How To Make Hard Boiled Eggs
How to make hard boiled eggs that are easy to peel with bright yellow yolks. This simple cold start method offers flexible cook times for slightly jammy or fully set centers.
Servings: 6 eggs
Calories: 72kcal
Equipment
- pot large enough to cover eggs with 1-inch of water
- slotted spoon or tongs to transfer eggs
- mixing bowl for water bath
Ingredients
- 6 large Eggs
- Water enough to cover eggs by one inch
Instructions
- Gently place EGGS in a pot in a single layer and add enough COLD WATER to cover them by about 1 inch.
- Bring the eggs and water to a rolling boil over high heat. Once boiling, cook for 1 minute.
- Remove from heat, cover, and let the eggs sit in the hot water for 10–12 minutes to finish cooking. (10 minutes for slightly jammy centers, 12 minutes for fully set yolks).
- Immediately transfer the EGGS to an ice bath and let sit for about 10 minutes. After this, you can refrigerate them or peel and serve.
- To peel, tap each EGG on the counter, loosen the shell with your fingers, then peel and rinse under cold WATER to remove any shell pieces.
- Refrigerate hard boiled EGGS, peeled or unpeeled, in an airtight container for up to 5 days.
Video
Notes
Choose your cook time – Decide how you want to use your eggs before you start the water bath timer. With the cold start method, a 12-minute hard boiled egg has a fully set yolk that’s ideal for deviled eggs, egg salad, and slicing. A 10-minute hard boiled egg can have a softer, slightly jammy center that works well for snacking or salads.
Egg size – This method is based on large eggs. If using smaller eggs, adjust the covered rest time by about 1 minute.
Starting temperature – Eggs can go straight from the fridge into the pot. No need to bring them to room temperature.
Batch size – To cook more eggs, use a large enough pot that allows them to stay in a single layer and be covered by one inch of water. Avoid stacking.
Peeling tip – Gently tap the egg on a hard surface to make a mosaic of cracks on the egg shell for easy peeling. Also, dunk the eggs and your fingers into the bowl of water as often as needed to rinse away shell pieces during peeling.
Make ahead – Hard boiled eggs can be stored in the fridge for up to 5 days, making them great for meal prep or quick snacks.
Nutrition
Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg