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Stick to the recommended time: 10–12 minutes is plenty for hard-boiled eggs. Overcooking them beyond 13–14 minutes increases the risk of discoloration.
Cool the eggs quickly
Once time is up, transfer the eggs into a bowl of ice water or run them under cold water for several minutes. This stops the cooking process and helps prevent the green ring from forming.
Use fresh, but not too fresh eggs
Extremely fresh eggs can be harder to peel, but eggs that are too old may have air pockets that affect cooking. Aim for eggs that are about a week old for best results.
Avoid a rapid, rolling boil
Too much agitation can crack the shells and increase the temperature unevenly. A gentle boil or even steeping in hot water after boiling is more effective.
🍳 Bonus Tips
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