Place the Eggs: Arrange eggs in a single layer in a saucepan.
Add Water: Fill with cold water until eggs are covered by about 1 inch.
Bring to a Boil: Cover and heat over medium-high until water reaches a boil.
Turn Off Heat: Once boiling, remove from heat and let eggs sit, covered, for 15 minutes.
Cool the Eggs: Drain and run cold water over eggs until fully cooled.
Peel and Serve: Gently crack, peel, and enjoy.
Why This Method Works
Starting with cold water prevents cracking
Resting time ensures perfectly cooked yolks
Cooling stops overcooking and helps peeling
Tips for Best Results
Use slightly older eggs for easier peeling
Avoid overcrowding—keep eggs in one layer
Let eggs rest fully before cooling
Tap and roll eggs gently before peeling
Variations
Soft-Boiled: Reduce resting time for a runny center
Jammy Eggs: Slightly creamy yolk, perfect for toast
Spiced Eggs: Add paprika, pepper, or chili flakes
Masala Style: Sprinkle salt, pepper, and chaat masala
Pickled Eggs: Soak in vinegar brine for extra flavor
Nutrition (Per Egg)
Calories: ~70
Protein: ~6g
Fat: ~5g
Carbohydrates: ~1g
