Perfect Hard-Boiled Eggs Every Time
Ingredients
- 12 eggs
- water, enough to cover by 1 inch
- ice, for ice bath
For easy peeling (optional)
- 1 tablespoon salt (optional)
- 2 teaspoons vinegar (optional)
Preparation
Place 8-12 eggs in a 3-quart pot, using a larger pot for more eggs so the eggs lay in a single layer comfortably
Add enough cold water to cover the eggs by about 1 inch
Turn heat to medium-high and bring water to a boil, uncovered
Immediately turn off heat, cover the pot, and move it from the heat. Set a timer for 12 minutes
Meanwhile, place a good amount of ice in a large bowl and fill with water to create an ice bath
When the timer goes off, immediately remove eggs from the water with a slotted spoon and transfer them to the ice bath. Let them sit for several minutes
Peel and eat immediately or cool completely in the refrigerator
Store cooked eggs in a sealed container in the refrigerator for up to 5 days
Tips
Add 1 tablespoon of salt or 2 teaspoons of vinegar to the boiling water to help eggs peel easily
Starting with cold water prevents cracking; avoid overcrowding the pot to prevent shell cracks
To peel, tap the blunt end of the egg on the counter to start, then peel under cold running water or use a spoon to lift the peel
Note: Fresh eggs are harder to peel; older eggs peel more easily
