The correct way to make hard-boiled eggs: Put your eggs in a pot with water, and partially cover the pot. Bring the water just to a boil over high heat. This is the hardest part, both because of watched pots’ notorious stubbornness, and because it can be difficult to judge what degree of steaming and frothing actually constitutes “a boil.” To be safe, wait for three large bubbles to burst on the surface of the water. Turn off the heat immediately, and cover the pot fully. Let the eggs rest, silently and peacefully, in the water for 10 minutes. Finally, transfer them to a bowl of cold water to cool them down and make them easier to peel (although ease of peeling, as the Food Explainer has Explained, has more to do with egg age than with egg-cooling technique).
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