How to Make Perfect Hard Boiled Eggs

Ingredients

• 6 to 12 Large Eggs (straight from the fridge, older eggs peel easier)
• Enough to cover eggs Water (cold water)
• 1 teaspoon Vinegar (optional, may help prevent egg whites from running out)
• 1/2 teaspoon Salt (optional, helps prevent cracking and makes eggs easier to peel)

Instructions

1. Place eggs in a saucepan: Gently place 6 to 12 large eggs in a single layer at the bottom of a saucepan.
2. Cover eggs with cold water: Add enough cold water to the saucepan so that the eggs are covered by at least 1 to 2 inches of water.
3. Add Optional ingredients: Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Some people also find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. If desired, add either or both of these ingredients as the water begins to boil.
4. Bring to a rolling boil: Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.
5. Turn off heat and let sit: Once the water reaches a rolling boil, immediately turn off the heat. Cover the saucepan with a lid and let the eggs sit in the hot water for 10-12 minutes, depending on desired doneness. For softer yolks, reduce sitting time.
6. Cool the eggs: Carefully drain the hot water from the saucepan, making sure not to let the eggs fall out. Immediately run cold water over the eggs until they are cool to the touch. Alternatively, transfer the eggs to a bowl filled with ice water to stop the cooking process.
7. Peel and Serve: Once the eggs are cool enough to handle, peel them under a gentle stream of running water. Serve immediately or store for later.