Ingredients:

  • 12 large eggs
  • 1 tsp salt
  • Water (enough to submerge eggs by 1 inch)
  • 2 cups ice cubes (for ice bath)
  • Cold water (for ice bath)

Instructions:

  1. Fill a large heavy-bottomed saucepan with enough water to cover the eggs by one inch. Bring the water to a rolling boil over high heat.
  2. Once boiling, lower the heat to a simmer to prevent eggs from cracking. Use a slotted spoon to gently lower the cold eggs from the refrigerator into the water.
  3. Turn the heat back up to medium-high to maintain a gentle boil and set your kitchen timer for exactly 12 minutes.
  4. While the eggs cook, prepare a large mixing bowl with 2 cups of ice and cold water to create an ice bath.
  5. When the timer dings, immediately transfer the eggs into the ice bath using a slotted spoon. Let them sit for at least 10 minutes to stop the cooking process and shock the membrane for easy peeling.