Seed Oil Free Hard-Boiled Eggs
Hard-boiled eggs are one of those back-pocket staples that never go out of style — protein-packed, portable, and endlessly satisfying with just a pinch of salt and pepper. When you're avoiding seed oils, eggs are a genuinely perfect food: nothing to scrutinize on a label, no hidden additives, just pure whole-food nutrition. The method here is precise enough to guarantee a fully set yolk with no rubbery texture and no greenish-gray ring, which is the mark of an overcooked egg. The ice bath is the real secret — 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. A gentle boil rather than a furious one keeps the whites tender instead of bouncy and tough. These are the kind of eggs you'll want to keep in the fridge all week for quick snacks, salads, or a no-fuss breakfast that needs absolutely nothing else.
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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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