Perfect Hard Boiled Eggs

Eggs (as many as you need)
Water
Ice
Large pot with lid
Slotted spoon
Bowl for ice bath

Step-by-Step Instructions (Foolproof Every Time)

1. Place Eggs in Pot

Gently place eggs in a single layer at the bottom of a saucepan.
Add cold water to cover by 1–2 inches.

2. Bring to a Boil—Then Remove from Heat

Place pot over high heat.
Once water reaches a full boil, immediately remove from heat and cover with lid.
Let sit:
- 10 minutes for classic hard-boiled (fully set yolk, slightly creamy center)
- 12 minutes for firm, dry yolk (ideal for deviled eggs)

⏱️ Don’t walk away—timing starts the moment you remove from heat.

3. Shock in Ice Water

Prepare a bowl with ice + cold water (at least half ice).
Using a slotted spoon, transfer eggs to ice bath.
Chill at least 10–15 minutes (or until completely cold).

4. Peel Under Running Water

Gently tap egg on counter to crack shell.
Roll between palms to loosen.
Peel under cool running water—the water slips under the membrane for effortless peeling.

💡 Pro Tip: Add 1 tsp baking soda to cooking water—it raises pH and makes shells release easier.

❌ What Causes Common Problems?

Issue	Cause	Fix
Green/gray ring around yolk	Overcooking + high heat	Use gentle simmer method; don’t boil
Rubbery whites	Boiling too long	Remove from heat once boiling
Hard to peel	Eggs too fresh	Use eggs 7–10 days old
Cracked shells	Rapid temp change or rough handling	Start in cold water; lower eggs gently

🥣 How to Store

Unpeeled: Keep in fridge up to 7 days (store in container, not original carton).
Peeled: Store in a sealed container with damp paper towel—up to 3 days.
Never freeze whole hard-boiled eggs—whites become rubbery.

❤️ The Bottom Line

Perfect hard-boiled eggs aren’t about perfectionism—they’re about patience and timing. With this method, you’ll get smooth, golden yolks and shells that slip right off—every single time.