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Perfect Hard-Boiled Eggs

Adding the eggs after the water is at a boil is our key to keeping the yolks slightly soft in the center for perfect eggs, everytime.

  • Yield: Makes 6

Photography: GENTL & HYERS

Source: Martha Stewart Living, July 2002


  • 6 large eggs


  1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Using a wire basket or sieve, gently drop eggs into water, and cook exactly 9 minutes. Transfer eggs to the ice bath until they are cool, about 5 minutes. Remove from ice bath; peel, and serve.

Cook's Notes

Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.


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