Artificial Flavors Free Hard-Boiled Eggs
Hard-boiled eggs are one of those timeless, endlessly useful foods that deserve a proper technique rather than a guesswork approach. With just eggs, water, and ice, this recipe is about as clean as it gets — no additives, no preservatives, nothing artificial hiding in the ingredient list. The method here is precise: a full rolling boil, a controlled gentle simmer for exactly 11 minutes, and an immediate plunge into an ice bath that stops the cooking and prevents that dreaded gray ring around the yolk. That ice bath also makes peeling dramatically easier, especially when you start from the wider end where the air pocket gives you a natural head start. The result is a firm, creamy yolk and tender white that holds up beautifully whether you eat them straight with a pinch of salt and pepper or use them as a base for other dishes. It's the kind of foundational recipe that rewards a little attention to detail with consistently perfect results every single time.
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Learn more →Ingredients
6 servings
- 12 large eggs
- ice, for the ice bath
For serving
- salt and pepper, to taste
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full rolling boil over high heat.
- 2
Using a slotted spoon, lower the eggs one at a time into the boiling water. Reduce the heat to maintain a gentle boil and cook for 11 minutes for fully set yolks with no gray ring.
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