Whether you’re prepping for meal prep, Easter eggs, or your favorite egg salad, **perfect hard-boiled eggs** are a must. But all too often, we’re left with chalky yolks and that dreaded green-gray ring around the center. Don’t worry—this foolproof recipe will teach you exactly how to make **creamy, golden-centered eggs** with **easy-to-peel shells** and absolutely no green rings.
Ingredients
- 6 large eggs – Fresh, but not too fresh! Eggs that are 7–10 days old peel more easily after boiling.
- Water – Enough to cover the eggs by about an inch for even cooking.
- Ice – Used to quickly cool the eggs and stop overcooking.
Instructions
- Place eggs in a saucepan: Arrange eggs in a single layer in a saucepan or pot. Do not stack.
- Cover with cold water: Fill the pan with enough cold water to submerge the eggs by 1 inch. This ensures even temperature rise.
- Bring to a boil: Place the pan on high heat and bring the water to a full rolling boil.
- Turn off the heat: Once boiling, remove the pan from heat immediately. Cover with a lid and let the eggs sit.
- Time the cooking: Let the eggs stand in hot water for exactly 10–12 minutes depending on yolk preference (10 = creamy, 12 = fully set).
- Cool in an ice bath: Transfer eggs to a bowl of ice water and chill for at least 5–10 minutes. This stops cooking and makes peeling easier.
- Peel and enjoy: Tap gently, roll to crack the shell, and peel under running water for best results.
Why This Recipe Works
see next page
