Shocked (Hard-Cooked) Eggs 4.000

Mette Randem for The Washington Post

Gastronomer Dec 1, 2010

"Cooking for Geeks," by Jeff Potter, is a modern, down-to-earth and geeky approach to cooking and science. Among the many tips and recipes is this approach. When the eggs are shocked (exposed to hot water, then cold, then hot), they cook to a uniform doneness and become easier to peel.

Servings: 4
  • 4 large eggs


Bring 1 quart of water to a boil in a medium pot over high heat. Use a spoon to carefully lower the eggs into the water. Cook for 30 seconds, then pour out the boiling water and add cool running water to the pot, leaving the eggs in the pot.

Return the pot to the stove (filled with about 1 quart of water) over high heat. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 5 minutes.

Drain; peel the eggs as soon as they are cool enough to handle.

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Recipe Source

Adapted from Jeff Potter's "Cooking for Geeks" (O'Reilly, 2010), by Gastronomer columnist Andreas Viestad.

Tested by Dean Felten.

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