Hard-Boiled Eggs Recipe
A straightforward and reliable method for achieving perfectly cooked hard boiled eggs every time. Ideal for breakfast, meal prep, or a protein-packed snack.
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Ingredients
- Large eggs 4 or more
- Cold water
- Ice cubes for the ice bath
Instructions
- Arrange the eggs in a single, even layer at the bottom of a saucepan. Pour in cold water, ensuring it covers the eggs by 1 to 2 inches.
- Place the pan over high heat and bring the water to a vigorous, rolling boil.
- Once boiling, cover with a lid, allow to boil for an additional 30 seconds, then promptly remove from heat and let the eggs rest, covered, for 12 minutes.
- While the eggs sit, prepare an ice water bath in a large bowl.
- When the resting time is nearly complete, use a slotted spoon to carefully transfer the eggs into the prepared ice bath. Allow them to chill for a minimum of 5 minutes.
- Gently crack the shells and begin peeling. If shells are stubborn, return the eggs to the ice bath and try again after another 5 minutes.
- Cooking times can vary slightly based on egg size, altitude, and desired firmness. For larger batches, consider testing one egg for doneness before removing the rest.
Notes
To facilitate easy peeling, ensure the eggs are fully cooled before removing the shells. If needed, re-submerge cracked eggs in the ice bath to let water seep under the shell.
For storage, keep unpeeled eggs refrigerated in their shells for up to one week. For peeled eggs, store in water or wrap with damp paper towels and consume within five days.
For storage, keep unpeeled eggs refrigerated in their shells for up to one week. For peeled eggs, store in water or wrap with damp paper towels and consume within five days.