Cashew Free Hard-Boiled Eggs
Hard-boiled eggs are one of those endlessly useful kitchen staples that belong in every cook's weekly rotation. The method here is precise and reliable — a gentle boil followed by an ice bath locks in that perfectly set yolk with no rubbery whites or that dreaded gray ring. The ice bath step is genuinely the secret weapon, stopping the cooking instantly and making the shells slide off in satisfying large pieces rather than frustrating little shards. Starting the peel from the wider end, where the natural air pocket sits, is a small trick that makes a real difference. With just eggs, ice, salt, and pepper, this is about as clean and simple as cooking gets — no sauces, no seasonings with hidden additives, nothing to second-guess. Whether you're meal-prepping for the week, topping a salad, or just need a quick high-protein snack, these deliver 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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