Hard Boiled Egg Timer

Eleven minutes for a large egg from the fridge into boiling water. That sets the yolk all the way through while it is still tender. For deviled eggs or anything you need to slice cleanly, another minute gives a firmer, crumblier yolk that holds its shape.

Overcooking. Sulphur in the white reacts with iron in the yolk and leaves a grey-green ring at the boundary. It is harmless but it tastes flat. Two fixes: do not go far past twelve minutes, and get the eggs into ice water the second the timer goes — eggs left sitting in hot water keep cooking.

Use eggs that have been in the fridge a week or more, lower them into water that is already boiling rather than starting them cold, and give them a full five minutes in ice water afterwards. Then crack the shell all over before you start peeling, and peel from the wide end under running water.

Up to one week refrigerated, in the shell or peeled, according to USDA guidance. Refrigerate within two hours of cooking. Peeled eggs dry out quickly, so keep them sealed. Freezing is not worth it — the whites go rubbery.

Yes — about 15 minutes at 270°F / 130°C, then straight into ice water. It is slower than a pot but you do not have to boil anything, and it is hard to overshoot by much. Basket-style air fryers run hotter than oven-style ones, so check at 13 minutes the first time.