More than One Way to Boil an Egg

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Every fold in a chef's hat represents one way she knows how to prepare an egg. There is no simpler, more perfect ingredient than an egg to show how many different ways there are to do something well.

This is the best way I have found to make hard boiled eggs. The technique comes from America’s Test Kitchen, whose content is invaluable (free) and invaluable (priceless).

The very first time I tried to find it, I thought it was on page 54. Each time I open the book, I instinctively turn there, then to the correct page (32). Don’t ask me why this is the procedure.

Hard cooked eggs make a quick, nutritious snack. If you have trouble stomaching one whole, try halving the egg and sprinkling it with pepper and coarse salt. A bite of yolk with each chunk of white can make the entire egg more tolerable.

An ice bath stops the cooking process and shrinks the thin membrane under the shell, preserving its current cooked state and making the egg easier to peel later.

Commercially produced ice follows strict regulations and is inspected frequently. Freezers and ice makers must be clean and sanitized (NY Code Section 14-5.120 - Water supply). At home, ice may be less fresh. Imagine a beautiful flavor supplanted by pallet-cleansing sips of freezer-smell water. I threw out my open-air ice trays without a second thought.

A cold water bath and a running icy tap will get the job done. The eggs will take longer to cool and will not be as easy to peel, but it will work. Using a metal bowl with water and surrounded by external ice packs (if desired) will draw heat away quickly while maintain a barrier between the eggs and any aromas.

Check out the simple directions below, copied as written.

Foolproof Hard-Cooked Eggs

You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

3 large eggs

1. Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes. (here’s the place for icy water instead)

2. Transfer the eggs to the ice bath with a slotted spoon and let sit for 5 minutes. Peel the eggs.