Hard Boiled Eggs
How to cook perfect hard boiled eggs with creamy yellow yolks and soft, tender whites. These hard boiled eggs are perfect for making egg salad, deviled eggs and more!
Servings: 6 eggs
You will need a pot or saucepan that has a lid. Fill the pot with an inch or two of cold water. Add the eggs to the pot. Then add more cold water to the pot until the water is ¾ to 1 inch above the eggs.
Put the pot on the stove over high heat and bring to a rolling boil. As soon as the water comes to a rolling boil, immediately remove the pot from the heat and cover the pot.
Let the eggs sit in the hot water, without taking the lid off, for 8 to 12 minutes, depending on how cooked you want your eggs. (For soft boiled eggs, cook for 4 to 6 minutes.)
Immediately transfer the cooked eggs to a boil of ice water. Let the eggs sit in the ice bath for 5 minutes and then peel (this is the point at which they are usually easiest to peel).
Eggs can be eaten immediately or stored in the refrigerator in an airtight container for up to one week.
- You can cook fewer or more than 6 eggs, just be careful to not overcrowd the pot. You want the eggs to fit in a single layer, with a bit of room to move.
- Eggs usually peel easiest when you crack them all over and then peel under cold running water. Older eggs will peel easier than fresh eggs.
Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Nutrition information is only an estimate.
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