2. Heat Gently
Set the pan over medium heat. Once the water reaches a gentle boil, turn off the heat and cover the pan with a lid.
3. Let Them Sit
Let the eggs sit in the hot water for 9 to 12 minutes, depending on the size of the eggs and your preferred yolk texture:
- 9 minutes for slightly soft yolks
- 12 minutes for fully firm yolks
4. Cool Quickly
Prepare a bowl of ice water while the eggs are resting. As soon as the timer goes off, transfer the eggs to the cold water. This stops the cooking process immediately, prevents overcooking, and makes peeling much easier.
5. Peel Under Running Water
After 5 minutes in the ice bath, peel the eggs under cold running water to help the shells come off more easily.
Bonus Tips for Better Results
- Use eggs that are 5–7 days old: Slightly older eggs peel more easily than very fresh ones.
- Add a pinch of salt or a splash of vinegar to the boiling water: This can help prevent cracking if any shells are weak.
- Store properly: Keep unpeeled hard-boiled eggs in the fridge for up to a week. If peeled, try to eat them within 2–3 days.
The Key Takeaway
The secret to avoiding green rings in hard-boiled eggs is simple: don’t overcook them, and cool them quickly. With just a little attention to timing and temperature, you’ll get eggs that look as good as they taste—no culinary school required.