Hard- and soft-boiled eggs both entail a basic technique that's easy to pull off time and again.
Bring to a Boil
For hard-boiled eggs, put the eggs in a pan and cover them with cold water. This way you'll have less of a chance of breaking them. Bring to a boil, cover and turn off the heat. Let stand for 10 to 15 minutes.
Cool the Eggs
Cool in a bowl of cold water until they're no longer hot when you touch them.
Tip: Don't boil the eggs; that is what turns the yolks green and pungent (eggy in a bad way).
Crack the Eggs
When you're ready to eat them, crack all over and start to peel at the air pocket on the rounder end.
Perfect Hard-Boiled Eggs
You can store hard-boiled eggs peeled or unpeeled for about a week in the refrigerator. They are great deviled or in egg salad — or even added to mac and cheese and casseroles.
Tip: Hard-boiled eggs are perishable; don't let them sit at room temperature for more than two hours.
Boil the water first and drop in the egg very gently. (If you're making more than one, start timing when the water returns to a boil.) Lower the heat to a simmer. In about 3 to 4 minutes you'll have the perfect consistency: tender-set egg whites with a creamy yolk.
Serve and Enjoy!
Serve immediately in an eggcup or scoop it out of the shell. Tap the shell with a spoon or a butter knife while you turn it. Then slice, remove the top and dig in. These are great with toast or salad — perfect eggs every time. Watch our how-to video for more.