Well, I'll be damned, that actually is a better way of hard boiling eggs.

First off - Teppy, you are right, putting the eggs into already boiling water does make them easier to peel. OTOH, I am also right that that makes the white cook faster than the yolks. The Food Lab solution to bring the water to a boil, add the eggs and boil for 30 seconds then add ice cubes and turn down the heat to simmer for 11 minutes at around 190F does in fact yield perfectly cooked eggs that peel easily.

Me being me, I plan to use the induction cooker that can be set to hold 190 degrees or following the initial boil with a long session with the circulator (I will have to compare results, hooray more experimenting!) , but the not so precise proof of concept on the stovetop went quite well.

Unfortunately I don't have time to talk to anyone before I have to make a decision. I just thought of it today! A train would not be better in terms of stress, for me. Good points about extra expenses of parking and gas, but the hire car would still be more expensive by a couple hundred bucks. I'll probably chicken out and rent a car. If they refuse to pay for a hire car, I don't want to pay for it! But I will ask about it, for next time.

The Food Lab solution to bring the water to a boil, add the eggs and boil for 30 seconds then add ice cubes and turn down the heat to simmer for 11 minutes at around 190F does in fact yield perfectly cooked eggs that peel easily.

I'm too lazy to add ice cubes, but what I generally do is bring the water to a boil, add the eggs, wait about 1 minute at a full boil, and then turn down to a simmer. The resulting eggs make me happy enough that I'm going to stick with being too lazy to add ice cubes.

Good enough! You could probably take it off the heat entirely; my previous method was to started the eggs in the cold water, bring to a boil and take the pot off the heat for 15 minutes, which worked okay except that the eggs were much harder to peel.

You could probably take it off the heat entirely; my previous method was to started the eggs in the cold water, bring to a boil and take the pot off the heat for 15 minutes

I do that for soft-boiled eggs. But not 15 minutes, obviously; but I like my soft-boiled eggs less runny, so they're more like medium-boiled, and I take the pot off the heat for about 4 minutes.

Teppy, how long do you simmer the eggs for after you turn down the boil? And is this something I have to take high-altitude into account for? (it was so weird when I realized I had to actually take into consideration the high-altitude instructions I'd always laughed at when I was in Pennsylvania, we'd always wondered what odd people lived so high who wanted to bake cakes).

Teppy, how long do you simmer the eggs for after you turn down the boil?

For hard-boiled, about 15 minutes. I'm not too fussed if it goes longer, though. (I mean, not 30 minutes or anything, but if the timer goes off and I can't get to it for a minute or 2, I haven't noticed any eggtastrophe.)

And is this something I have to take high-altitude into account for?

That, I don't know. My guess would be no, since it's just basic boiling.

I've been steaming our hard-boiled eggs recently, which has yielded deliciously perfect eggs. (Steam to hard-boil, I mean.)

I've totally forgotten eggs in water off the fire and had no issue with them.

-t, your previous method for boiling eggs has been my go-to, but I am now interested in trying out the boil, add ice with eggs, and cook for 11 min. Or in my case more likely leave off the heat for 15, in case the laziest method works well enough for my 10 yo egg eater.