Perfect hard-boiled eggs come down to a few simple tricks. Use slightly older eggs for easier peeling, let them sit out briefly before cooking, and start in cold water to prevent cracks. Add a little vinegar to help if shells break.
Boil for about 8–10 minutes depending on size, then transfer immediately to ice water to stop cooking and make peeling easier. Avoid overcooking to prevent the green ring around the yolk.
With the right timing and cooling, you’ll get smooth, easy-to-peel eggs every time.