How to Make Hard Boiled Eggs Recipe
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4.9
How to Make Hard Boiled Eggs Recipe
Description
How to Make Hard Boiled Eggs Recipe uses whole large eggs starting cold from the fridge, covered by cold water in a large pot. The eggs are heated to a rolling boil then maintained at a medium boil for variable time to reach different doneness levels, from soft, creamy centers to firm dry yolks. The eggs are then immediately cooled in ice water to stop cooking and allow easier peeling.
The timing controls the yolk texture, allowing customization based on preference or recipe use. Cooling and refrigerating for up to 7 days (hard-boiled) makes for convenient storage and ready use in various dishes.
This technique suits cooks who want consistent, repeatable results and are preparing eggs for salads, snacks, or meal prep.
Ingredients
- 8 egg can use 6-12 eggs), cold from the fridge, large
- 8 cups water for a 3 qt saucepan, cold
Instructions
- Place cold eggs in a large 3-quart stainless steel saucepan and cover with cold water so water is 1" above the surface of the eggs. With the lid off, bring to a rolling boil over high heat.
- Once at a boil, reduce heat to keep at a medium boil and set a timer for your desired doneness (see chart below).
- Prepare your ice water bath, and as soon as the timer is done, transfer the eggs into ice water so they are fully submerged. Once the eggs have cooled, you can refrigerate hard-boiled eggs for up to 7 days or soft-boiled eggs for up to 3 days. Peel when ready to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8eggs
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbs | 1g | |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 75mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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