Hard Boiling Eggs

Gluten-Free Gourmet

Hardboiled Eggs in Ice Water

There are so many methods out there for hard boiling eggs, it can get quite confusing. In fact, my art teacher’s mother used to know her eggs were done when all the water was gone from the pan! My method is a bit different. First, your pot must allow all the eggs to sit on the bottom—too small and they won’t cook evenly. Fill the pan with enough water to submerge the eggs with at least 2” to spare and bring it to a rolling boil. Gently add the eggs with a slotted spoon (or else they’ll bust like the two in my picture above). Bring them back to a boil, turn down to a simmer, and set a timer for 12 minutes. Meanwhile, fix a bowl with cold water and ice. After exactly 12 minutes, dip the eggs out with the slotted spoon into their ice bath. Let them cool for a while, then drain and peel them. Besides peeling beautifully, these eggs should have spongy whites and moist yolks—not runny, yet not dried out and crumbly either. Now you’re ready to make Egg Salad, Tuna Pizza, Caesar Salad, Cheesy Mice, or your favorite egg recipe!