I've found that this process consistently produces the creamiest, best-tasting hard-cooked eggs. Gone are the days of overcooked, dry, green-tinged yolks. Plus—It's easier than many old processes!
1. Place your eggs—straight from the refrigerator—into a saucepan. Add just enough cold water to cover the eggs by 2 inches. Bring to a boil.
2. Remove from the heat, cover the pan with a tight-fitting lid, and let sit for 11–12 minutes. Drain.
NOTE: Increase the sitting time when cooking a large number of eggs.
3. Plunge the eggs into ice water to stop the cooking process. Peel when cooled.
4. Look at this creamy beauty. Perfect for deviled eggs, salads, savory dishes, and eating with a little salt and pepper.
