There are so many ways and techniques for soft, medium and hard boiling an egg. So I’m going to focus on one, the hard-boiled version, where the yolk is cooked just enough to be solid but not dried out. Below is the exact method I use and I have found it to be 99% successful (nothings ever perfect, lol). If you’re looking for a tasty egg salad recipe, I have that too!
Hard-Boiled Egg Method
Use old eggs. The membrane on the interior of the shell isn’t as strong on old eggs so this one step alone will help in the process of removing the shell.
Place eggs in cool or room temperature water. Don’t overcrowd the pot, work in batches if necessary.
Bring the pot to a fast boil. Once boiling, continue for exactly 7 minutes.
After the 7 minutes, place eggs in an ice bath for 5-8 minutes. After the allotted time gently crack the shell over the entire egg and place back in the ice water for another 5-8 minutes.
Then under slowly running water, begin to gently break away the shell.
How to tell if your eggs are fresh?
Plop them into a cup of water. Older eggs will float to the top.