BHA & BHT Free Hard-Boiled Eggs
Few ingredients deliver this much protein and satisfaction with so little fuss. Eggs are one of the cleanest whole foods you can put on your plate, and when you cook them yourself from scratch, you sidestep the preservatives and additives that sneak into many packaged or pre-cooked options at the store. The method here is precise and reliable — a full rolling boil, a timed 11-minute cook, and an immediate plunge into an ice bath that stops the cooking instantly and prevents that dreaded gray ring around the yolk. That ice bath also makes peeling dramatically easier, and the tip about starting from the wider end where the air pocket sits is genuinely one of those small tricks that changes everything. The result is a firm, creamy yolk with clean flavor that needs nothing more than a pinch of salt and pepper to shine. Keep a batch in the fridge and you've got a ready-to-eat snack, salad topper, or quick meal component that you know is completely free of anything unnecessary.
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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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