Description
This recipe for Perfect Hard Boiled Eggs guides you through an easy, foolproof method to achieve eggs with firm whites and fully set yolks without any greenish discoloration. Using a simple stovetop technique followed by an ice bath, these hard boiled eggs are perfect for snacking, salads, or meal prep.
Ingredients
Scale
Ingredients
- 6 large eggs
- Water (enough to cover eggs by at least ½ inch)
Instructions
- Arrange Eggs: Place a single layer of 6 large eggs in a saucepan to avoid cracking during cooking.
- Add Water: Fill the saucepan with cool water, covering the eggs by at least ½ inch.
- Bring to Boil: Heat the water over high heat until it reaches a rolling boil.
- Remove and Cover: Once boiling, cover the saucepan and remove it from the heat to let the eggs cook gently in the residual heat.
- Let Eggs Stand: Let the covered eggs stand for 15-17 minutes to reach the perfect hard-cooked texture.
- Prepare Ice Bath: While eggs are standing, prepare a bowl of ice water to immediately stop the cooking process.
- Cool Eggs: Transfer the eggs to the ice water bath and let them cool for at least 5 minutes.
- Peel Eggs: To peel, gently roll each egg on the counter to crack the shell, then peel under cold running water for easier removal.
Notes
- Use older eggs for easier peeling as fresh eggs tend to be harder to peel.
- Adjust standing time slightly for smaller or extra-large eggs: 14-15 minutes for medium, 18 minutes for extra-large.
- Do not boil eggs too long to avoid green yolk rings and rubbery whites.
- Peeling under running water helps wash away shell fragments and makes peeling cleaner.
- Prep Time: 2 minutes
- Cook Time: 0 minutes (eggs cook in residual heat after boiling water is removed)
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: American
Keywords: hard boiled eggs, easy boiled eggs, how to boil eggs, stovetop eggs, perfect hard eggs, egg peeling tips
