Hard-Boiled Eggs

Adapted from America’s Test Kitchen Twentieth Anniversary TV Show Cookbook (America’s Test Kitchen, 2019)

Makes 4 to 6 easy-peel eggs

I’ve found this method foolproof. I usually make 4 eggs at a time, but you can make up to 6. There’s no exaggerating how nice it is to have hard-boiled eggs in the refrigerator, ready for snacking, salads, or sandwiches.

These eggs are essentially steamed, not boiled.

Put 1 inch of water in a saucepan and bring it to a boil over high heat. Place a basket steamer in the pan and carefully add the eggs to the steamer. Cover and reduce the heat to medium-low. Cook the eggs for exactly 13 minutes.

While the eggs are cooking, prepare a bowl of ice water with 2 cups of ice cubes and 2 cups of cold water. I keep it in the sink.

When the 13 minutes are up, remove the pan from the heat and use tongs to transfer each egg to the ice water. Let them sit for 15 minutes before peeling.

Depending on the age of the egg, there is usually an air cell at the larger end. I find the easiest way to peel these eggs is to crack the large end, then peel under running cold water.

I was a charter subscriber to Cook’s Illustrated and have been “with them” from the beginning—from Christopher Kimball to where they’ve landed now. Even with all the changes, their mission has stayed on track. They remain an excellent source of inspiration, reliable recipes, and unbiased product reviews.

There’s a group of Cook’s recipes that has stayed in my repertoire since I first found them:

    Shrimp Salad (which includes a great way to cook shrimp for shrimp cocktail)
    The Best Sangria
    Triple-Chocolate Mousse Cake
    Basmati Rice, Pilaf Style

If you’re a digital subscriber to America’s Test Kitchen, as I am, these are all available there. This recipe—along with their method for soft-boiled eggs—is one of the most-used in my kitchen.