Hard-Boiled Egg

Quick Summary

Achieve consistent, reliable results by gently lowering eggs into simmering water. This 12-minute process ensures a firm, creamy yolk and easy peeling for perfect snacks or meal prep.

Ingredients

Method

1. 1. Bring a medium pot of water to a gentle boil. Add the vinegar.
2. 2. Lower the heat and carefully lower the eggs into the water with a slotted spoon.
3. 3. Increase heat back to a simmer. Cook for exactly 12 minutes.
4. 4. Prepare a bowl with ice and cold water while they cook.
5. 5. Transfer eggs to the ice bath for 10 minutes. Peel under cool running water.

Nutrition Snapshot

Frequently Asked Questions

Why do my yolks turn grey?

A greenish-grey ring forms when eggs are overcooked. Stick to the 12-minute timer and use an ice bath to prevent this.

Should I use cold or boiling water?

Starting with simmering water makes them easier to peel and keeps the cooking time consistent.

How long can I store these?

Hard-boiled eggs last up to one week in the refrigerator if kept in their shells.