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Foolproof Hard-Boiled Eggs

Foolproof Hard-Boiled Eggs

Author Brandon Matzek


  • Eggs, preferably over a week old
  • 1/2 teaspoon baking soda


  1. While the eggs are still in the carton, pierce the flatter end of each egg (the bottom) with a sterilized pin. Only go through the shell, not into the center of the egg. Place eggs in a single layer at the bottom of a medium sized saucepan, and sprinkle with baking soda. Cover the eggs with cold water by an inch.
  2. Insert the tip of a probe thermometer into the water, and set the alarm for 209°F. Bring the eggs to a boil over medium-high heat. The thermometer will sound the alarm when the water is about to come to a boil. Let boil for 1 minute, then immediately take the saucepan off the heat, cover, and let sit for 8 - 10 minutes.
  3. While the eggs are resting, prepare an ice bath (a medium bowl filled with ice and water). Scoop the eggs from the saucepan into the ice bath, and let sit for 5 minutes. Peel eggs under cold running water, returning each peeled egg to the ice bath. Discard shells. Let eggs sit in the ice bath until completely chilled. Store in the refrigerator in an airtight container for about 1 week.