Perfect Hard-Boiled Eggs (Printable)

Achieve tender whites and creamy yolks with this method for flawless hard-boiled eggs.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

02 - Cold water, enough to cover eggs by 1 inch
03 - 1 teaspoon salt (optional)

# Directions:

01 - Place eggs in a single layer in a saucepan and add cold water to cover by at least 1 inch.
02 - Optionally stir in salt to help prevent cracking and ease peeling.
03 - Heat over medium-high until the water reaches a rolling boil.
04 - Immediately cover the pan and take it off the heat source once boiling.
05 - Allow eggs to sit covered for 10 minutes for slightly creamy yolks or 12 minutes for fully set yolks.
06 - While eggs rest, fill a large bowl with ice and cold water.
07 - Transfer eggs to the ice water bath using a slotted spoon and cool for at least 5 minutes.
08 - Crack and peel eggs gently under running cold water for easy peeling.

# Expert Hints:

01 -
  • Easy and quick preparation
  • Perfectly cooked eggs every time
02 -
  • Use eggs that are 7 10 days old for easier peeling
  • Store eggs in refrigerator for up to 1 week
03 -
  • Adding salt helps with peeling
  • Timing is key for desired yolk consistency
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