Hard-boiled eggs should be one of the easiest things to make in the kitchen. How complicated could it be? You just boil an egg, right? Well, not so fast. The problem with hard-boiling eggs is that from the outside, a completely raw egg looks exactly the same as one that’s been overcooked, so there’s no way to know how your eggs turn out until you cut one open. Thankfully, there are a couple foolproof techniques out there to help you achieve hard-boiled egg perfection.
First, Jacques Pepin’s recipe. In his memoir, the legendary French chef explains his preferred method for boiling eggs: “Put eggs in a small saucepan and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes” before removing the shells under cold running water.
Another method claims that the best way to boil eggs is to place them on a single layer in a saucepan and cover them with a couple inches of cold water. Once the water comes to a full boil, turn the heat off, cover the pan, and let it sit for 10-12 minutes before rinsing them with cold water. Because the water loses temperature after the heat is turned off, the chances of overcooking your eggs using this method are slimmer.
Between those two methods, you should have no trouble finding a technique that works for you. Good luck!