Perfect Hard-Boiled Eggs {Works for Fresh Eggs!}

Perfect Hard-Boiled Eggs {Works for Fresh Eggs!} puts Water and eggs at the center of a breakfast recipe and finishes in about 17 minutes, enough for one batch.

• Ready in 17 minutes
• Prep 5 minutes
• Cook 12 minutes

Ingredients

• Water
• Large eggs (storebought or fresh)

Instructions

1. Fill a pot of water halfway and bring to a boil.
2. Gently lower eggs into the water (enough for an even layer). A strainer or slotted spoon works well for this - try to get them into the water as quickly as possible. Make sure the water covers the eggs by at least an inch. If not, add more hot water.
3. Bring the water to a gentle simmer and start timing for 12 minutes. Take care not to let the water come to a rolling boil or the egg whites can be rubbery and tough; keep it at a gentle simmer.
4. Fill a bowl with ice water.
5. Remove the eggs from the water with a strainer or slotted spoon or carefully drain the water from the pot.
6. Dump the eggs into the ice water and let the eggs sit for 5-10 minutes.
7. Take the eggs out of the ice water and peel immediately, tapping the large end of the egg to start the peeling and making sure to get under the membrane while peeling. The peeled eggs can be stored in a covered container in the refrigerator for several days.

Give it a minute off the heat, then serve it while it is still hot.