April 9, 2023
This seems like it should be the easiest thing to do but I know I’m not the only one who struggles to get them just right and get them out of the shell.
- Prep Time: 5 min
- Cook Time: 10 – 12 min
- Other: 15 – Cooling
- Total Time: ~ 30 min
- Yield: Varies
How They Should Look
- Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.
- As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.
- When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs.
- Note: If you’re not planning to eat the eggs right away, feel free to leave them in the shells and store them in the fridge. But even if this is the case, don’t cut the ice bath short! It’s crucial for stopping the cooking process and making the eggs easy to peel later on.
- Use older eggs – I buy a week or two in advance
- Turn eggs over in container – this allows the yoke to center in the egg. I tried once the day of and no difference. Guess you need to do this further ahead of time.
- Peel them carefully – The ice bath will help but crack all around on counter and peel along cracks
- 2023-04-09 – I’ve done these for the last couple years and they worked great. This year, at 11 min timer from boil, they came out looking like 10 min eggs and didn’t peal well. I did 6 per batch, used “older” eggs, put them in the ice bath and stored over-night. Next year will add a minute and maybe shell the same day vs. next day.
- Love and Lemons – How to Make Hard Boiled Eggs