Ingredients:

  • 12 large eggs, cold from the refrigerator
  • 2 liters water
  • 2 cups ice cubes
  • 1 liter cold water

Instructions:

  1. Fill a large pot with 2 liters of water and bring to a rolling boil over high heat. Once boiling, turn the heat down to a low simmer.
  2. Using a slotted spoon, gently lower the cold eggs into the simmering water. Increase heat slightly to maintain a gentle boil.
  3. Set a timer for 12 minutes for classic hard-boiled eggs with fully set yolks.
  4. Prepare an ice bath by combining 2 cups of ice cubes and 1 liter of cold water in a large bowl.
  5. When the timer sounds, immediately transfer the eggs to the ice bath using the slotted spoon. Let them sit for 10 minutes to stop the cooking process.
  6. Gently crack the shells all over and peel the eggs under the water or a thin stream of cool running water.