The Perfect Hard-Boiled Egg
This may seem too easy, but I’ve been doing it this way for years and consistently get the perfect hard-boiled egg where the shells come off easy and there’s never a green ring around the yolk. It’s just a few simple steps, and to make it even better, I created a Reel for you to watch 🙂 Click here.
- Bring a large pot filled halfway with water to a boil.
- Using a large spoon, take the eggs, one by one against the side of the pot, and all the way down to the base, without letting the egg drop or crack.
- Keep the eggs on high-heat and boil for 12 minutes total.
- Meanwhile, fill a large bowl halfway with cold water and 2-4 cups of ice. This will be the ice bath to chill the eggs once they are done cooking.
- After the 12 minutes, drain the hot water, then gently transfer all the eggs to the ice bath.
- Gently stir for several minutes, then let sit for 10 minutes to cool completely.
- Drain water.
- Once ready to eat, peel the egg by cracking on a hard surface and rolling out with your entire palm. Cup the egg with a spoon and find an opening within the shell. Twist the spoon inside to remove the shell entirely.
- Give a quick rinse under water to remove any last pieces of shell, then they’re ready to go 🙂
I love them as a protein and healthy fat-filled snack, halved, then topped with flaky salt, ground pepper and red chili flakes.
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