I’ve tried more methods of hard-boiling eggs than I can count. Every single one has worked … for a while. BUT, to my surprise and delight, I think I’ve finally, once and for all, cracked the hard-boiled egg code (pun intended).

I’ve used this method consistently for the past few months and have gotten consistently excellent results. (I will not say “eggcelent”, I will not say “eggcelent”, I will not say “eggcelent”. Okay, I will.)

Part of the secret is to keep the water at a boil the entire time you’re cooking the eggs, which helps prevent the albumin (the thin membrane that drives you crazy when you try to peel off the shell) from sticking to the egg. The process is surprisingly easy once you know how.