Dishes" blog.

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