Description
This method for making hard-boiled eggs (or soft boiled eggs) will get you perfect results every time and it’s really easy!
Ingredients
Scale
- 8 large eggs, cold from the fridge
- 8 cups cold water
Instructions
- Boil: 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.
- Simmer: Once at a boil, reduce heat to keep at a medium boil and set a timer for your desired doneness (see chart below).
- Cool: 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.
Notes
Hard Boiled Eggs Timing Chart: 2 min (soft boiled, liquid center), 3 min (soft-boiled, creamy center), 4-5 min (medium-boiled, moist soft center), 6-7 min (hard-boiled, soft center), 8-9 min (hard-boiled, firm dry center).
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Breakfast, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 63 kcal
- Sugar: 1 g
- Sodium: 75 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 164 mg