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Hard-Cooked Eggs

Adding a pinch of salt to the cooking water helps prevent the eggs from cracking.


  • 12 eggs
  • Tepid water as needed
  • Salt as needed


Bring the eggs to room temperature. Gently set them in a large saucepan or in the pasta insert of a multipot. Fill with tepid water to cover the eggs by 1 inch.

Bring the water to a boil over medium heat and add a large pinch of salt. Reduce the heat to low and simmer the eggs for 12 to 15 minutes, depending on size. Remove the eggs from the water and rinse with cold water. Makes 12 hard-cooked eggs.
Williams-Sonoma Kitchen.