Perfect Hard Boiled Eggs The Secret to Easy Peeling

Instructions:

1. Prepare the Ice Bath: Fill the large bowl with ice and cold water; set aside. This must be ready before the eggs finish cooking.
2. Arrange the Eggs: Gently place the cold eggs in a single layer in the bottom of the saucepan. Do not stack them.
3. Cover with Water: Add cold tap water until the eggs are covered by about one inch (2.5 cm). Add the optional salt now.
4. Bring to a Rolling Boil: Place the pan over high heat and bring the water to a rapid, rolling boil.
5. Kill the Heat & Cover: As soon as the water reaches a full, vigorous boil, immediately remove the pan from the heat source entirely. Cover the pan tightly with a lid.
6. Set the Timer: Immediately set your timer based on desired doneness: 6 minutes for soft, 8–9 minutes for jammy, or 10–12 minutes for firm Hard Boiled Eggs.
7. Shock the Eggs: When the timer sounds, immediately use the slotted spoon to transfer the eggs directly into the prepared ice bath.
8. Cool Completely: Let the eggs sit in the ice bath for a minimum of 15 minutes. This stops the cooking process instantly and separates the membrane from the shell.
9. Peel and Serve: Peel under cool running water or crack gently all over and roll on the counter before peeling. Use immediately or store in the fridge.