Corn Free Hard-Boiled Eggs
Hard-boiled eggs sound simple, but the details really do matter — and this method nails every one of them. The gentle boil and precise 11-minute cook time are what stand between you and that dreaded gray ring around the yolk, giving you a fully set, creamy center every single time. The ice bath is the real secret weapon here, stopping the cooking instantly so the texture stays perfect and the shells practically slide off. Speaking of peeling, the tip about starting at the wider end where the air pocket sits is a small trick that makes a genuinely satisfying difference. For anyone navigating corn sensitivities, eggs are one of the cleanest whole foods around — no additives, no fillers, no hidden derivatives to stress over. A pinch of salt and pepper at the end is all you need to bring it home. Keep a batch in the fridge and you've got a reliable, protein-packed snack or meal component ready to go all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!