Citric Acid Free Hard-Boiled Eggs
Hard-boiled eggs are one of those quietly brilliant staples that work at breakfast, tucked into a lunchbox, sliced over a salad, or eaten standing at the counter with a pinch of salt. For anyone navigating a citric acid sensitivity, even simple grab-and-go snacks can become a minefield — many packaged or pre-peeled eggs include preservative solutions that sneak in unwanted additives. This recipe keeps things completely clean: just eggs, water, ice, salt, and pepper. The method is precise and reliable, with an 11-minute gentle boil delivering fully set yolks that are bright and creamy with zero gray ring. The ice bath is the real secret weapon here — it stops the cooking instantly and makes peeling dramatically easier, especially when you start from the wider end where the air pocket gives you a natural head start. Once you nail this technique, you'll always have a batch ready to go in the fridge for the week ahead.
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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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