What is the best method? What delivers a delicious well-cooked egg that is easy to peel?
Here is an article in which the author discusses seven methods she tried and which one worked the best, as well as a couple of others that are almost as good.
According to the author, this is the method that worked best, but there are a couple of others that I might try first, including Instant Pot and steaming.
Method: Boil Then Simmer
About This Method: In this Food Lab–tested approach from J. Kenji López-Alt, you bring a large pot (about three quarts) of water to a boil, lower in up to six eggs (I used six), boil for 30 seconds, and then cover, reduce the heat to low, and simmer for 11 minutes. The eggs then go into an ice water bath for 15 minutes before peeling. The claim is that starting the eggs in hot water helps prevent the whites from sticking to the shell, thus making peeling easier.
Total Time: 35 minutes
The eggs were definitely easy to peel. Starting at the fat end, I was able to pick away at the shell and by the time I got to the “nose” of each egg, the shell typically came off in one big, rounded piece. The yolks were firm and very slightly jammy. And the whites — oh my, the whites — were so tender that their texture was almost indistinguishable from the yolks.
My Takeaways: I was a little dubious about using 3 quarts of water for just 6 eggs, but López-Alt explains that this volume ensures that the timing and temperature are spot-on. And I’ll tell you, the texture of those eggs was just fantastic, so I’ll do this again and again. I might not use this for a big tray of deviled eggs (because I’d need to do multiple batches), but for any time that I want to spotlight the egg on its own, this will be my go-to method.