HOW TO BOIL EGGS SO THEY PEEL EASILY

Ingredients

• 12 pieces Eggs (room‑temperature, preferably 3‑5 days old; unwashed if from backyard chickens)
• 4 quarts Water (enough to cover eggs by 1‑2 inches)
• 2 cups Ice Cubes (optional; for ice‑bath cooling)

Instructions

1. Gather and Sort Eggs

   Select 12 eggs. Keep older, room‑temperature eggs separate from any freshly‑collected eggs or refrigerated eggs you plan to test.

   Time: PT5M

2. Prepare Boiling Water

   Place the large pot on the stove, add 4 quarts of water, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

3. Lower Eggs Gently

   Using a slotted spoon, lower the eggs one at a time into the boiling water, ensuring they don’t crack.

   Time: PT1M

   Temperature: 100°C

4. Boil Eggs

   Set a timer for exactly 11 minutes and maintain a gentle boil.

   Time: PT11M

   Temperature: 100°C

5. Ice‑Bath Cool Down (Optional but Recommended for Refrigerated Eggs)

   When the timer sounds, use the slotted spoon to transfer the eggs to a bowl filled with ice water. Let sit for about 2 minutes to stop cooking.

   Time: PT2M

   Temperature: 0°C

6. Peel Eggs

   Tap each egg gently on the counter, roll to crack the shell, and peel under running water. Peel while the egg is still warm for the easiest removal; if cooled, peel after they reach room temperature.

   Time: PT5M

Nutrition Facts

Calories

78

Protein

6 g

Carbohydrates

0.6 g

Fat

5 g

Fiber

0 g