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Introduction
There’s nothing more frustrating than boiling a batch of eggs, only to have half the whites rip away with the shells. Whether you're prepping for egg salad, deviled eggs, or just a snack, perfectly peeled hard-boiled eggs make all the difference in both appearance and texture. The good news? With the right technique, you can achieve smooth, flawless eggs every single time. This guide will walk you through a foolproof method to hard-boil and peel eggs like a pro.
Ingredients
Fresh eggs (older eggs tend to peel more easily)
Water (enough to cover eggs in a pot)
Ice (for the ice bath)
Optional: 1 tsp of baking soda or vinegar (to help with peeling)
Instructions
Bring Water to a Boil: Fill a pot with enough water to cover your eggs by an inch. Bring it to a rolling boil over medium-high heat.
Carefully Add Eggs: Once the water is boiling, gently lower the eggs in using a spoon or ladle. Be careful not to crack them.
Boil for 30 Seconds: Let the eggs boil for just 30 seconds to set the whites slightly and prevent cracking.
Reduce to a Gentle Simmer: Lower the heat to medium-low and simmer the eggs for 11–12 minutes, depending on your desired doneness.
Prepare an Ice Bath: While the eggs are cooking, fill a large bowl with cold water and ice.
Transfer Eggs Immediately: Once the timer goes off, use a slotted spoon to transfer the eggs into the ice bath. Let them chill for at least 10–15 minutes.
Crack and Peel: Gently tap each egg on the counter to crack the shell all over, then peel under running water for the smoothest results.
Serving and Storage Tips
Serving: Enjoy peeled hard-boiled eggs as a protein-packed snack, slice them into salads, or season with salt, pepper, and paprika for extra flavor.
Storage: Unpeeled eggs can be stored in the fridge for up to one week. Peeled eggs should be eaten within 3–4 days and kept in an airtight container with a damp paper towel to retain moisture.
Variations
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