Hard-Boiled EggsRecipe courtesy of Heather Ramsdell: Makes 6 eggs
6-12 large eggs straight from the refrigerator
- Bring 4 to 6 quarts water to a boil and lower 6 to 12 eggs into it (keep water boiling throughout). Time 6 minutes for soft-boiled eggs with a liquid yolk, 9 minutes for medium eggs with a jammy yolk or 12 minutes for hard-boiled eggs. We’re using our Punctual Egg Timer with Piercer, but if you don’t have a timer use your phone or kitchen timer.
- When the timer rings, transfer eggs from the boiling water to a bowl of water with ice cubes, and chill until cool enough to handle about 3 minutes. Crack eggs all over and peel starting at the big end. Eat or chill another 10 minutes in the ice bath. Store refrigerated, until ready to eat.