Description
Want perfect hard-boiled eggs every single time? I tested multiple stove top methods and found 2 easy techniques that deliver consistent, delicious results and eggs that peel effortlessly.
Ingredients
Scale
- 6–12 large eggs
- water
- ice
Instructions
- Bring water to a boil: Bring a large pot (about 3 quarts) of water to a full, rolling boil over high heat.
- Lower the heat & add in eggs: Reduce the heat to low, then carefully lower the eggs into the water using a stainless steel spider skimmer/strainer or slotted spoon.
- Return to a medium boil to boil briefly: Bring the water back to a medium boil (not aggressive) and boil the eggs, uncovered, for 30 seconds.
- Cover & reduce heat: Cover the pot, reduce the heat to low, and maintain a gentle simmer for your desired cook time.
- Cook: Soft-boiled: 6-7 minutes; Jammy: 8-9 minutes; Hard-boiled: 11-12 minutes.
- Ice bath: Remove eggs with a slotted spoon and transfer immediately to an ice water bath. Chill for at least 15 minutes.
- Peel: Gently tap the bottom (wide end) of the egg to crack the shell. Peel under a thin stream of cold running water.
Notes
Don’t crowd the eggs. For extra large or jumbo eggs, adjust cook time by ~1 minute more. Store unpeeled eggs in the refrigerator for up to 7 days, or peeled eggs for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 63 kcal
- Sugar: 0.2 g
- Sodium: 62 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.02 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 164 mg