Perfectly Hard Boiled Eggs

Fun fact: The number of folds in that tall, pleated Chef’s toque you see in a lot of professional kitchens, and every stereotyped cartoon, are supposed to represent all the different ways you can cook an egg- that’s right… it is said that there are roughly ONE HUNDRED different way’s to cook an egg. I bet after reading that you will have a new found appreciation for that one breakfast cook at your favorite brunch spot who is scrambling the ten orders of eggs, frying seven, and poaching nearly a dozen that are on order all at the same time. From this point on let’s try to tackle and master at least one a week, eh? To start: The perfectly hard boiled egg… because let’s face it- no body likes a gray yolk. (Side note: Gray or Grey?)

Servings: 1

Prep Time: 5-10 minutes, depending on how far off sea level you are

Cook Time: 15 minutes


  • Eggs
  • Water


  1. Bring a pot of water to a rapid boil.
  2. Gently drop eggs in so as not to crack the shell.
  3. Once the water comes to a rapid boil again- set a time for EXACTLY 12 minutes, and lower heat so that water comes down to a slow, rolling boil.
  4. At 12 minutes (not a second sooner or later) strain the cooked eggs into collander, pour back into pot, and leave running cold water over eggs for 3 minutes. 
  5. Once completely cooled, store eggs in refrigerator until ready to serve.
  6. To serve- remove shell, obviously, and enjoy so many different ways. How do you enjoy your hard boiled eggs?

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