Carrageenan Free Hard-Boiled Eggs
Eggs are one of those ingredients that seem completely straightforward, yet the processed and pre-cooked versions sold in stores often contain additives and stabilizers — including carrageenan — that have no business being in a simple boiled egg. Making them from scratch at home is the only way to guarantee you're getting nothing but egg. The method here is precise and reliable: a rolling boil, a timed cook, and an immediate plunge into an ice bath that stops the cooking and makes peeling genuinely easy. That 11-minute mark hits the sweet spot for a fully set yolk with a creamy, bright center and absolutely no rubbery gray ring. The peeling trick — starting from the wider end where the air pocket sits — means the shell comes away in satisfying large pieces rather than frustrating little shards. Season with salt and pepper and you have a protein-packed, clean-ingredient staple that works for snacking, salads, meal prep, or anything else you can dream up.
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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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