Start with eggs that don’t have any visible cracks.
Do not add salt to the water. The salt will raise the boiling temperature of the water making egg whites rubbery.
The best eggs for boiling are NOT the freshest eggs, use eggs that are at least 3 to 5 days old.
Bring your eggs to room temperature before cooking. By bringing the eggs to room temperature, they’re much less likely to crack in the hot water. Also, the temperature of the egg at the start of the cooking process will affect the cooking time.
Choose the right size pot to cook your eggs in. Gently place the eggs in a single layer in a pan with enough cold water to cover the eggs completely.
Over high heat, bring water to just a rapid boil. As soon as the water reaches a rapid boil, remove pan from heat and cover tightly with a lid. Set a timer for 17 minutes for large eggs or 20 minutes for jumbo eggs. After the time is up, remove the lid and drain off the water from the eggs.
It is very important to stop the cooking process. Transfer the eggs to a bowl of ice cubes or cold water. While they are in cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.
Refrigeration is necessary for hard boiled eggs. It is preferable to not peel your eggs until you are ready to eat them or use in a recipe.
