Choosing a pot that’s too small or too large can cause uneven cooking and more risk of cracking.
✅ DO: Use a pot where the eggs can sit in a single layer with enough room to move around gently during cooking.
Mistake 4: Overcooking the Eggs
Overcooked eggs are dry, crumbly, and often have an unappealing gray-green ring around the yolk. The whites can also become rubbery.
✅ DO:
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Place the eggs in a saucepan and cover them with cold water.
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Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs sit:
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10 minutes for firm yet creamy yolks
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12–15 minutes for very firm yolks
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Mistake 5: Skipping the Ice Bath
Eggs keep cooking even after being removed from hot water due to residual heat (carryover cooking). If you skip cooling them down, you risk overcooking.
✅ DO:
Transfer the eggs immediately into an ice bath (a bowl of ice water). This rapidly cools them, stops the cooking process, and helps separate the membrane from the shell — making them much easier to peel.
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