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Hard-Cooked Eggs
There are many ways to hard-cook an egg, but after much testing, we found no better method than the one used by Chris Edwards, chef at Le Saint Sebastien in Paris’ 11th arrondissement and vice-champion of the 2021 Oeuf Mayo World Championship (oeuf mayo is a classic French bistro hors d’oeuvre of hard-cooked eggs garnished with mayonnaise). Added to boiling water, simmered vigorously, then shocked in icy water, eggs emerge not only perfectly cooked, the shells peel away cleanly and easily. This approach worked for softer-cooked eggs, too. Boiling for 6 to 6½ minutes gave us perfectly just-runny yolks; 8½ to 9 minutes for medium yolks; and 12½ to 13 minutes for hard-cooked yolks.
Makes
6 to 8 eggs
20 minutes
Ingredients
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6 to 8
cold whole large eggs in their shells
Directions
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01Fill a large saucepan with 3 inches of water; bring to a boil over medium-high. Using a slotted spoon, lower the eggs into the water. Cook, adjusting the heat as needed to maintain a vigorous simmer but not a hard boil, 12½ to 13 minutes for hard-cooked yolks. While the eggs cook, fill a large bowl with about 4 cups ice and 2 cups water; set near the stove.
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