Description
This recipe offers a foolproof method to make perfect hard boiled eggs every time, featuring easy-to-follow steps for boiling and cooling eggs to achieve a tender, fully cooked yolk with an effortlessly peelable shell.
Ingredients
Scale
Eggs
- 4 large eggs (Fresh but slightly older eggs peel easier)
Water
- 4 cups water (Enough to cover the eggs by at least an inch)
Ice Bath
- 2 cups ice (For the ice bath to stop cooking)
- Cold water for ice bath (enough to fill a large bowl)
Instructions
- Place the eggs: Arrange the eggs in a single layer at the bottom of a saucepan to ensure even cooking.
- Add water: Pour cold water into the saucepan until the eggs are submerged by about an inch, providing enough water to cook the eggs evenly.
- Bring to a boil: Set the heat to medium-high and heat the water until it reaches a rolling boil, which means vigorous bubbling across the entire surface.
- Remove from heat: Once boiling, cover the saucepan with a lid and take it off the heat. Let the eggs sit in the hot water for 9 to 12 minutes depending on your preferred yolk firmness.
- Prepare ice bath: While the eggs sit, fill a large bowl with cold water and ice to create an ice bath that will halt further cooking.
- Cool the eggs: Using a slotted spoon, transfer the eggs to the ice bath and let them chill for 5 to 10 minutes until fully cooled.
- Peel the eggs: Carefully tap each egg on a hard surface to crack the shell. Peel starting from the wider end where there is usually an air pocket, making peeling easier.
Notes
- Using slightly older eggs helps achieve easier peeling.
- Do not skip the ice bath; it stops cooking immediately and helps prevent a green ring around the yolk.
- Adjust sitting time in hot water between 9 and 12 minutes depending on yolk consistency preference.
- Peeling under running water can help remove stubborn shell bits.
