Ingredients
Ingredients
- 6 large eggs (more or less depending on need)
- Cold water (enough to cover eggs by 1-2 inches)
- Ice (a few large handfuls for the ice bath)
Instructions
- Prepare the eggs: Place the eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by 1 to 2 inches, ensuring they are well submerged. If cooking more eggs, use a larger pot to avoid crowding.
- Boil the water: Cover the saucepan with a lid and bring the water to a rolling boil over medium-high heat. Once boiling, immediately turn off the heat to prevent overcooking and set a timer for 12 minutes to allow the eggs to cook gently with residual heat.
- Prepare the ice bath: When there is about one minute left on the timer, fill a large bowl with cold water and add a few large handfuls of ice to create an ice bath, which will stop the cooking process and make peeling easier.
- Cool the eggs: After the 12 minutes are up, carefully uncover the pot. Using tongs, transfer the eggs from the hot water into the ice bath. Let them sit for 5 to 8 minutes until completely cooled and easy to handle.
- Peel and rinse: Gently tap each egg on both ends and then tap around the shell to crack it evenly. Peel off the shell carefully. Rinse the peeled eggs under cold water to remove any remaining bits of shell. Pat dry before storing or serving.
Notes
- Using an ice bath immediately after boiling prevents overcooking and helps achieve a creamy yolk texture.
- Fresh eggs can be harder to peel; slightly older eggs tend to peel more easily.
- Store peeled or unpeeled hard boiled eggs in the refrigerator for up to one week.
- Adjust cooking time slightly if eggs are very large or extra-large; 12 minutes is ideal for large eggs.
- Use tongs to handle hot eggs safely and avoid burns.
- Prep Time: 5 minutes
- Cook Time: 12 minutes (plus 5-8 minutes chilling time)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
