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
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.