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
- Step 1: 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.
- Step 2: Once at a boil, reduce heat to keep at a medium boil and set a timer for your desired doneness.
- Step 3: Prepare your ice water bath, and as soon as the timer is done, transfer the eggs into ice water so they are fully submerged.
- Step 4: 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
Timing Chart: 2 min: soft boiled with a liquid center; 3 min: soft-boiled with a creamy center; 4-5 min: medium-boiled with a moist, soft center; 6-7 min: hard-boiled eggs with a soft center; 8-9 min: hard-boiled eggs with 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