Hard-Boiled Eggs

For years, I’ve been using a pretty surefire method for hard-boiling eggs in such a way that the shells don’t stick: the cold start method – submerge eggs in water, bring to a boil, let steam 10 minutes, then shock in ice water before removing shells. But I’ve just tried an even better method: the hot start. The results are pretty much identical honestly, but I prefer the hot start now because it requires less water. — H. Weal

INGREDIENTS
2 cups water
4 eggs

TOOLS
small (1-quart) pot with lid
pasta fork, or other slotted spoon
small (1-quart) mixing bowl

METHOD
1. Place water in pot over high heat. Cover and let come to a boil.
2. Gently add eggs. Cover.
3. Reduce heat to medium-low. Simmer about 10 minutes.
4. Transfer eggs to bowl. If serving immediately, run a stream of cold water over eggs until cool enough to handle, then peel. If not serving immediately, fill bowl with enough water to submerge unpeeled eggs and refrigerate until needed.

NOTES & TIPS
• Steaming the eggs works just as well. Just insert a steamer basket into the pot before boiling the water.

READY IN
15 minutes

YIELD
4 servings

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