How To Boil an Egg (Hard-Boil)

One of the most frequent questions I receive from friends and family is "How do I boil an egg?" It's a simple thing to do, but easy to mess up. Boil it too long and then the less than desirable gray lining along the yoke appears, boil it too short and then you get a soft boiled egg (which, when wanting a hard-boiled egg, can be problematic). So, to answer the age-old question on how to {hard-boil} an egg, follow my instructions below!

How to Hard-Boil an Egg
Time: 20 Minutes / Count: 12 Eggs

Ingredients:

• 12 Extra-Large Eggs (a few days old is best, it's harder to take the shell off of very fresh eggs)
• Water
• Ice

Directions:

Line the eggs in a single layer on the bottom of pot (make sure pot has lid).

Fill the pot up with water, 1 inch above the eggs. 

Place the pot on a burner over high heat. When it comes to a boil, take off heat and cover with lid. 

Let sit, with lid on, for 15 minutes. 

Once 15 minutes are up, transfer eggs into an ice bath to stop the cooking. Let cool completely for at least 5 minutes.

Once cooled, lightly tap the shell and peel (some people prefer to tap all around and roll it to take off the shell, but I find that sometimes it ruins the eggs by splitting in half). 

Then you're done!