Hard-Boiled Eggs
Perfectly cooked hard-boiled eggs with tender whites and creamy, vibrant yellow yolks.
Ingredients
- 6 large eggs · cold from the fridge
- water · enough to cover eggs by one inch
- 1 tbsp white vinegar · helps loosen shells
- 1 tsp salt · helps prevent cracking
- 2 cup ice cubes · for the ice bath
Directions
- 1
Prepare the pot
Place the eggs in a single layer at the bottom of a medium saucepan. Add enough cold water to cover the eggs by about one inch, then stir in the white vinegar and salt.
- 2
Boil and steep
Place the saucepan over high heat and bring the water to a full rolling boil. Once boiling, immediately cover the pan with a tight-fitting lid, remove it from the heat, and let it sit undisturbed for exactly 12 minutes.
- 3
Prepare the ice bath
While the eggs are steeping, fill a large bowl with cold water and add the ice cubes to create a chilling ice bath.
- 4
Shock the eggs
Use a slotted spoon to carefully transfer the cooked eggs directly from the hot water into the prepared ice bath. Let them chill in the ice water for at least 10 minutes to stop the cooking process.
- 5
Peel and serve
Gently tap each egg on the counter to crack the shell all over, then roll it lightly between your hands to loosen the shell. Peel under cold running water or submerged in the bowl for the easiest removal.
