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's a foolproof way out there to help you achieve hard-boiled egg perfection.
The method was devised by none other than legendary French chef Jacques Pepin’s, who knows a thing or two about cooking eggs. In his memoir, the 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.
The addition of icewater achieves two things: one, it prevents the eggs from overcooking; and two, it makes the shells much easier to remove. Try out this method the next time you make hard-boiled eggs, and you'll agree that it's the best one out there.