Perfect Hard-Boiled Eggs {Works for Fresh Eggs!}
Ingredients
- Water
- Large eggs, storebought or fresh
Instructions
- Fill a pot of water halfway and bring to a boil.
- Gently lower eggs into the water (enough for an even layer). A strainer or slotted spoon works well for this - try to get them into the water as quickly as possible. Make sure the water covers the eggs by at least an inch. If not, add more hot water.
- Bring the water to a gentle simmer and start timing for 12 minutes. Take care not to let the water come to a rolling boil or the egg whites can be rubbery and tough; keep it at a gentle simmer.
- Fill a bowl with ice water.
- Remove the eggs from the water with a strainer or slotted spoon or carefully drain the water from the pot.
- Dump the eggs into the ice water and let the eggs sit for 5-10 minutes.
- Take the eggs out of the ice water and peel immediately, tapping the large end of the egg to start the peeling and making sure to get under the membrane while peeling. The peeled eggs can be stored in a covered container in the refrigerator for several days.
Notes
Boiling the Eggs: you can boil as many eggs as your pot will hold - just make sure they stay in an even layer and aren't too tightly packed together.
Egg Size: if using smaller or larger eggs (than the large eggs called for), adjust the time as needed.
Egg Temperature: it's best of the eggs are at room temperature; if they are cold from the refrigerator, they may crack when they hit the hot water.