I’ve tried countless techniques to make the best hard boiled eggs. Today I’m going to share with you my favorite way to do it. Keep in mind that I like my hard boiled eggs “soft.” I greatly dislike the dried out, overcooked and covered in a gross green outside layer yolks you find in most hard boiled eggs. You know what I’m talking about. Eggs that look like this…
These yolks almost have the texture of fudge. It’s hard to explain. You have to experience them for yourself, but these look like the yolks in the title image of this post. Much more appealing, right? Also, you will have to play around with the timing. The timing will vary slightly based on your refrigerator temperature, the exact consistency you like your yolks, how air tight your pot is, and I don’t know…probably even altitude makes a slight difference. For me, 9 minutes seems like the perfect time. If I want my yolks still slightly runny (mostly for putting them in ramen or on toast), I cook them for 7 minutes.
Start by taking a 3 quart pot and add about a “pinky nails depth” of water to it. Take 6 eggs right out of the refrigerator and gently add them to the pot as soon as it starts boiling, then cover it. That’s right, we are steaming these eggs, not boiling them. Steam for 9 minutes (keep in mind you might have to play with this time as mentioned above). As soon as the 9 minutes are up, run the eggs under cold water for a few minutes till cooled down. Then place them in the fridge until you’re ready to consume. I’ve only tried this technique with 6 eggs. Cooking time could theoretically change with 1 egg or 12. I can’t say for sure because I’ve never tried.