Are you tired of ending up with rubbery, overcooked eggs or struggling with impossible-to-peel shells? Get ready to become a hard boiled egg master with this foolproof technique that guarantees restaurant-quality results right in your own kitchen! Whether you're preparing a protein-packed snack, prepping for meal prep, or creating the ultimate deviled eggs, this method will transform your egg game forever.
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Cuisine: American
Serves: 6 eggs
Ingredients
- 6 large eggs
- Water
- Ice for ice bath
Instructions
- Remove eggs from refrigerator and let them sit at room temperature for about 15 minutes to prevent cracking when placed in hot water.
- Select a medium saucepan that can comfortably hold the eggs in a single layer without overcrowding.
- Gently place eggs into the pan and cover completely with cold water, ensuring water level is about 1 inch above the eggs.
- Place pan on high heat and bring water to a rolling boil, watching carefully to prevent water from boiling over.
- Once water reaches a full boil, immediately reduce heat to low and maintain a gentle simmer.
- Set a timer for exactly 12 minutes for large eggs, which ensures perfectly cooked hard-boiled eggs with no green ring around the yolk.
- While eggs are cooking, prepare a large bowl with ice water for the ice bath.
- When timer goes off, immediately remove pan from heat and use a slotted spoon to transfer eggs into the ice water bath.
- Let eggs sit in ice water for 5-7 minutes to stop the cooking process and prevent overcooking.
- Gently tap eggs on a hard surface and roll to crack the shell all over for easy peeling.
- Peel eggs under cool running water to help separate the shell from the egg white more easily.
- Pat eggs dry with paper towels and store in a covered container in the refrigerator if not serving immediately.
Tips
- Always use eggs that are at least 5-7 days old, as fresh eggs are notoriously difficult to peel.
- Room temperature eggs reduce the likelihood of cracking when placed in hot water.
- The ice bath is crucial - it stops the cooking process and helps create that smooth, creamy egg texture.
- Peeling under cool running water helps the shell slide off more easily.
- For easier peeling, gently roll the egg on a hard surface to create small cracks all over the shell before removing.
- Store peeled eggs in a container with a damp paper towel to prevent them from drying out.
- Hard boiled eggs can be stored in the refrigerator for up to one week when properly prepared.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 0g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 185mg
