Ingredients

• 1 dozen eggs
• Water
• Salt (optional)
• Optional: spices for storage

Instructions

1. Fill large pot with water (enough to cover eggs by 1 inch)
2. Bring water to rolling boil
3. Carefully add eggs one at a time to boiling water
4. Once all eggs are in, maintain boil
5. Cook for exactly 13 minutes for hard boiled
6. Transfer eggs to ice bath immediately
7. Let cool completely (about 10 minutes)
8. Gently crack and roll eggs under cool running water
9. Peel carefully
10. Store in airtight container in refrigerator
11. Keeps for up to 5 days

Tips for Success

• Large batch is more efficient than small batches
• Ice bath is essential for perfect cooked eggs
• Slightly older eggs peel easier than very fresh
• Don't skip the ice bath - still cooking from residual heat
• Can store peeled or unpeeled
• Great for quick protein snacks