Capsaicin Free Hard-Boiled Eggs
Hard-boiled eggs are one of those quietly perfect foods — protein-packed, endlessly versatile, and satisfying in the most no-fuss way possible. For anyone avoiding capsaicin, they're a natural fit since there's nothing hidden in the ingredient list to worry about, just eggs, water, and ice. The technique here is what sets these apart: a gentle boil followed by an immediate ice bath locks in that ideal fully set yolk with zero gray ring and no rubbery texture. 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 a little salt and pepper, these are clean, classic, and completely heat-free. Keep a batch in the fridge and you've got a ready-to-go snack, salad topper, or quick breakfast that never lets you down.
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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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