Perfect Hard Boiled Eggs

The humble hard-boiled egg – a staple in many a kitchen! But, let’s be real, sometimes they can be a real pain to cook just right. With this simple recipe, you’ll get perfectly cooked, easily peelable eggs every time.

No more overcooking or struggling with stubborn shells!

Ingredients

• 9 large eggs

Instructions

Place the 9 large eggs in a single layer at the bottom of a saucepan or pot.

Add enough cold water to the pan to cover the eggs by about an inch.

Place the pan over high heat and bring the water to a boil.

Once the water is boiling, reduce the heat to a simmer and let cook for 12-15 minutes for large eggs.

After 12-15 minutes, remove the pan from the heat and immediately transfer the eggs to a bowl of ice water to stop the cooking process.

Let the eggs sit in the ice bath for 5-10 minutes to cool down.

Once the eggs have cooled, crack them gently and peel off the shells.

Rinse the eggs with cold water to remove any remaining bits of shell.

Notes

Use older eggs for better peeling results, as fresh eggs can be more difficult to peel.

Make sure to Shock the eggs in an ice bath to stop the cooking process, this will help the eggs cool down faster and make them easier to peel.

For easier peeling, crack the eggs gently and peel them under cold running water.

If you live at high altitude, you may need to adjust the cooking time.

Nutrional Value

• Calories: 78
• Total Fat: 5g
• Saturated Fat: 1.5g
• Cholesterol: 186mg
• Sodium: 62mg
• Total Carbohydrates: 0.6g
• Dietary Fiber: 0g
• Sugars: 0.6g
• Protein: 6g