Follow this foolproof method for tender whites and vibrant, creamy yolks without the green ring.
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Start Cold: Place eggs in a single layer in a pot and cover with at least an inch of cold water.
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Boil, Then Steep: Bring the water to a full, rolling boil. Immediately turn off the heat, cover the pot, and let it sit.
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For a soft, runny yolk: Steep for 6-9 minutes.
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For a firm, creamy yolk: Steep for 10-11 minutes.
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For a fully firm yolk: Steep for 12-14 minutes.
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Shock in Ice Water: Once time is up, transfer the eggs immediately to a bowl of ice water for at least 5 minutes. This stops the cooking process and makes peeling much easier.
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Pro-Tips for Success:
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Easier Peeling: Gently crack the cooled eggs and peel them under a trickle of running water.
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Prevent Cracking: Add a pinch of salt or a splash of vinegar to the cooking water.
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Storage: Store unpeeled eggs in the refrigerator for up to a week. Peeled eggs should be eaten within 2-3 days.
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