Are you tired of struggling with hard-to-peel eggs or ending up with overcooked, rubbery yolks? Get ready to revolutionize your egg-cooking game with this foolproof method that guarantees restaurant-quality eggs right in your own kitchen! Whether you're a breakfast enthusiast, a meal prep master, or simply someone who loves a perfectly cooked egg, this recipe will transform your culinary skills and impress everyone at the table.
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Cuisine: American
Serves: 6 eggs
Ingredients
- 6 large eggs
- Water for boiling
- Ice for ice bath
Instructions
- Begin by gathering all your ingredients: 6 large eggs, water for boiling, and ice for the ice bath. Make sure you have a large bowl ready for the ice bath.
- Place the eggs in a single layer in a saucepan. Ensure that the saucepan is large enough to hold all the eggs without crowding.
- Fill the saucepan with enough cold water to cover the eggs by about an inch. This helps ensure even cooking.
- Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
- Once the water reaches a rolling boil, cover the saucepan with a lid and remove it from the heat. Allow the eggs to sit in the hot water for 9 to 12 minutes, depending on your desired level of doneness:
- For soft-boiled eggs with a slightly runny yolk, let them sit for 9 minutes.
- For medium-boiled eggs with a firmer yolk, let them sit for 10 to 11 minutes.
- For hard-boiled eggs with a fully set yolk, let them sit for 12 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
- Once the cooking time is up, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. This will stop the cooking process and help prevent a green ring from forming around the yolk.
- Let the eggs sit in the ice bath for at least 5 minutes to cool completely.
- After the eggs are cooled, gently tap each egg on a hard surface to crack the shell, then roll it lightly to loosen the shell.
- Start peeling the eggs from the wider end, where there is usually an air pocket, making it easier to remove the shell.
- Rinse the peeled eggs under cold water to remove any small shell fragments, and pat them dry with a paper towel.
- Your perfect easy peel hard or soft-boiled eggs are now ready to be enjoyed! Serve them as is, or use them in salads, sandwiches, or any of your favorite dishes.
Tips
- • Use eggs that are 5-10 days old for easier peeling - fresh eggs tend to be more difficult to peel cleanly. • Always start with cold water to ensure even cooking and prevent cracking. • The ice bath is crucial - it stops the cooking process and creates that smooth, easy-to-remove shell. • For the most consistent results, use eggs of similar size and take them out of the refrigerator 15 minutes before cooking. • If you're meal prepping, these eggs can be stored in the refrigerator for up to 7 days, making them perfect for quick breakfasts or snacks. • Experiment with cooking times to find your perfect yolk consistency - 9 minutes for soft, 10-11 for medium, and 12 for hard-boiled. • A pinch of salt in the boiling water can make peeling easier and add a touch of flavor.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 0g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 185mg
