Xanthan Gum Free Hard-Boiled Eggs
Hard-boiled eggs are one of those endlessly useful kitchen staples — satisfying on their own, perfect sliced over salads, or packed into a lunchbox for a quick protein hit. For anyone navigating ingredient sensitivities, this recipe is about as clean as food gets: just eggs, water, ice, salt, and pepper. No fillers, no additives, no hidden thickeners to worry about — which makes it a genuinely stress-free option when so many packaged or prepared foods come with a long list of questionable extras. The method here is precise and reliable. Lowering the eggs gently into already-boiling water and maintaining a steady gentle boil for exactly 11 minutes gives you fully set yolks with none of that chalky gray ring. The ice bath is non-negotiable — it stops the cooking instantly and makes peeling dramatically easier. Starting from the wider end where the air pocket sits is a small trick that makes the shell slip away in satisfying large pieces rather than frustrating little shards. Simple technique, consistently great results.
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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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