My mom taught me this one. She might have seen it on America’s Test Kitchen, but I’m not sure.
- Put the eggs in a pot.
- Cover with cold water.
- Put the pot on the stove and crank up the heat.
- When the water is boiling, put the lid on the pot and turn off the heat.
- Let them sit for a while (at least 10 minutes).
The water is still hot so it’s cooking the eggs. But, now that there is no continued heat source, the water is cooling. So, you’ll never have rubbery, green-rimmed (also known as overcooked) hard-boiled eggs.
Thanks, Mom! (and Chris Kimball)