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hard boiled egg halves

Perfect Hard-Boiled Eggs

Tami McBride
Get perfect hard-boiled eggs with a soft white and a creamy crumbly yolk. Eat with salt and pepper or chop for a salad.
4.67 from 9 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes
Course Cooking Tips
Cuisine Eggs
Servings 6 eggs
Calories 72 kcal

Ingredients
  

  • 1 to 6 eggs
  • 2 quarts water
  • Ice water for cooling

Instructions
 

  • BRING the eggs to room temperature. Set the eggs on the counter for 30 to 60 minutes, depending on how warm the kitchen it. To speed up the process, place the eggs in a bowl of warm water for 5 to 10 minutes.
  • BOIL 2 quarts of water on the stove top in a 4-quart pan with a lid. If cooking more than 6 eggs, use more water and a larger pan. There should be enough water that the eggs are completely covered when you add them to the pan.
  • COOK OVER HEAT. When the water starts boiling, add the eggs to the pan. Use a slotted spoon, taking care not to crack the shells when lowering them into the water. Keep the lid on the pan to keep the water boiling. Cook the eggs over heat for one minute.
  • REMOVE THE PAN FROM HEAT. Take the pan off the burner. Leave the lid on and continue to cook the eggs off the heat for 9 to 11 minutes, depending on how well done you like your yolks.
  • COOL IN ICE BATH. Fill a bowl with ice water. Remove the eggs from the pan with a slotted spoon and place them in the ice water. Cool for 5 to 10 minutes.
  • CRACK THE CHUBBY BOTTOM. Gently, but firmly tap the chubby bottom of the egg on the kitchen counter. Peel the shell off the egg. Sometimes it helps to gently roll the egg in the palms of your hand to loosen the shell.
  • EAT RIGHT AWAY seasoned with salt and pepper. Or cool in the refrigerator for 30 minutes before using in a recipe. (See Note #1.)

Notes

  1. If you will not be eating the egg for more than a day, do not peel the eggs. Instead, store the unpeeled eggs for up to 1 week. Crack and peel before using. Unpeeled hard-boiled eggs stored in the refrigerator are sometimes harder to peel than freshly cooked and cooled eggs.
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Nutrition

Serving: 1eggCalories: 72kcalProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 186mgSodium: 85mg
Keyword hard boiled eggs, how to hard boil eggs
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