If I had a penny for every so-called “perfect” hard boiled egg recipe I’ve ever heard, I’d have… well, maybe 70 cents, perhaps $1.00 at most.  Still, think about it – that’s nevertheless a lot of recipes.

It’s now time to forget everything you’ve ever learned about making hard boiled eggs.  J. Kenji Lopez-Alt’s extensive research should close the book on the debate.  Let me put it in another way:  THIS is how you make the perfect hard boiled egg.  And unless you’ve done even half as much research as Lopez-Alt, you’re not qualified to weigh in with a contrary opinion.

Soft Boiled Eggs

  • 3 quarts water
  • 1-6 large eggs

1. Bring water to a simmer in a medium pot. Reduce heat until water is barely quivering. Gently lower eggs into water with slotted spoon or strainer (do not drop eggs into water, or they might crack).
2. Cook for exactly 6 minutes, then remove eggs with slotted spoon, and serve.

Hard Boiled Eggs

Note: If you have a particularly strong burner, a very thin-walled pot, or live at high altitudes or in a very cold or hot environment, initial volume of water may need to be adjusted. Once you figure out the specific volume for your location, use that same volume every time.

  • 1.5 quarts cool water
  • 1-6 large eggs

Place eggs and water in saucepot. Place over high heat and bring to a bare simmer. Immediately shut off burner and wait at least ten minutes. Peel eggs under cool running water, and serve.

Source (archive)