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.

So, after going through my mother's clothes with her to see what she should wear to a wedding next weekend, I think it may be time for me to start spending money on good clothes and then never get rid of them.

Burrell, I was pretty amazed what a difference it made to ease of peeling. The point of the ice is to avoid the whites getting too tough, so if that doesn't happen enough to bother whoever is eating the eggs, yeah, skip it.

I can't say I find overcooked eggs inedible, myself. Today might be the first time I've had hardboiled eggs that weren't overcooked, frankly. If I do six eggs at a time that will last me a week or two easily, so I might as well take the extra steps, but if you are feeding more than one person I'm sure that calculation is different.