It seems like everyone has a favorite no-fail hard-boiled egg recipe. At Spright, we’re no exception. Over the years, we’ve tried a bunch of popular cooking methods. Lots of them work perfectly well, but we wanted to share the one we use most often in our own kitchen. Eggs made this way peel easily and don’t get that telltale greenish ring around the yolk that signals overcooking. Give it a shot!
- Place the eggs you’d like to boil in a pot large enough to hold them all in a single layer at the bottom.
- Cover the eggs with water, so that there’s an inch of water above the surface of the eggs.
- Place the pot over high heat and cook until the water reaches a full boil.
- As soon as the water starts to boil, turn off the heat (but leave the pot where it is), and cover the pot with a lid.
- Let the eggs sit in the hot water for 12 minutes. (If you definitely missed the start of boiling, reduce this to ten minutes. If you are one of those people who never gets to the kitchen right when the timer goes off — guilty as charged! — also reduce this to ten minutes.)
- Prepare a bowl of ice water (I usually use a whole tray of cubes). After the ten to 12 minutes are up, remove each egg from the hot water with a slotted spoon and place directly into the ice water bowl.
- Let the eggs sit in the ice water for at least five minutes before attempting to peel.
- Leave the shells on any eggs you’re planning to store in the fridge, and pat them dry with a paper towel before storing.
Another tip: Older eggs are easier to peel after boiling. Wondering how to quickly check the age of your eggs? Look no further.