Start in cold water, boil, then rest covered for 9–12 minutes depending on size. Shock and peel; avoid the sulfur stench of overcooked yolks.
Start in cold water, boil, then rest covered for 9–12 minutes depending on size. Shock and peel; avoid the sulfur stench of overcooked yolks. The hard-boiled egg is the reliable workhorse of the egg world — not flashy, but always prepared.
The trick is control. Cold start prevents cracks, covering ensures even cooking, and the ice bath halts the process before the yolk turns green and smells like a science experiment gone wrong.
Slice them into salads, mash into egg salad sandwiches, or stash them in your bag for emergency snacks. They’re basically edible protein batteries with built-in packaging.
