Choose Fresh Eggs: Fresh eggs are ideal for boiling. They have firmer whites, making them easier to peel after cooking.
Room Temperature Eggs: Start with eggs that are at room temperature. Cold eggs straight from the refrigerator may crack when placed in boiling water.
Bring Water to a Boil: Place eggs in a single layer in a saucepan and add enough cold water to cover them by about an inch. Bring the water to a rolling boil over medium-high heat.
Boiling Time: Once the water reaches a boil, turn off the heat and cover the saucepan. Let the eggs sit in the hot water for the desired cooking time:
Ice Bath: After the cooking time is complete, immediately transfer the eggs to a bowl filled with ice water.
Peeling: Once cooled, gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell
Storage: Store peeled or unpeeled boiled eggs in the refrigerator for up to 1 week. Keep them in a sealed container to prevent absorption of odors.
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