Hardboiled Eggs

Ingredients

• 4 cups ice – for ice bath
• 4 cups water – cold (for ice bath)
• 8 cups water – for boiling
• 6 large eggs

Instructions

1. Prepare an ice bath by combining 4 cups ice and 4 cups cold water in a large bowl; set aside, 1–2 minutes.
2. Add 8 cups water to a medium pot and bring to a rolling boil over high heat, 8–10 minutes.
3. Using a spoon, gently lower 6 large eggs into the boiling water. Adjust heat to maintain a gentle but steady boil and cook 11 minutes for fully set yolks (12 minutes for extra-firm), starting the timer as soon as the last egg goes in.
4. Immediately transfer eggs to the ice bath and cool until completely chilled, 10 minutes, to stop cooking and improve peelability.
5. Tap each egg all over to crack, then peel starting at the wider end under a thin stream of running water until the shell releases cleanly, 1–2 minutes per egg.
6. Serve at once or refrigerate. Store unpeeled eggs up to 7 days; peeled eggs in an airtight container 3–4 days.