Ingredients:

  • 12 large eggs
  • 3 quarts water
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt
  • 4 cups ice

Instructions:

  1. Fill a large pot with 3 quarts of water and bring it to a rolling boil over high heat. Add 1 teaspoon of baking soda and 1 tablespoon of kosher salt until dissolved.
  2. Lower the heat to a simmer before adding the eggs.
  3. Use a slotted spoon to gently lower 12 large eggs into the water. Ensure water covers eggs by at least one inch.
  4. Increase the heat back to medium high to maintain a gentle boil and set your digital timer for exactly 23 minutes.
  5. Maintain the simmer. Adjust the flame so the water is active but not violent until you see small, steady bubbles.
  6. While the eggs cook, fill a large bowl with 4 cups of ice and enough cold water to create a slushy bath.
  7. When the timer beeps, immediately move the eggs from the pot to the ice bath using a slotted spoon.
  8. Let the eggs sit in the ice bath for at least 5 minutes until the shells feel cold to the touch.
  9. Tap the egg on a hard surface to shatter the shell, then peel under the water or a running tap.