Follow these simple tips on how to make perfectly cooked hard boiled eggs, which result in tender, creamy eggs every time. And no green ring!
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Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.
Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, about 4-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
When the eggs are cool to the touch, peel by gently tapping the eggs on the countertop so they’re crackled all over, rolling eggs between your hands to loosen the shell. Holding the egg under cold running water, start peeling at the large end where the air pocket is.
Slice, dice, or enjoy whole.
• Make sure not to overcrowd the pot. You want the eggs in a single layer and not touching.• Week old eggs are far easier to peel than fresh eggs. I also find that it’s easier to peel them under some running water, which seems to release that tricky membrane. • If you want to make the hard boiled eggs ahead of time, you can store them in a tightly sealed container and place in the refrigerator up to 5 days.• Altitude, your stove, the size of your pot, size of the eggs, and the amount of water all play a role in getting those eggs perfect.