Raw Eggs

Water

Pan

Choose your pan first, then determine how many eggs it will hold. You can do a maximum of 1 layer of eggs in the bottom of the pan, and a minimum of 1. Do not stack eggs, One layer only.

Do not add the eggs yet.

Fill the pan with enough water to keep the eggs covered the entire time, but don’t add the eggs yet. I usually just estimate the height of an egg + 1 inch when I fill the pan.

Bring the water to a boil. There should be no eggs in that pan, ya hear?

When the water is boiling, gently lower each egg into the water. I usually do this with a spoon. If you just drop them in you will more than likely end up with a cracked egg. Lower them in gently. Try to do this in less than a minute.

When the last egg is lowered in, start a timer for 13 minute. Not 12, not 14, Thirteen minutes.

When the timer goes off, carefully drain some of the water out of the pan without dropping / cracking any eggs.

Once you have drained as much as you are comfortable with without cracking any eggs, put the pan in the sink and run cold water over them. Let the water run until the water in the pan feels cold. At this point you can either monitor the water and run it intermittently to keep the eggs cold, or dump off some of the water and add a bunch of ice. The point is to cool them off as quick as possible.

After 15-30 minutes of the cold water, put them bad boys into the fridge, or use them. If you keep the shells intact through all of this, you can just put the eggs in the fridge. If the shells got cracked, the fridge can do weird things to the egg.

Listen. This process makes perfect hard boiled eggs. Everybody thinks they are good at hard boiled eggs, but they are not. There are all these crazy ways to do it, like, add the eggs to water, then turn on the heat, then shut off the heat and cover them when it starts to boil. Heard that one? The problem is, IT DOESN’T WORK! There are too many uncontrolled variables when you do that goofy shit. If your yolks are grey, you are over cooking the eggs. Eggs continue to cook after you turn off the burner, and then they turn grey. I have tried many a goofy way, and I can tell you there is only one right way to make your eggs perfect and yellow every time.

Here are they key points to making perfect, yellow, delicious hard boiled eggs:

• Add the eggs TO boiling water

• Boil for eggzactly 13 minutes

• Cool them off as quick as possible

That’s it. Quit doing weird crazy shit and just do it right!

Peace.

Date Created: 15 July 2025