Perfect Hard-Boiled Eggs

Why You’ll Love This Recipe

Whether you’re prepping for egg salad, Easter brunch, or a protein-packed snack, these foolproof hard-boiled eggs are perfectly creamy with golden yolks and zero green-gray rings. Best of all, they’re easy to peel every time!

Ingredients

• 6 large eggs – Preferably 7–10 days old for easier peeling
• Water – Enough to cover the eggs by 1 inch
• Ice – For an ice bath to cool the eggs quickly

Instructions

1. Place eggs in a saucepan: Arrange the eggs in a single layer. Do not stack.
2. Cover with cold water: Fill the pan with cold water until the eggs are covered by about 1 inch.
3. Bring to a boil: Place over high heat and bring to a full rolling boil.
4. Turn off the heat: Immediately remove from heat, cover with a lid, and let sit.
5. Time the cooking: Let eggs sit in the hot water for 10–12 minutes. (10 for slightly creamy yolks, 12 for fully set.)
6. Cool in an ice bath: Transfer to a bowl of ice water for 5–10 minutes to stop cooking and make peeling easier.
7. Peel and enjoy: Tap gently, roll to crack the shell, and peel under running water.

Why This Method Works

This approach prevents overcooking and the green ring caused by sulfur reacting with iron. It yields firm but tender whites and golden, creamy yolks. The ice bath ensures quick cooling and easier peeling every time.

Pro Tips for Success

• Use older eggs: Eggs that are a week old peel much easier than farm-fresh ones.
• Always use an ice bath: It instantly halts cooking and helps the shell separate cleanly.
• Storage: Store peeled eggs in an airtight container with a damp paper towel for up to 5 days.
• Batch cooking: Make a dozen or more to enjoy throughout the week.

Serving Suggestions

• Top avocado toast with sliced eggs, chili flakes, and sea salt.
• Chop into Cobb salads or classic chef salads.
• Make deviled eggs with Dijon mustard, mayo, and paprika.
• Enjoy plain with a sprinkle of flaky salt and black pepper.

Final Thoughts

Once you master this no-fail method for perfect hard-boiled eggs, you’ll never go back. With golden centers, easy-to-peel shells, and zero green rings, this technique makes every egg-cellent recipe a success!