4.9 from 171 votes
How to Make Hard Boiled Eggs Recipe
This method for making hard-boiled eggs (or soft boiled eggs) will get you perfect results every time and it's really easy!
Cook Time
mins
Total Time
10 mins
Servings: 8 eggs
Calories: 63 kcal
Course:
Side Dish , Breakfast , Appetizer
Cuisine:
American
Ingredients
- 8 large eggs (can use 6-12 eggs), cold from the fridge
- 8 cups cold water (for a 3 qt saucepan)
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.
Cup of Yum
Notes
- Hard Boiled Eggs Timing Chart:
- Boil 2 min: soft boiled with a liquid center
- Boil 3 min: soft-boiled with a creamy center
- Boil 4-5 min: medium-boiled with a moist, soft center
- Boil 6-7 min: hard-boiled eggs with a soft center
- Boil 8-9 min: hard-boiled eggs with firm dry center
Nutrition Information
Calories
63kcal
(3%)
Carbs
1g
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
75mg
(3%)
Potassium
61mg
(2%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8eggs
Amount Per Serving
Calories 63
% 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.