Ingredients:

  • 12 Large Eggs (preferably slightly older)
  • Water (enough to cover eggs by 1 inch)
  • A generous handful of Ice
  • 1 teaspoon Salt (optional, for water)

Instructions:

  1. Gently place the eggs in a single layer in the saucepan. Cover with cold tap water, ensuring the water level is about 1 inch (2.5 cm) above the eggs. Add the optional salt.
  2. Place the saucepan over high heat and bring the water briskly to a full, rolling boil—the water must be bubbling vigorously.
  3. As soon as the water reaches a rolling boil, immediately turn off the heat completely. Cover the saucepan tightly with a lid.
  4. Set a timer and let the eggs sit undisturbed in the hot water for 12 to 13 minutes for a fully set, hard yolk.
  5. Prepare a large bowl filled with ice and cold water (the ice bath). Using a slotted spoon, immediately transfer the eggs from the hot water directly into the ice bath.
  6. Allow the eggs to sit in the ice bath for a minimum of 10 minutes. This rapid cooling stops cooking and ensures easy peeling.
  7. To peel, gently crack the shell all over, roll the egg lightly between your palms on a hard surface, and peel under cool running water for the easiest removal.