Ah, the elusive perfect hard boiled egg. For a long, long time the concept felt like a unicorn to me. I was plagued with nasty green shading on the outside of my dry, overcooked yolks and the shells were next-to-impossible to peel. But then the heavens opened, singing cherubs descended from the sky, and light shone down on me from above. Hark! After much trial and error, I finally figured out how to hard boil eggs perfectly every time. And because I’m a super nice, generous, loving person, I’m sharing my perfect hard boiled eggs recipe (even though you can’t actually call it a recipe but I’m not sure what else to call it so bear with me here, okay?!) with you. You’re welcome.
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Place your eggs at the bottom of a pot and fill with cold water, about an inch above the eggs.
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Bring the eggs to a rolling boil.
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Immediately turn the stove off and cover the pot. Leave the pot on the hot burner for 11 minutes.
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Remove the eggs from the hot water and place in a bowl of ice water for at least 10 minutes. I use a slotted spoon.
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Peel and enjoy your perfectly hard boiled eggs!
I just learned how to make perfect hard boiled eggs! You can learn, too! Click To Tweet
