Eggs: Perfect Hard-boiled Eggs (Easy-peel)

By NicoleS

You can boil as many eggs as your pot will hold - just make sure they stay in an even layer and aren't too tightly packed together.

If using smaller or larger eggs (than the large eggs called for), adjust the time as needed.

Ingredients

• Water
• Large eggs (storebought or fresh) - Note: If eggs are cold, straight from the fridge they tend to crack. Put eggs in a bowl of warm water or leave on the counter while you wait for the water to come to a boil.

Details

Adapted from melskitchencafe.com

Preparation

Step 1

Fill a pot with water halfway and bring to a boil.

Gently lower eggs into the water (enough for an even layer). A strainer or slotted spoon works well for this - try to get them into the water as quickly as possible. Make sure the water covers the eggs by at least an inch. If not, add more hot water.

Bring the water to a gentle simmer and start timing for 13 minutes. Take care not to let the water come to a rolling boil or the egg whites can be rubbery and tough; keep it at a gentle simmer.

Fill a bowl with ice water.

Remove the eggs from the water with a strainer or slotted spoon or carefully drain the water from the pot.

Dump the eggs into the ice water and let the eggs sit for 5-10 minutes.

Take the eggs out of the ice water and peel immediately, tapping the large end of the egg to start the peeling and making sure to get under the membrane while peeling. The peeled eggs can be stored in a covered container in the refrigerator for several days.