Perfect Hard Boiled Eggs

In a medium size stock pot (with a lid) carefully place your large eggs.  Cover with enough water to fully submerge the eggs (1 inch above eggs).  Bring water to boil over high heat.

What boil means: not that first little bubble that tickles the bottom of your pan, a boil means many bubbles breaking the waters surface and steam coming off your pot. But you want to just reach that boil not let those eggs sit at a rolling boil.

Once your water has come to a boil, cover your pot with a lid and remove it from the stove.  Set your timer for 17 minutes for large eggs.

In the meantime, fill a large bowl with cold water and ice.

After 17 minutes, take a slotted spoon and transfer your eggs into the ice bath.  Let sit for about 5 minutes to fully cool.

Remove eggs from ice bath, dry, and you are ready to crack those bad boys open and start munching.

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2 thoughts on “Perfect Hard Boiled Eggs

  1. Pingback: Tuna Nicoise Salad « Cooking with Aurora

  2. Pingback: Summer Greens! « Cooking with Aurora

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