Hard Boiled Eggs
Learn how to make perfect hard boiled eggs in boiling water with this easy, foolproof method. Get the best cooking times, simple peeling tips, and consistently delicious results every time.
Equipment
- 1 small pot or saucepan with lid
- 1 Slotted spoon
- 1 Timer
Ingredients
- 6 large or extra large eggs
- 3 cups water or enough to cover eggs
- 3 cups cold water (for cooling)
Instructions
- Add about 3 cups of water to a small saucepan with a lid. Place the pot on the stovetop and bring the water to a boil over high heat.
- Once the water is boiling, carefully remove the lid and gently add the eggs one at a time using a spoon. Lower each egg slowly into the water to prevent it from cracking.
- Replace the lid and reduce the heat to medium-high. Set a timer according to your desired yolk doneness using the Egg Boiling Time Chart (10 minutes for the method shown).
- When the timer goes off, remove the pot from the heat. Carefully remove the lid and drain the hot water from the pot.
- Fill the pot with cold running water until the eggs are completely covered. Allow the eggs to cool for about 5 minutes, replacing the water if needed until the eggs are cool to the touch. For faster cooling, add a handful of ice cubes to the water (optional).
- Once cooled, remove the eggs one at a time from the water and gently peel the shells. Return the peeled eggs to the water as you finish peeling each one to help remove any remaining shell pieces.
- Once all eggs are peeled, remove them from the water and pat dry. Serve whole, slice in half, or use in your favorite recipes such as egg salad sandwiches, potato salad, salads, or snacks.
Nutrition information is estimated and does not adhere to U.S. FDA NLEA guidelines.
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