These Hard Boiled Eggs are easy to peel and always come out perfectly cooked.
Ingredients
12largeeggs*
Instructions
Bring a pot of water to a boil over high heat. Make sure the water comes up at least two inches up the side of the pot.
Using tongs, quickly place the eggs into the hot water. To avoid getting hot water on my fingers, I briefly shake off the tongs each time I remove them from the water.
Adjust the temperature so that the water is rolling at a gentle boil. Sometimes if you're cooking a lot of eggs, you may need to increase the heat. Or you may find that if the water is boiling too vigorously and causing the eggs to jump up and down too much, you can lower the heat slightly.
Cook for 13 minutes. Actually set a timer. Then set up an ice bath (just a bowl of ice water) during cooking.
Drain the eggs, then place them into the ice bath for 1 minute, to stop the carryover cooking.
Promptly peel the entire batch while still warm. Enjoy!
Notes
*You can do as small or large of a batch as you want. Using more or less does not change cooking time at all, so long as you make sure the water is boiling and adjust the heat as described in the instructions.I always cook the eggs straight cold out of the fridge. There's no need to bring them to room temperature. And if you do, you may need to reduce cooking time.