Recipe by Chef John
"This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy."
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This worked great! Nothing looked or felt rubbery. Five stars Chef John, these deserve it. :)
Didn't work at all. I don't know what I did different from you, but did the 17min thing and then the 20 min thing. Still runny HELP
Perfect eggs! This is my go to hard boiled egg recipe! Thank you for posting!
I didn't know how *wrong* my eggs were until I made them the right way. These were not green, they were not rubbery, and creamy is exactly how I'd describe them. Just a simple change in technique has turned a food I never touched into a favorite snack. Thanks for teaching us the basics, Chef John!
I am awful at making hard boiled eggs even though it's seemingly easy, but this recipe helped me make the best batch I've ever made! And peeling the eggs under cold water was easy and fast, no frustrations.
Awesome and perfect egg also, the shell came off without egg on it.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Perfect Hard Boiled Eggs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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