These easy to peel hard-boiled eggs have perfectly tender whites and creamy yolks. Cook the perfect hard-boiled egg every single time with this simple technique. You'll never struggle with green yolks, rubbery whites, or hard to peel eggs again!
Fill a pot with water. The water should be high enough to cover the eggs completely. Cover and bring the pot of water to a rolling boil over high heat. DO NOT put the eggs in yet.
Once the water has come to a rapid boil, gently add the eggs and reduce the heat to a simmer. For perfectly cooked eggs, cook for 11 to 13 minutes. (I cook mine for 12 minutes).
While the eggs cook, prepare an ice bath. Fill a large bowl with cold water and add enough ice to turn it into ice water.
When the eggs are finished cooking, IMMEDIATELY remove them from the pot of hot water and place them into the ice bath. Chill eggs in the ice bath for 5 minutes.
Remove the eggs from the ice bath and peel. The shells will slip right off in large chunks.