How to Cook Hard-Boiled Eggs Perfectly
Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
Bring water to a rolling boil over medium-high heat.
Turn off the heat, cover the pan, and let the eggs sit, using the timing guide above.
Transfer eggs immediately to an ice bath to stop cooking and make peeling easier.
Peel and enjoy!
Tips for Success
Use fresh eggs for the best taste, but slightly older eggs (7-10 days) peel easier.
Avoid overcrowding the pan for even cooking.
Ice baths are essential for perfect texture and peeling.
Adjust time slightly if you’re at high altitude — eggs cook slower.
What Causes the Green Ring?
If you’ve ever noticed a greenish-gray ring around your yolk, that’s a chemical reaction between sulfur in the white and iron in the yolk. It’s harmless but signals overcooking. Sticking to the timing chart and quickly cooling your eggs prevents this.
Final Thoughts
Hard-boiled eggs are simple but getting them just right requires attention to timing. Whether you want a custardy yolk or a fully firm center, this guide will help you cook eggs perfectly every time. Next time you boil eggs, remember — timing is everything.
Would you like me to add some recipes for using hard-boiled eggs or tips on peeling them perfectly?
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