Description
With this Hard Boiled Eggs recipe, you’re set up for ultimate success with step-by-step photos and helpful tips. This recipe guides you with the correct boiling time and proper cooking method, which yields perfect hard-boiled eggs. Say goodbye to that dreaded dark ring from overcooking! Hard-boiled eggs are clutch to have on hand for a meal prep breakfast, snack, salads, making deviled eggs, and more!
Ingredients
- 1 dozen (12) large eggs, preferably pasture-raised & organic
Instructions
- Fill a large saucepan or pot with a few inches of water (enough to cover the eggs). Bring the pot to a rolling boil on the stovetop.
- Meanwhile, prep the ice water bath by filling a large bowl with ice and a few inches of water. Set aside.
- Grab the eggs straight from the fridge, once the water is boiling, place a few eggs on a spider strainer and *gently* lower the eggs into the boiling water. Repeat until all eggs are in the water.
- Let the eggs boil for 13-14 minutes, I recommend setting a timer.
- Use the spider strainer to remove the eggs from the boiling water and immediately submerge them in the ice water. Let the eggs sit for at least 10 minutes in the ice water bath.
- To peel the eggs, gently tap the bottom (thicker end) on the counter. Begin *carefully* peeling the egg from that end as it tends to be easier to get under the sheer egg film- as needed, firmly tap while rotating the egg, continue to peel until the shell is removed.
- Store hard-boiled eggs in an airtight container in the refrigerator for up to 1 week. To serve: enjoy as-is with a sprinkle of salt/pepper, make deviled eggs, use in salads/potato salad, etc. Enjoy!
Notes
- Servings note: Feel free to boil the desired amount of eggs you wish for fewer servings.
- Please read blog post in its entirety for more tips + tricks.