Start Cold: Place eggs in a pot and cover with cold water, about 1–2 inches above.
Heat Gently: Bring to a rolling boil over medium heat, then immediately turn off the heat.
Let Sit: Cover and leave the eggs in the hot water:
9 minutes for soft yolks
11–12 minutes for firm yolks
Cool Fast: Transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.
Peel Under Water: Gently crack and peel the cooled eggs under running water for best results.
Pro Tips:
Use slightly older eggs (5–7 days) for easier peeling.
Add vinegar or salt to the water to help prevent cracking.
Store unpeeled eggs for up to a week; peeled eggs, 2–3 days.
Enjoy Them: Slice on salads, mash into deviled eggs, or snack with salt and pepper.
Key to Success? Perfect timing — and an ice bath.
