Ingredients
Eggs
- 12 large eggs
Water and Ice Bath
- Water (enough to cover eggs by 1 inch)
- Ice cubes (for ice bath)
Optional
- 2 to 3 lemon slices (to reduce egg odor and aid peeling)
Instructions
- Arrange Eggs: Place cold eggs on the bottom of a large saucepan or pot in a single layer to ensure even cooking.
- Add Water: Pour in enough cold water to cover the eggs by about one inch.
- Add Lemon Slices and Boil: Optionally add lemon slices to the water, set the pot over high heat, and bring it to a rolling boil.
- Turn Off Heat and Steep: Once boiling, turn off the heat, cover the pot with a lid, remove from heat, and let the eggs stand for 6 to 12 minutes depending on desired doneness (6 minutes for slightly softer yolks; 12 minutes for fully firm yolks).
- Prepare Ice Bath: While eggs steep, fill a large bowl with ice and cold water to create an ice bath.
- Cool Eggs: After steeping, remove eggs from hot water and transfer immediately to the ice bath to stop cooking and make peeling easier. Let stand for 8 to 10 minutes or until completely cooled.
- Peel and Serve: Peel the eggs under running water to help remove shells easily, then serve or store as desired.
Notes
- The standing time after boiling dictates how cooked the yolks become—adjust between 6 to 12 minutes for preference.
- Lemon slices help reduce sulfur smell and can make peeling easier, but are optional.
- Peeling under running water helps remove stubborn shells.
- Use eggs that are a few days old for easier peeling compared to very fresh eggs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (boiling) plus 6-12 minutes standing
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Universal
- Diet: Halal
