Description
A calm, foolproof method for perfectly cooked, easy-to-peel hard-boiled eggs with tender whites and creamy yolks every time.
Ingredients
6–12 large eggs
Cold water (enough to cover eggs by 1 inch)
Ice cubes
1 teaspoon salt (optional)
Instructions
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Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch.
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Bring to a rolling boil over medium-high heat.
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Once boiling, cook for 30 seconds.
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Turn off the heat, cover the pot, and let sit for 10–12 minutes (11 minutes for balanced firmness).
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Meanwhile, prepare a bowl filled with ice and cold water.
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Transfer eggs immediately to the ice bath and cool for 5–10 minutes.
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Tap, roll gently, and peel starting from the wide end.
Notes
Use slightly older eggs (7–10 days old) for easier peeling.
Store unpeeled eggs in the refrigerator up to 7 days in an airtight container.
Peeled eggs should be consumed within 3–4 days and kept covered with a damp paper towel to prevent drying.
Freezing whole hard-boiled eggs is not recommended due to texture changes.
Avoid vigorous boiling to prevent cracking and cratered egg whites.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6 servings (6 eggs)
- Calories: 78 per egg
- Sugar: 0g
- Fat: 7g