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Perfect Hard-Boiled Eggs (Batch Cooking Guide) - Foolproof, Easy, and Make-Ahead Friendly

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Eggs: Any size works, but this timing is based on large eggs.
  • Water: Enough to cover eggs by about 1 inch.
  • Ice: For an ice bath to cool eggs quickly.
  • Large pot with lid: Wide enough to hold eggs in a single layer.
  • Slotted spoon or tongs: For safe transfer.
  • Timer: Accuracy matters.
  • Optional: 1 teaspoon baking soda or a splash of vinegar (can help with peeling, especially for very fresh eggs).

Method
 

  1. Bring water to a boil: Fill a pot with enough water to cover your eggs by 1 inch. Bring to a full rolling boil over high heat.
  2. Lower the eggs in: Gently lower eggs into the boiling water using a spoon or tongs. Keep the water at a steady but not violent boil.
  3. Simmer briefly: Let the eggs boil for 30 seconds, then reduce heat to medium-low so the water is just simmering.
  4. Cover and cook off-heat: Put the lid on, turn off the heat, and set a timer for the doneness you want: Jammy: 8–9 minutes (set whites, custardy yolks).
  5. Classic hard-boiled: 10–12 minutes (fully set yolks, no chalkiness).
  6. Very firm: 13 minutes (for egg salad or grating).
  7. Prepare an ice bath: While eggs sit, fill a large bowl with ice and cold water.
  8. Chill immediately: When the timer ends, transfer eggs directly to the ice bath. Chill for at least 10 minutes. This stops cooking and makes peeling easier.
  9. Peel or store: Crack each egg gently, roll to loosen the shell, then peel under a thin stream of water. Dry and refrigerate. If storing unpeeled, dry them before chilling.