Hard-Boiled Eggs Recipe

Hard-boiled eggs are a versatile and nutritious staple. Whether you’re meal-prepping for the week, creating an egg salad, or just enjoying them with a sprinkle of salt and pepper, mastering the technique for perfectly cooked eggs is essential. This recipe ensures firm yolks, tender whites, and eggs that peel easily.

Equipment:

• Medium or large saucepan
• Slotted spoon
• Bowl
• Ice or cold water

Ingredients:

• 6 large eggs (adjust as needed)
• Water (enough to cover the eggs)
• Ice (for the ice bath)

Instructions:

1. Prepare the Eggs:
   • Place the eggs in a single layer at the bottom of a saucepan. Avoid overcrowding to prevent cracking during cooking.
2. Add Water:
   • Fill the saucepan with enough cold water to cover the eggs by about 1 inch.
3. Bring to a Boil:
   • Place the pan on the stove over medium-high heat. Bring the water to a rolling boil.
4. Cook the Eggs:
   • Once the water reaches a boil, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water:
     • Soft-boiled: 6–7 minutes
     • Medium-boiled: 8–9 minutes
     • Hard-boiled: 10–12 minutes
5. Cool the Eggs:
   • Using a slotted spoon, transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
6. Peel the Eggs:
   • Gently tap the eggs on a hard surface to crack the shell, then roll them under your palm to loosen. Peel under running water for best results.

Tips:

• Older eggs peel more easily than fresh ones. If possible, use eggs that are 1–2 weeks old.
• For perfectly centered yolks, gently swirl the eggs in the pot during the first minute of boiling.
• Store unpeeled hard-boiled eggs in the refrigerator for up to a week.

Making hard-boiled eggs doesn’t have to be a guessing game. With this straightforward method, you’ll get perfectly cooked eggs every time. They’re great as a snack, a salad topping, or even as the star of a dish like deviled eggs. Enjoy!

Hard-Boiled Eggs Recipe

Learn how to make perfect hard-boiled eggs every time with this simple method. Whether you need them for salads, snacks, or deviled eggs, this foolproof recipe guarantees easy peeling and ideal texture.

Print Recipe Pin Recipe

Equipment

• Medium or large saucepan
• Slotted spoon
• Bowl
• Ice or cold water

Ingredients

  

• 6 large eggs adjust as needed
• Water enough to cover the eggs
• Ice for the ice bath

Instructions

 

• Prepare the Eggs:
• Place the eggs in a single layer at the bottom of a saucepan. Avoid overcrowding to prevent cracking during cooking.
• Add Water:
• Fill the saucepan with enough cold water to cover the eggs by about 1 inch.
• Bring to a Boil:
• Place the pan on the stove over medium-high heat. Bring the water to a rolling boil.
• Cook the Eggs:
• Once the water reaches a boil, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water:
• Soft-boiled: 6–7 minutes
• Medium-boiled: 8–9 minutes
• Hard-boiled: 10–12 minutes
• Cool the Eggs:
• Using a slotted spoon, transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
• Peel the Eggs:
• Gently tap the eggs on a hard surface to crack the shell, then roll them under your palm to loosen. Peel under running water for best results.