- Don’t Overcook
Boil for only 9–12 minutes, depending on size
Use a timer — don’t guess - Cool Quickly
Immediately transfer boiled eggs to a bowl of ice water for at least 5 minutes
Stops the cooking process and minimizes the iron-sulfur reaction - Use Medium Heat
Bring water to a gentle boil, then reduce to a simmer after adding eggs
Avoid rolling boils — they make eggs bounce and crack - Start with Room-Temperature Eggs
Cold eggs from the fridge are more likely to crack when dropped into hot water
Let them sit
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