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Perfect hard-boiled eggs start with farm-fresh organic eggs, simmered in shell for 12 minutes, then carefully transferred to an ice bath, for easier peeling. | peteandgerrys.com
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Perfect Hard-Boiled Eggs

  • Protein-Packed
  • Snacks and Apps
  • Low Carb
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Prep Time 20 minutes
Cook Time
Serving Yield 6-12 hard-boiled eggs

The hard-boiled egg is truly a powerhouse of possibility: use it as a salad topper, make a batch for egg salad sandwiches, or simply sprinkle with salt and pepper for a healthy on-the-go snack. To guarantee perfect, easy to peel hard-boiled eggs every time, this is the only recipe you'll ever need. No bells and whistles required.

By: Family Farm Team

Ingredients

  • 6-12 large Pete and Gerry's Organic Eggs
  • Medium pot (for 6 eggs) or large pot (for 12 eggs)
  • Large bowl (for ice bath)
  • Slotted spoon, optional

Directions

Step 1

Fill a medium or large pot with enough water to cover eggs by at least 2 inches, but do not add eggs yet. Bring water to a rolling boil.

Step 2

Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath.

Step 3

When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling.

Farm Team Tips:

Use cold eggs straight from the fridge, and opt for eggs that are closer to their expiration date, if you have them. In general, the older the egg, the easier it is to peel.

Use a pot big enough for the eggs to remain in a single layer whenever possible.

Leave eggs in the ice bath for at least 10 minutes to allow for more thorough cooling and easy peeling. You can place them under running cold water instead, but without the cold shock from the ice bath, you may find them harder to peel—especially if the eggs are farm fresh like ours.

This recipe was developed for large eggs, so you may need to adjust the cook time a minute or two if using eggs of a different size.

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Perfect Hard-Boiled Eggs

Prep Time 20 minutes
Cook Time
Serving Yield 6-12 hard-boiled eggs

The hard-boiled egg is truly a powerhouse of possibility: use it as a salad topper, make a batch for egg salad sandwiches, or simply sprinkle with salt and pepper for a healthy on-the-go snack. To guarantee perfect, easy to peel hard-boiled eggs every time, this is the only recipe you'll ever need. No bells and whistles required.

By: Family Farm Team

Ingredients

  • 6-12 large Pete and Gerry's Organic Eggs
  • Medium pot (for 6 eggs) or large pot (for 12 eggs)
  • Large bowl (for ice bath)
  • Slotted spoon, optional

Directions

Step 1

Fill a medium or large pot with enough water to cover eggs by at least 2 inches, but do not add eggs yet. Bring water to a rolling boil.

Step 2

Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath.

Step 3

When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling.

Farm Team Tips:

Use cold eggs straight from the fridge, and opt for eggs that are closer to their expiration date, if you have them. In general, the older the egg, the easier it is to peel.

Use a pot big enough for the eggs to remain in a single layer whenever possible.

Leave eggs in the ice bath for at least 10 minutes to allow for more thorough cooling and easy peeling. You can place them under running cold water instead, but without the cold shock from the ice bath, you may find them harder to peel—especially if the eggs are farm fresh like ours.

This recipe was developed for large eggs, so you may need to adjust the cook time a minute or two if using eggs of a different size.