Do your hard boiled egg yolks turn an unappetizing greenish/gray color? The key to making them just right—and keeping beautiful yellow yolk is never actually letting them sit and boil, despite what their name suggests. Our editor Jamie Wisniewski, who makes over a dozen boiled eggs a week, swears by this method. Follow these steps for perfect eggs every time.
- Place eggs in a saucepan, keeping them in a single layer (don’t ever stack eggs, even if this means making multiple batches).
- Cover them with 1 inch cool water.
- Slowly bring water to a boil over low–medium heat (using higher heat causes eggs to overcook and turn that green/gray color). When the water has just barely reached a boil, cover and remove from heat immediately.
- Let sit 12 minutes.
- Transfer eggs to a colander. Place under cool running water to stop from cooking.
Tip: Older eggs are easier to peel than fresh eggs. If you are planning to make hard-boiled eggs for Easter and want to make sure the eggs are easy to peel, buy your eggs at least a week ahead of time.
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