How to Cook Hard Boiled Eggs
This recipe can be adapted for as many eggs as you want to cook. Just make sure the eggs can rest in the pot in a single layer and also be covered with about 1 inch of water over the tops of the eggs.
Adding the eggs to an ice bath after cooking makes peeling the eggs easier.
- Prep Time: 5h
- Cook Time: 15h
- Serves: 6
- 6 eggs
- Place eggs in the bottom of a medium-sized saucepan.
- Add COLD water to the pot, enough so there is 1 inch of water over the top of the eggs. Make sure eggs can be in one layer in the pot.
- Put pot on stove and turn burner onto the highest setting. Bring water to a boil.
- Once water is boiling, turn off the stove, remove the pot from the burner and put a lid on the pot. Set a timer for 10 minutes.
- While the eggs are sitting in the covered pot, add a few handfuls of ice to a medium or large bowl and then fill the bowl with water, leaving a few inches of space at the top of the bowl.
- When timer goes off, using a large slotted spoon, carefully lift eggs one at a time out of the pot and place in the ice water. Set a timer for 5 minutes. When 5 minutes are up, remove eggs from the bowl.
- To peel the hard boiled egg, roll the egg firmly on the counter to crack the entire surface. You can also gently tap the egg on the counter to crack the egg all over. Start peeling the egg from the fat end of the egg, where there is an air pocket inside the shell making it easier to start the peeling process. Peel the egg over the kitchen sink under running, cool water. Discard shells in the garbage (not down the drain!).
- Store hard boiled eggs in fridge.