Perfect Hard-Boiled Eggs (Easy, Peel-Friendly)

🥚 Perfect Hard-Boiled Eggs (Easy, Peel-Friendly)

This method gives you fully set whites, creamy yellow yolks (no green ring), and shells that peel off easily.

✅ What you need

• Eggs

• Saucepan with lid

• Water

• Ice

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🔥 Foolproof Method

1. Place eggs in a single layer in a saucepan.

2. Add cold water to cover eggs by about 1 inch (2–3 cm).

3. Bring to a full rolling boil over high heat.

4. As soon as it boils, turn off the heat, cover with a lid.

5. Let sit in the hot water:

   • 10 minutes → creamy yolk

   • 12 minutes → fully firm yolk (classic hard-boiled)

6. Transfer eggs immediately to an ice bath for 5–10 minutes.

7. Gently crack and peel under running water.

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💡 Why this works

• Gentle finish cooking prevents the gray/green ring.

• Ice bath stops cooking and helps shells release.

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🧊 Storage

• Unpeeled: fridge up to 7 days

• Peeled: store in water in fridge, change water daily (up to 4 days)

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🧂 Pro Tips

• Slightly older eggs peel easier than very fresh ones.

• Tap the wide end first (air pocket) when peeling.

• Add a pinch of salt or splash of vinegar to water (optional, helps if cracks form).