Artificial Food Coloring Free Hard-Boiled Eggs
Eggs are one of those rare foods that are exactly what they appear to be — no ingredient lists to decode, no dyes hiding in the fine print. That makes this simple preparation a genuinely stress-free choice for anyone navigating a diet free from synthetic additives. The technique here is precise and reliable: a gentle boil followed by an immediate ice bath stops the cooking at just the right moment, giving you fully set yolks with no rubbery whites and none of that greenish-gray ring. The ice bath also makes peeling dramatically easier, and the tip about starting from the wider end where the air pocket sits is a small trick that actually works. Finished with just salt and pepper, these eggs are clean, satisfying, and endlessly versatile — snack on them whole, slice them over salads, or pack them for lunch without a second thought. Sometimes the most straightforward recipe is the most reassuring one to have in your back pocket.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!