Every minute counts when hard-boiling eggs to a specific degree of doneness. Evacuate eggs from hot water when the timer rings, but they will continue to cook unless you take steps to cook the eggs quickly. As the water heats to a boil, take time to prepare the ice bath. Simply fill a bowl halfway with ice cubes and add water to cover. Once the eggs are done, transfer them to the super chilled water. Leave them in the ice bath for at least one minute to cool the eggs and stop the cooking.
The best way to cool boiled eggs
How to easily peel hard-boiled eggs
There are few kitchen tasks more frustrating than trying to peel the shell of an egg chip by chip (plucking thyme leaves tops the list for me). Far too often, the shell crumbles in a million pieces and the whites cling tenaciously, giving us a stubbled, unsightly egg. Make this job easier with three simple tips.
1. Choose older eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.
2. Crack the eggs before chilling. Remove the eggs from the water and tap on the counter a few times before shocking in ice water. This loosens the membrane layer between the shell and egg white. It’s not always a guarantee, especially if your eggs are still fairly fresh, but it helps. Skip this step if preparing candy colored Easter eggs or soft-boiled eggs.