Perfect Hard Boiled Eggs
Make perfect Hard Boiled Eggs every time with this easy method! With a creamy center and easy-to-peel shells, you can enjoy these as a quick breakfast or a protein-packed snack.
Servings: 12
Ingredients
- 12 large eggs
- water
- 2 to 3 lemon slices, optional
- ice cubes
Instructions
- Place cold eggs on the bottom of a large saucepan or pot in one single layer.
- Add water so that the eggs are covered by about an inch of water.
- Add in the lemon slices, set the pot over high heat, and bring to a boil.
- Turn off the heat. Cover the pot with a lid, remove it from the burner, and let it stand for 6 to 12 minutes. Time will depend on how well you like them cooked. See notes below.
- In the meantime, fill a large bowl with ice and add cold water to it.
- When time is up, remove the eggs from the pot and transfer them to the ice water. Let stand for 8 to 10 minutes or until cooled.
- Peel under running water before serving.
Notes
Cooking Times
- Runny yolk: 6 min
- Soft-boiled yolk: 8-9 min
- Hard-boiled yolk: 10-12 min
- Use older eggs because they peel more easily than fresh ones.
- Don't Overcrowd the pan, and keep the eggs in a single layer.
- This recipe was tested with large eggs. You may need to add up to 1 minute for larger ones.
- Cool the eggs immediately after cooking. Stop cooking by cooling eggs in ice water, which also firms the whites.
- Tip From a Reader: "After the eggs are cooked, pour off the hot water, and shake the pan like crazy in all directions, which will crack the shells. Cover with cold water and pick up the eggs, and the shells just slide off. No fuss and all done." Tried by yours truly (with added ice cubes), and it's true! Thanks, Jean!
Nutrition
Calories: 68kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg
