I learned this method from a Cook's Illustrated magazine years ago and it works every time. The precise amount of time depends on your elevation. But once you know the timing for your area (mine is 15 minutes because I live at high elevation), you'll never have to guess again. Hard-boiled eggs are a great staple to keep in the fridge for a snack, for a salad or for making a quick lunch of egg salad on toast.
Place the eggs in a saucepan and cover them with cool water by 1 inch. Bring the water to a full boil uncovered over medium-high heat.
As soon as it reaches a full boil, remove the pan from the burner, cover it and set a timer for 11-15 minutes. (If you live at sea level, use 11; any higher and increase the time. You'll have to experiment a bit to find the precise temperature but once you find what works, it will work every time.)
When the timer goes off, immediately drain the eggs and cover them with cold water to stop the cooking and let them sit for 5 minutes.
Crack the eggs and peel the conventional way. Or, if the eggs are local and very fresh and you're making egg salad, cut them in half, scoop the eggs out carefully with a spoon and transfer to a bowl for mashing.
Copyright 2021 Lynne Curry