Ingredients:

  • 12 large chicken eggs
  • 8 cups water
  • 1 tsp salt
  • 2 cups ice cubes

Instructions:

  1. Fill a medium saucepan with water until it is deep enough to cover eggs by at least one inch. Bring to a rolling boil over high heat.
  2. Using a slotted spoon, gently lower the cold eggs from the refrigerator into the boiling water.
  3. Immediately reduce the heat to a low simmer to prevent the eggs from bouncing and cracking. Set a timer for 11 to 12 minutes.
  4. While eggs simmer, prepare an ice bath by combining 2 cups of ice and cold filtered water in a large bowl.
  5. Once the timer sounds, transfer the eggs immediately into the ice bath using the slotted spoon. Let them sit for at least 10 minutes before peeling.