How To Make Perfect Hard Boiled Eggs
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How To Make Perfect Hard Boiled Eggs
Description
To make perfect hard boiled eggs, place large eggs in a single layer in a pot and cover with cold water by about one inch. Cover the pot and bring the water to a full boil over high heat. Once boiling, reduce to medium heat and set a timer for 7 to 8 minutes to achieve fully cooked yolks without overcooking. Timing begins exactly when the water boils to ensure consistency.
After cooking, immediately transfer the eggs using a slotted spoon to ice water to cool quickly, which stops further cooking and helps the shell separate from the white. Alternatively, running cold water over the eggs works similarly. Once cooled, gently crack the eggs on a hard surface and roll to loosen the shells for easier peeling.
The notes provide tips to roll eggs on the counter to aid peeling, to crack peeled or unpeeled eggs under running water to ease shell removal, and to start cooking with eggs in cold water rather than placing cold eggs directly into boiling water to reduce cracking. Adding a bit of vinegar to the water can help if an egg cracks during cooking by coagulating any white that might escape.
Ingredients
- 6 egg large
- water cold
- ice
Instructions
- Place the eggs in a single layer in a large saucepan and cover them with cool water, about 1 inch above the eggs.
- Cover the pot with a lid and bring the water to a boil over high heat. Once the water is boiling, reduce the heat to medium and set a timer for 7 to 8 minutes for perfectly hard-boiled eggs. IMPORTANT: Make sure you start your timer when the water starts boiling, not when you place the eggs in the water.
- When the timer is up, use a slotted spoon to transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for a few minutes. Alternatively, run them under cold water until cool. This helps them peel more easily.
- Once cooled, remove the eggs and gently tap each on a hard surface. Roll to crack the shell, then peel.
Notes
- Roll eggs gently on the counter after boiling to loosen shells for easier peeling.
- If peeling is difficult, crack eggshell all over and peel under running water to help separate the shell.
- Always start with eggs in cold water before heating to prevent cracking.
- Add a splash of vinegar to the water if any eggs crack; it helps seal escaping whites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 62mg | 3% |
| Potassium | 60mg | 1% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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