How to hard-boil eggs perfectly every time

One bad hard-boiled egg can ruin you for life. At least, that’s what I believed until I learned howto cook soft-boiled and hard-boiled eggs precisely howI wanted to eat them.

The perfect hard-boiled egg has no green ring around the yolk, and the innards are creamy and mellow. And if you’re in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead. This basic recipe let’s you choose the egg youwant fromsoftly boiled to hard-set and everywhere in between. It is the bestway to make perfect boiled eggs every single time.

There are few kitchen tasks more frustrating than trying to peel the shell of an egg chip by chip. Far too often, the shell crumbles in a million pieces and the whites cling tenaciously. Make this job easier with three simple tips.

1. Choose older eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. ThepHof the whites also changes, going froma lowpHto a relatively high pH, which makes them adhere less strongly to the shell. Farmfresh eggs will always be tricky to age. Ideally, buy your eggs aweek or two before you plan to boil them and let them age in the fridge.

2. Crack the eggs before chilling.

Remove the eggs fromthewater and tap on the counter a few times before shocking in ice water. This loosens the membrane layer between the shell and egg white. It’s not always a guarantee, especially if your eggs are still fairly fresh, but it helps. Skip this step if preparing candy-colored Easter eggs or soft-boiled eggs.

3. Cool the eggs completely.

Chill eggs in the ice bath for at least one minute, but it’s best to cool them completely— about 15 minutes —- before peeling. The temperature shock forces the egg white to contract, separating it from the shell. Quick cooling also firms the egg white, making the eggs easier to peel.