Xanthan Gum Free Hard-Boiled Eggs with Sea Salt

Few things are as satisfying as a perfectly cooked hard-boiled egg — that firm, creamy yolk with no gray ring in sight. The trick here is the simmer method: bringing the water to a full rolling boil first, then dropping the heat and letting the eggs cook gently for exactly 11 minutes. The ice bath that follows is what locks in that ideal texture and makes peeling almost effortless. A pinch of flaky sea salt at the end does more than you'd expect, adding a little crunch and a burst of flavor that elevates something simple into something genuinely craveable. This is the kind of recipe that works beautifully for meal prep, quick snacks, or as a protein-packed addition to salads and grain bowls. Since it's just eggs and salt, there's absolutely nothing to second-guess — no additives, no thickeners, no hidden ingredients of any kind.

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