Start by gently placing 6 large eggs in a single layer at the bottom of a medium saucepan.
Pour cold water into the saucepan until it covers the eggs by about an inch.
Place the saucepan on the stove over medium-high heat. Allow the water to come to a full boil.
Once the water reaches a boil, immediately turn off the heat, cover the saucepan with a lid, and remove it from the burner.
Let the eggs sit in the hot water for 12 minutes. This duration ensures the yolks are fully cooked yet remain tender.
While the eggs are sitting, fill a large bowl with ice and cold water to create an ice bath.
After the 12 minutes, use a slotted spoon to carefully transfer the eggs from the saucepan to the ice bath.
Allow the eggs to cool in the ice bath for at least 5 minutes. This step helps stop the cooking process and makes the eggs easier to peel.
Once cooled, gently tap each egg on a hard surface to crack the shell, then peel off the shell starting from the larger end where the air pocket is usually located.
The hard boiled eggs are now ready to enjoy as is, or use in recipes. If not using immediately, store them in the refrigerator for up to one week.
Additional notes
Hard boiled eggs should be stored in the refrigerator to maintain their freshness. Place them in an airtight container or a resealable plastic bag to prevent them from absorbing odors from other foods. They can last up to one week when stored properly.
For easier peeling, gently tap the egg on a hard surface to crack the shell all around. Start peeling from the larger end where the air pocket is located. If the shell sticks, try peeling under running water or in a bowl of water to help separate the shell from the egg white.
Hard boiled eggs can be transformed into various dishes. For deviled eggs, slice them in half lengthwise, remove the yolks, and mix with mayonnaise, mustard, and seasonings before refilling the whites. They can also be chopped for egg salad or sliced for salads and sandwiches.
