How to Make Hard Boiled Eggs
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5
How to Make Hard Boiled Eggs
Description
Starting with cold water just covering the eggs ensures even cooking and reduces cracking. Bringing the water to a rapid boil, then covering and removing the pan from heat, uses residual heat to cook the eggs gently. Timing the covered period between 4 and 10 minutes controls yolk consistency from runny to fully firm.
Cooling the eggs promptly in an ice bath halts cooking, preventing overcooked yolks and making peeling easier. Tapping and peeling under running cold water helps remove shells cleanly without damaging the egg white.
This method produces consistent results and can be adapted depending on the desired yolk texture, making it practical for a variety of uses from soft boiled to hard boiled preparations.
Ingredients
- 12 egg
Instructions
- Gently place your eggs in a pot and cover them with cold water by 1 inch making sure they are not crowded.
- Bring water to a rapid boil over medium-high heat, then cover and remove the pan from the heat and set aside for 4 to 10 minutes. Do not lift the lid!
- Fill a large bowl or your sink with cold water and ice to create an ice bath.
- When the eggs reach your desired cooking time, gently remove the eggs from the pan using a tongs and place in the ice water to cool. Let them rest in cold water for at least 10 minutes.
- Remove from water and peel. To peel gently tap the eggs against a hard surface and peel off the shell. Rinse egg under cold water to make sure all egg shells are removed. Gently pat dry.
Notes
- Adjust cooking time between 4 and 10 minutes to customize yolk doneness.
- Use the ice bath to stop cooking and ease peeling.
- Peel by tapping gently and rinsing under cold water to remove all shell bits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 62mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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