Step 1: Boil a pot of water to a full boil, it should take about 8-9 minutes
Step 2: Use a spoon to put the eggs in one at a time, but hover each one just above the water for about 5 seconds before gently putting it in. This prevents the shells from cracking due to shock of the hot water.
Step 3: Set a timer for 8:30-9:00
Step 4: While the eggs are cooking, get a bowl filed with ice water
Step 5: When timer goes off, put the eggs but not the hot water in the ice water. Let them sit for about 45 seconds. This step will make sure the egg shells peel off of the egg without sticking
Step 6: Remove the eggs from the ice water. I like to do this before they cool down much, so they are still warm when I eat them.
I’ve looked at dozens of articles online that don’t work. This combines two methods and adds some improvements. If you put the eggs in and then bring the water to a boil the shells stick when you try to peel them. If you don’t hover the egg over the hot water for a few seconds some eggs will crack and raw egg fills the water. If you don’t put the eggs in ice water they will be tough to peel. I like to eat boiled eggs with salt and pepper and I put mustard on the side of the plate to dip them in, tastes like a deviled egg.
enjoy
This is such an odd post. So many details that are highly debatable, not many important details.
For example, is the egg refrigerated or room temperature? That changes the timing a lot. Talking about accurate timing is pointless without at least some idea of the initial temperature.
I don’t use a ice bath, or any kind of cooling down for hardboiled eggs. I don’t really have a problem peeling them, unless they are very fresh.