Preheat a 3.5-quart air fryer to 270 degrees F. Add the eggs to the fryer basket and cook 15 minutes for hard-boiled eggs. Remove the eggs and plunge them into an ice bath. Peel when cool enough Once your water reaches a roiling boil, limit your cook time to just one minute before turning off the stove and allowing your eggs to sit. The eggs will continue to cook as they cool but won't overcook. Alternatively, you could use an egg timer and allow your eggs to cook for a set amount of time. Soft boil eggs will generally take around Step 2. Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a full rolling boil, reduce the heat to medium-high and set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs. Add 1 inch of water, cover and bring to a boil. Step 2. Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 . The thin tines sink into an egg without much effort, lengthwise or crosswise, to keep it steady while cutting. The even spacing between the tines can also mark where to cut to create identically Make perfect hard-boiled eggs every time with our simple recipe that cooks up to a dozen eggs at once. It's a one-ingredient wonder: All you need are eggs, a pan large enough to hold them, and water to cover. Before you get started, make sure the eggs are at room temperature—this will prevent the whites from becoming rubbery. Pour enough cool water over the eggs until fully submerged. Bring the water to a rolling boil uncovered. Turn off the heat, cover the pan and allow the eggs to cook according to the desired doneness: 4 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled. Prepare a bowl with ice and water. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel. Place the eggs in an induction pot. Fill it with water to about one to two inches above the eggs. Set the induction cooktop to medium heat, 270°F (132°C). These settings vary with various cooktop models. Once the water begins to boil, set a timer for two and one-half minutes. Remove the pot from the induction cooktop.

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