Gluten Free Hard-Boiled Eggs
Hard-boiled eggs are one of those effortlessly satisfying foods that never go out of style — protein-packed, portable, and endlessly versatile. The method here is precise enough to guarantee a fully set yolk with no rubbery texture and no unsightly gray ring, which is the mark of an overcooked egg. Lowering each egg gently into already-boiling water and then hitting it with an ice bath are the two moves that make all the difference, locking in that perfect texture every single time. Since eggs are naturally free of gluten, there's zero ingredient-swapping or label-scanning required — just a handful of pantry staples and a reliable technique. The peeling tip alone — starting from the wider end where the air pocket sits — is worth bookmarking, because it means the shell actually comes off in satisfying large pieces instead of frustrating little shards. Finish with a pinch of salt and cracked black pepper and you've got a snack, a salad topper, or a meal-prep staple ready to go.
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!