Ingredients:

  • 12 large eggs
  • 2 quarts water
  • 4 cups ice cubes
  • 4 cups cold water

Instructions:

  1. Fill your stockpot with 2 quarts of water. Bring it to a rolling boil over high heat, then turn it down to a simmer. Note: A violent boil can crack shells on impact.
  2. Using a slotted spoon, gently lower the eggs into the simmering water.
  3. Increase heat to medium high to maintain a gentle boil and start your timer immediately.
  4. Cook for 11-12 minutes until the whites are fully set and opaque.
  5. While the eggs cook, mix 4 cups of ice cubes and 4 cups of cold water in a large bowl.
  6. Transfer the eggs immediately from the pot to the ice bath.
  7. Let the eggs chill for at least 10 minutes until the shell feels cold to the touch.
  8. Tap the wider bottom end of the egg on a hard surface.
  9. Roll the egg under your palm to create a web of cracks.
  10. Peel starting from the air pocket at the bottom, sliding your finger under the membrane.