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Kitchen Tip

Here is my foolproof way to cook hard-boiled eggs and peel them.

Six eggs are boiling in a pot of water on a stove, with the pot partially filled and the eggs submerged. The stove grates and control knobs are visible.
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A close-up of an oven control panel displays Press TIMER on the screen, with 0:12 minutes remaining. Buttons for Timer, Cook Time, and Delay Start are visible below the display.
A wire skimmer rests in a glass bowl filled with ice water, ice cubes, and three white eggs, likely being cooled after boiling.
A hand holds a hard-boiled egg with small cracks in the shell, while another peeled egg and ice cubes are visible in a glass bowl on a light surface.
A hand cracks a hard-boiled egg on a light-colored surface, with pieces of eggshell breaking off and scattered nearby.
A peeled hard-boiled egg sits on a light gray surface next to pieces of its cracked eggshell.
A peeled hard-boiled egg, an unpeeled egg, and a halved hard-boiled egg rest on a countertop beside a glass bowl filled with ice water and a wire strainer holding another egg.
  1. Place cold eggs in a saucepan and cover with cold water by an inch. This ensures that the water and eggs come together at the same temperature.
  2. Bring the water to a boil, and cook for two minutes. Remove the pan from the heat and let the eggs rest for 12 minutes.
  3. Transfer the eggs to an ice bath and let them rest for 30 seconds.
  4. Quickly remove each egg, one at a time, and tap the top and bottom of the egg on a flat surface. Return to the ice bath.
  5. Working with one egg at a time, gently roll the egg to break the shell.
  6. Peel the shell away from the egg.

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