Our Favorite Hard-Cooked Eggs
This is how we hard-cook eggs—gently—and it’s a method we love because it makes tender eggs with creamy yolks. As Kids Advisory Board member Danielle says, “This is a great recipe because you can cook the eggs ahead of time, store them in the refrigerator, and eat them when you’re ready. It’s a great snack in the morning or before heading out to an event or practice!”
Gently put the eggs in the pot and add enough water to cover the eggs by about 1 inch.
Put the pan on the stove, turn the heat to medium-high, and bring the water to a boil (you’ll know the water’s boiling when you see bubbles breaking all over the surface).
Turn off the heat as soon as the water boils, cover the pan, and let it sit for 10 minutes.
While the eggs are sitting, fill the bowl with cold water and add 10 ice cubes.
After 10 minutes, use the large slotted spoon to move the hot eggs to the bowl of ice water. Let them cool for 5 minutes, then drain the eggs by holding them against the side of the bowl with your hand while you pour out the water.
Peel and eat right away or store in the refrigerator for up to 1 week.