Hard-boiled eggs
Eggs lowered into simmering water and timed for firm, bright yellow yolks, then chilled in iced water so they peel cleanly every time.
Method
- 1
Bring a saucepan of water, deep enough to cover the eggs by 2 cm, to a rolling boil.
- 2
Turn the heat down to a steady simmer and lower the eggs in gently, one at a time, on a slotted spoon.
- 3
Simmer for 10 minutes for firm yolks that are set right through.
- 4
Meanwhile, fill a large bowl with cold water and plenty of ice.
- 5
Lift the eggs straight into the iced water and leave until cold to the centre.
- 6
Tap each egg all over on the worktop to crack the shell finely.
- 7
Peel under a thin stream of cold water, starting at the wide end where the air pocket sits.
- 8
Use straight away, or keep the eggs in a covered container in the fridge.
Notes
- For yolks that are set but still slightly fudgy in the middle, simmer for 8 minutes instead of 10.
- A grey-green ring around the yolk means the egg was overcooked or cooled too slowly. It is harmless but avoidable with the iced water.
- Unpeeled hard-boiled eggs keep for up to a week in the fridge. Eggs a week or two old peel more easily than very fresh ones.
Equipment
Saucepan, Slotted spoon, Large bowl