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.

1. Bring a large pot filled halfway with water to a boil.
2. 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.
3. Keep the eggs on high-heat and boil for 12 minutes total.
4. 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.
5. After the 12 minutes, drain the hot water, then gently transfer all the eggs to the ice bath.
6. Gently stir for several minutes, then let sit for 10 minutes to cool completely.
7. Drain water.
8. 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.
9. 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.