Hard-boiled eggs are a staple in many kitchens, valued for their versatility, nutrition, and convenience. Whether you’re preparing a quick breakfast, adding protein to a salad, or making deviled eggs, mastering the perfect hard-boil is a must. The good news is that with a few easy steps and some attention to detail, you can consistently achieve eggs with firm whites, creamy yolks, and shells that peel with ease.

To start, place fresh eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by at least an inch. This helps ensure even cooking. Set the pot on the stove over medium-high heat and bring the water to a boil. As soon as it reaches a rolling boil, cover the pot with a lid, turn off the heat, and let the eggs sit undisturbed for about 12 minutes. The sitting time can be slightly adjusted depending on the size of the eggs and desired yolk consistency.

Once the cooking time is complete, immediately transfer the eggs to a bowl filled with ice water. This step is crucial—it stops the cooking process and prevents the yolks from developing a greenish ring, which is a sign of overcooking. Let the eggs chill in the ice water for at least five minutes. This rapid cooling also makes them significantly easier to peel later.

When you’re ready to peel the eggs, gently tap them on a hard surface to crack the shell. Begin peeling from the wider end, where there’s often a small air pocket that allows for easier access to the membrane. Peeling under cold running water can help remove any stubborn bits of shell and make the process cleaner and quicker.

In summary, perfectly hard-boiled eggs require just a few simple ingredients—eggs, water, and ice—but attention to technique makes all the difference. By boiling, resting, cooling, and peeling properly, you’ll enjoy smooth, flavorful eggs every time. Whether you’re meal-prepping or making snacks, this foolproof method ensures consistent results you can count on.