Ingredients:

  • 6 large eggs
  • 2 quarts water
  • 1 tbsp vinegar
  • 2 cups ice cubes
  • 4 cups cold water

Instructions:

  1. Fill a large saucepan with 2-3 quarts of water, enough to cover eggs by at least an inch. Bring to a rolling boil over high heat. Prepare a shock bowl by combining 2 cups of ice and 4 cups of cold water.
  2. Once boiling, reduce heat to a simmer. Use a slotted spoon to gently lower the cold eggs into the water. Add 1 tbsp vinegar if desired. Turn heat back to medium-high to maintain a steady boil.
  3. Set a timer for 12 minutes for a classic, fully set yet creamy hard-boiled yolk.
  4. Immediately transfer eggs to the prepared ice bath using a slotted spoon. Let eggs chill for at least 10 minutes to stop the cooking process and loosen the membrane.
  5. Gently crack the shells and peel under cold running water or inside the ice bath.