1. Add eggs to a pot and cover with water
-Place eggs in a single layer inside a saucepan. Fill with water so that the eggs are covered by at least an inch of water.
2. Heat to a rolling boil
-Leave the pot uncovered. Turn the heat to high and bring the water to a rolling boil. Let it boil for 1 minute.
3. Remove from heat, cover, and sit
-Turn off the heat and remove the pot from the burner. Cover the pot with a lid and set a timer for 12 minutes.
4. Cool eggs in an ice bath
-Drain the hot water from the pan, being careful not to dump out the eggs. Fill the pan with cold water and ice cubes to form your ice bath (place the ice in gently so you don't crack the eggs). Let the eggs sit for at least 10 minutes to cool.
5. Peel or store for later
-Tap the top and bottom of the egg on a cutting board or countertop and then gently roll the egg with the palm of your hand to begin to crack the shell. Finish peeling the eggs under running water.
Store eggs in a covered container in the refrigerator. Eggs should be eaten within 5 days. Peeled eggs should be eaten in a day or two.
Comments