Ingredients:

  • 6 large eggs
  • Water (enough to cover the eggs in the pot)
  • Ice (for ice bath)

Instructions:

  1. - Choose Fresh Eggs: For easier peeling, use slightly older eggs if possible. - Place Eggs in Pot: Arrange the eggs in a single layer at the bottom of a medium saucepan.
  2. - Cover with Water: Fill the pot with cold water until it covers the eggs by about an inch.
  3. - Prepare Ice Bath: While waiting, fill a bowl with ice and cold water. - Transfer Eggs: Once timer goes off, carefully transfer the hot eggs into the ice bath using a slotted spoon or tongs.
  4. - Cool Down: Let them sit in the ice bath for at least 5–10 minutes to stop cooking and make peeling easier.
  5. - Peel Carefully: - Gently tap each egg on a hard surface until cracks form all over its shell. - Start peeling from the wider end where there is usually an air pocket; this helps reduce breakage. , Rinse Under Cold Water (optional): Rinsing can help remove any small bits of shell left behind. , Serve & Enjoy! - Eat plain or season with salt and pepper, - Use in recipes like egg salad, deviled eggs, or atop greens!