How To Make Perfect Hard Boiled Eggs
Follow this tried and true method to make perfect hard boiled eggs which result in tender, creamy eggs every time. And no green ring!
Servings: 8 eggs
Ingredients
- 8 large cold eggs
- cold water
- ice
Instructions
- Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.
- Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, 3-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
- When the eggs are cool to the touch, tap the larger end on the countertop and then roll gently so they’re crackled all over to loosen the shell. Holding the egg under cold running water, start peeling at the large end where the air pocket is.
- Slice, dice, or enjoy whole.
Notes
For FAQs, tips, storing information, and different cooking methods (air fryer and instant pot), please refer to the full article.
Nutrition
Serving: 1egg · Calories: 72kcal · Carbohydrates: 0.4g · Protein: 6g · Fat: 5g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.02g · Cholesterol: 186mg · Sodium: 71mg · Potassium: 69mg · Sugar: 0.2g · Vitamin A: 270IU · Calcium: 28mg · Iron: 1mg