Historic Hard Boiled Egg Recipe
Our recipe for perfect hard boiled eggs ensures consistently firm whites and creamy yolks. With straightforward steps, you'll master this kitchen essential, perfect for breakfast or snacking.
Equipment
- 1 Medium saucepan
- 1 Spoon
- 1 Timer
- 1 Bowl of ice
Ingredients
- 6 large eggs
- Salt and pepper
Instructions
- Place the eggs in a single layer at the bottom of a saucepan.
- Cover the eggs with cold water, ensuring they are submerged by at least 1 inch.
- Place the saucepan over medium-high heat and bring the water to a boil.
- Once boiling, remove the saucepan from the heat, cover with a lid, and let the eggs sit in the hot water for 10-12 minutes.
- While the eggs are cooking, prepare a bowl of ice water.
- After the cooking time is up, use a slotted spoon to transfer the eggs to the bowl of ice water to stop the cooking process.
- Let the eggs sit in the ice water for at least 5 minutes to cool completely.
- Once cooled, carefully peel the eggs and enjoy them immediately, or store them in the refrigerator for later use.
Notes
1. Fresh Eggs - Use fresh eggs for the best results. Older eggs are easier to peel after boiling.
2. Gentle Cooking - Avoid boiling the eggs vigorously, as this can lead to rubbery whites. Gentle simmering is ideal.