Ingredients
12 large eggs (preferably 1 week old)
Water (enough to cover eggs by 1 inch)
4 cups ice cubes
Cold water for ice bath
Instructions
Step 1: Place the eggs in a single layer at the bottom of a large saucepan or pot.
Step 2: Add enough cold water to the pot so that the eggs are covered by at least one inch of water.
Step 3: Place the pot on the stove over high heat and bring the water to a full rolling boil.
Step 4: Once the water is boiling, turn off the heat and immediately cover the pot with a tight-fitting lid.
Step 5: Let the eggs sit in the hot water for 9 to 12 minutes. 9 minutes for slightly softer yolks, 12 minutes for fully firm yolks.
Step 6: While the eggs sit, prepare a large bowl with ice and cold water to create an ice bath.
Step 7: Use a slotted spoon to transfer the eggs from the hot water directly into the ice bath. Let them chill for at least 10 minutes.
Step 8: Gently tap the eggs on a hard surface to crack the shell, then peel under cool running water starting from the large end.
Notes
Using eggs that have been in the refrigerator for a week or two will make them significantly easier to peel than very fresh eggs.
- Prep Time: PT2M
- Cook Time: PT12M
- Category: How To
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 78 kcal
- Sugar: 0.6 g
- Sodium: 62 mg
- Fat: 5.3 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 6.3 g
- Cholesterol: 186 mg
Keywords: hard boiled eggs, easy peel eggs, how to boil eggs, perfect eggs, breakfast, meal prep
