Name: Hard-Boiled Eggs
Yield: 4–8 servings
Ingredients: 4–8 large eggs

Photo by Ted Cavanaugh

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.

Recipe information

Ingredients

4–8 large eggs

Step 1
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Step 2
Gently crack eggs all over and peel, starting from the fat end containing the air pocket.
Do Ahead
Step 3
Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill.

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