Description
Easy to peel, creamy yolks, and perfectly cooked every time. Use my foolproof method to get the best hardboiled eggs every single time.
Ingredients
- eggs
- salt
- water
Instructions
- Line the bottom of a pot with raw eggs in one layer, do not stack them.
- Add 2-3 tablespoons of salt and cover the eggs with water by 1-2 inches.
- Bring the eggs to a boil over high heat.
- Once the water is boiling and bubbling vigorously, set a 10 minute timer.
- Prepare a bowl with ice for the finished eggs.
- When the time is up, transfer the pot to the sink, pour out as much of the hot water as you can, and run the eggs under cold water.
- Add cold water to the ice bowl. Crack each egg on either end and drop into the cold water.
- When all the eggs have been transferred to the ice bowl, refrigerate for at least 10 minutes.
- After 10 minutes or more, you will be able to peel all of the eggs, rinsing off any small chips that remain.
- Store cooked, peeled eggs in a container covered with water for up to one week. Change out the water every 3 days.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: boiling
- Cuisine: American