Perfect Hard-Boiled Eggs Recipe

Ingredients

• 6 large eggs (fresh, but not too new for easier peeling)
• Water (enough to cover the eggs by 1 inch in the pot)
• 1 teaspoon salt (optional, helps prevent cracking)

Instructions

1. Place eggs in a single layer in a saucepan. Add enough cold water to cover eggs by about 1 inch.
2. Add salt if using. This helps prevent cracking and makes peeling easier.
3. Heat over medium-high heat until the water comes to a full rolling boil.
4. Once boiling, cover the pot with a lid and remove from heat. Let eggs sit in the hot water for 9–12 minutes depending on your desired yolk firmness.
5. After the time is up, transfer eggs to a bowl of ice water or run under cold water for 5–10 minutes to stop cooking.
6. Peel the eggs and slice in half if desired. Serve immediately or store in the fridge.

Tips

• Freshness matters: Slightly older eggs peel easier than very fresh ones.
• Don’t overcook: Overcooking can cause a greenish ring around the yolk and a slightly sulfuric taste.
• Storage: Hard-boiled eggs last up to 1 week in the refrigerator, unpeeled.