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Stovetop Hard Boil Eggs Recipe
Master the art of hard-boiled eggs with this classic stovetop method! No more guesswork, just perfectly cooked eggs every time.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6
Calories: 126 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 12 eggs
Instructions
- Set eggs in the bottom of a large saucepan or pot. Do not crowd.
- Cover eggs with cold water, at least 1 inch above the eggs.
- Bring the water to a hard boil over high heat. Cover with a lid and remove from the heat.
- Set a timer for the desired length of time. 6 to 14 minutes. (See notes)
- When the eggs have cooked for the desired time, remove them from the hot water and place them in an ice bath for 5-10 minutes to stop the cooking process.
- Peel and serve immediately or store in the refrigerator for up to 1 week.
Cup of Yum
Notes
- Cook Times
- Cook Times
- Soft boiled:
- 6 minutes
- Medium-soft boiled:
- 8 minutes
- Medium boiled:
- 10 minutes
- Hard boiled:
- 12 minutes
- Notes
- Notes
- Try to choose eggs that are a week to two weeks old. Fresh eggs can be harder to peel.
- Set a timer. Timing is the key to perfectly cooked eggs. Don't rely on your intuition or memory—set a timer and stick to the recommended cooking times for best results.
- Don't overcrowd the pot. Make sure your eggs have plenty of room to move around.
- Chill the eggs in an ice bath. Once your eggs are done cooking, don't just let them sit in the hot water. Transfer them to an ice bath immediately to stop the cooking process and prevent overcooking.
- Soft boiled: 6 minutes
- Medium-soft boiled: 8 minutes
- Medium boiled: 10 minutes
- Hard boiled: 12 minutes
- Try to choose eggs that are a week to two weeks old. Fresh eggs can be harder to peel.
- Set a timer. Timing is the key to perfectly cooked eggs. Don't rely on your intuition or memory—set a timer and stick to the recommended cooking times for best results.
- Don't overcrowd the pot. Make sure your eggs have plenty of room to move around.
- Chill the eggs in an ice bath. Once your eggs are done cooking, don't just let them sit in the hot water. Transfer them to an ice bath immediately to stop the cooking process and prevent overcooking.
Nutrition Information
Calories
126kcal
(6%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
327mg
(109%)
Sodium
125mg
(5%)
Potassium
121mg
(3%)
Sugar
0.3g
(1%)
Vitamin A
475IU
(10%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 126
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 125mg | 5% |
| Potassium | 121mg | 3% |
| Sugar | 0.3g | 1% |
| Vitamin A | 475IU | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.