A batch of hardboiled eggs for the week — protein-ready for bowls, salads, or a quick snack. Below makes 12 eggs; scale the count up or down (just use a pan wide enough to keep them in a single layer). Peeled eggs keep about a week refrigerated.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 12 |
| Water | To Cover |
| Ice | For Ice Bath |
Instructions
- Place the eggs in a single layer in a wide pan; cover with water ~1 inch above the eggs.
- Bring to a boil, then cook 9–10 minutes for a creamier yolk.
- Transfer to an ice bath for 10–15 minutes.
- Peel: tap and roll to crack all over, start at the fat (air-pocket) end, and peel under running water.
- Store peeled in the fridge; keeps about 1 week.
12+ min tends to make yolks chalky/dry. For meal-prep, pull at 9–10 min, or take the pan off the heat at the boil and let sit covered ~10 min.