perfect hard-boiled

Here’s how to make perfect hard-boiled eggs—with fully cooked yolks, no green ring, and easy to peel:

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🥚 Ingredients:

• Eggs (as many as you like)

• Water

• Ice (for ice bath)

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🔪 Method:

1. Place eggs in a pot: Arrange them in a single layer at the bottom of a saucepan.

2. Add water: Cover eggs with cold water by about 1 inch.

3. Bring to a boil: Place the pot over medium-high heat and bring the water to a rolling boil.

4. Turn off the heat: Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit:

   • 9–10 minutes for firm, fully set yolks (ideal for hard-boiled)

5. Ice bath: After the timer goes off, immediately transfer eggs to a bowl of ice water. Let sit for 10–15 minutes to stop cooking and make peeling easier.

6. Peel and enjoy: Tap eggs gently, roll them on the counter to crack, and peel under running water if needed.

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📝 Tips:

• Older eggs (7–10 days old) peel easier than very fresh ones.

• For creamier yolks with no gray ring, don’t overcook and always use the ice bath.

Want a soft-boiled or jammy yolk version too?