5 from 18 votes
How to hard boil eggs in a Crock Pot
This method cooks large eggs in a Crock Pot covered with water on high or low heat, producing hard boiled eggs without stovetop boiling. After cooking, the eggs are shocked in an ice bath to stop cooking and facilitate peeling.
Prep Time
5 mins
Cook Time
2 hrs
Additional Time:
10 mins
Total Time
2 hrs 15 mins
Servings:
12
eggs
Calories:
72 kcal
Course:
Others
Cuisine:
American
Ingredients
- 12 egg large
- water
- ice
Instructions
- Place eggs in a single layer in a Crock Pot.
- Add cool water covering the eggs.
- Turn on high and cook for 2 1/2 hours or 4 1/2 hours on low heat.
- When the eggs are cooked, fill a large bowl with ice and water.
- With tongs or a slotted spoon place each egg in the prepared ice bath. Let sit for 10 minutes.
- Gently dry eggs and place in the refrigerator or peel and enjoy right away.
Cup of Yum
Notes
- The number of eggs cooked at once depends on the size of the Crock Pot; a 7-quart model fits about 12 large eggs in a single layer.
Nutrition Information
Serving
1g
Calories
72kcal
(4%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
186mg
(62%)
Sodium
72mg
(3%)
Nutrition Facts
Serving: 12 eggs
Amount Per Serving
Calories 72
% Daily Value*
| Serving | 1g | |
| Calories | 72kcal | 4% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 186mg | 62% |
| Sodium | 72mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.