Ingredients:

  • 12 large eggs
  • 4 quarts water
  • 1 tsp salt
  • 2 cups ice cubes
  • 4 cups cold water

Instructions:

  1. Fill a large heavy-bottomed pot with 4 quarts of water and bring to a rolling boil over high heat.
  2. Once boiling, immediately and carefully use a slotted spoon to gently lower the cold eggs into the rapidly boiling water. Do not reduce heat to a simmer; maintain a vigorous boil.
  3. Set a digital timer for 11 minutes (for classic hard-boiled texture).
  4. While the eggs cook, prepare an ice bath by combining 2 cups of ice and 4 cups of cold water in a large mixing bowl.
  5. When the timer beeps, immediately transfer the eggs from the boiling water to the ice bath using a slotted spoon.
  6. Let the eggs sit in the ice bath for 10–15 minutes to halt the cooking process and shrink the membrane.
  7. Tap the wider end of the egg on a hard surface and roll gently to crack. Peel under a thin stream of cool water.