Classic Hard-Boiled Eggs
Classic Hard-Boiled Eggs
Ingredients
- 8 large eggs
- as needed cold water, to cover eggs by 1 inch
- as needed ice, for an ice bath
Instructions
- 1
Carefully place the eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by at least 1 inch.
⏱️ 1 min
- 2
Place the saucepan over high heat and bring the water to a rolling boil. Once boiling, immediately remove the saucepan from the heat.
⏱️ 5 min
- 3
Cover the saucepan with a lid and let the eggs stand in the hot water for 12 minutes for firm, fully cooked yolks. For slightly softer yolks, reduce the standing time to 9-10 minutes.
⏱️ 12 min
- 4
While the eggs are standing, prepare an ice bath by filling a large bowl with ice and cold water.
⏱️ 1 min
- 5
After the standing time, use a slotted spoon to carefully transfer the eggs from the hot water directly into the ice bath. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 6
Once cooled, gently tap the eggs on a hard surface to crack the shells all around. Peel the eggs under cool running water or in the ice bath, which helps to loosen the shell.
⏱️ 3 min
- 7
Serve immediately, or store peeled eggs in an airtight container in the refrigerator for up to 7 days.
Kitchen Tools
Nutrition Facts (per serving)
Classic Hard-Boiled Eggs
Ingredients
- 8 large eggs
- as needed cold water, to cover eggs by 1 inch
- as needed ice, for an ice bath
Instructions
- 1
Carefully place the eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by at least 1 inch.
⏱️ 1 min - 2
Place the saucepan over high heat and bring the water to a rolling boil. Once boiling, immediately remove the saucepan from the heat.
⏱️ 5 min - 3
Cover the saucepan with a lid and let the eggs stand in the hot water for 12 minutes for firm, fully cooked yolks. For slightly softer yolks, reduce the standing time to 9-10 minutes.
⏱️ 12 min - 4
While the eggs are standing, prepare an ice bath by filling a large bowl with ice and cold water.
⏱️ 1 min - 5
After the standing time, use a slotted spoon to carefully transfer the eggs from the hot water directly into the ice bath. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min - 6
Once cooled, gently tap the eggs on a hard surface to crack the shells all around. Peel the eggs under cool running water or in the ice bath, which helps to loosen the shell.
⏱️ 3 min - 7
Serve immediately, or store peeled eggs in an airtight container in the refrigerator for up to 7 days.