Perfect Hardboiled Eggs. Every. Time.

Hardboiled eggs are seriously the perfect protein. Compact little buddies in their own tiny (shell) home just waiting to be their best snack or meal. I can’t get enough of them! But cooking and peeling can be a hassle, especially with all the recipes that claim to be the best way to make them. In this post, I will teach you how to make them as I do in the restaurant. This method works for me to get them perfectly cooked and easily peeled every time. So give it a try and see what you think!

Here's the details

• Add a single layer of eggs to a pot and cover with water by a few inches.
• Add 2-3 tablespoons of salt, for seasoning, and bring to a rolling boil. This means big bubbles! (Egg shells are porous, and the dissolved salt helps to season them even before they're peeled!)
• When the eggs start to boil, set a timer for 10 minutes.

• Put a handful of ice in a bowl to be ready to cool the eggs when the timer is up.
• When the eggs are ready, pull the pot off the heat and put it under a stream of cold water, dumping out as much of the hot water as you can beforehand.

• Add some of that cold water to your ice bowl; enough for the ice to float. Grab an egg and tap the end hard enough to crack it, then flip it over and do the same to the other end. Drop it into your ice water.

• Continue with all the eggs until they are cracked on the ends and floating in the ice water. This will allow cold water between the shell and the cooked egg to cool it faster and help with peeling.

• Let the eggs sit in the ice water for at least 10 minutes before peeling.
• When the time is up, peel each egg and rinse off any tiny leftover shell chips.

• Congratulations! You've just made the best batch of boiled eggs!

What if I don't want to peel the eggs yet?

No problem! When the 10 minute cook time is up, immediately transfer the boiled eggs to ice water and put them in the refrigerator. The main goal here is to keep the eggs from continuing to cook. These will keep in the fridge for up to one week.

Does it matter if they're fresh eggs or older eggs?

Not at all. I used to think I needed to use eggs that were at least a week old, but with this method, the age of the egg makes no difference.

Can I use this method to make jammy (6-minute) eggs?

Yes! Simply pull the eggs from the heat at 6 minutes instead of 10 and proceed with the remaining instructions.

How do I store hardboiled eggs once they are peeled?

If you peeled the eggs ahead of time, you can store them in a container filled with water for up to 1 week. Change the water every 3 days or when it starts to look cloudy.

Please leave a comment and let me know what you think!

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