Hard-Boiled Eggs for Salads
The goal for a salad egg is a yolk that is firm yet creamy, not chalky or surrounded by a sulfurous green ring. Consistency comes from controlling the water temperature and cutting the cooking time short with a sudden chill.
Temperature control is your only variable
Use eggs straight from the refrigerator so the cold-to-hot transition helps keep the shell from adhering to the membrane.
- medium saucepan
- slotted spoon
- mixing bowl for ice bath
What goes in.
- 6large eggs, cold from the fridge
- as neededice and cold water
The Ice Bath Stop
The cooking process doesn't stop when you turn off the burner. You must move the eggs to ice water within seconds to arrest the heat and prevent the yolk from overcooking.
The method.
Boil the water
Fill your saucepan with enough water to submerge the eggs by at least an inch. Bring it to a rolling boil over high heat.
Lower the eggs
Lower the heat to medium so the water is just bubbling. Gently place the cold eggs into the water one by one using a slotted spoon to avoid cracking them against the bottom.
Simmer
Increase the heat just enough to maintain a gentle simmer and set a timer for 10 minutes. Do not let it reach a violent boil, or the eggs will bounce and crack.
Shock
While they cook, prepare a bowl with equal parts ice and water. When the timer pings, transfer the eggs immediately into the ice bath.
Cool and peel
Leave the eggs in the ice water for 10 minutes. Crack the shells by tapping them against the counter, then peel under a thin stream of cool running water.
Other turns to take.
Jammy Eggs
Reduce the simmer time to 7 minutes for a set white and a soft, spreadable yolk.
When it doesn't go to plan.
Older eggs peel more easily than farm-fresh ones; the membrane between the white and shell loosens as the egg ages.
If the shell sticks, peel the egg while it is still submerged in the water of the ice bath.
Use a thumbtack to poke a tiny hole in the bottom of the shell before boiling to release the air pocket and create a flatter base.
The ones that keep coming up.
Why do my yolks turn green?
A gray-green ring around the yolk is caused by cooking the egg too long, which creates a chemical reaction between the sulfur in the white and the iron in the yolk.
Should I add salt or vinegar to the water?
Salt and vinegar won't make an egg easier to peel. They are only useful for keeping the white contained if a shell cracks during cooking.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe