Perfect Hard-Boiled Eggs (Printer-friendly)

Flawlessly cooked eggs with creamy yolks and tender whites, ideal for snacks or salads.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

02 - Cold water, enough to cover eggs by 1 inch
03 - 1 teaspoon salt (optional)

# Steps:

01 - Place eggs in a single layer in a saucepan and add cold water to cover them by at least 1 inch.
02 - Optionally, add 1 teaspoon of salt to the water to help prevent cracking and ease peeling.
03 - Heat the pan over medium-high heat and bring the water to a rolling boil.
04 - Once boiling, cover the pan with a lid and promptly remove it from the heat source.
05 - Let the eggs sit covered for 10 minutes for slightly creamy yolks or 12 minutes for fully set yolks.
06 - While eggs rest, fill a large bowl with ice water to cool the eggs rapidly after cooking.
07 - Transfer the eggs to the ice water using a slotted spoon and cool for at least 5 minutes.
08 - Gently crack and peel eggs under running cold water to facilitate easy shell removal.

# Top Tips:

01 -
  • Perfectly cooked every time
  • Easy and quick preparation
02 -
  • Use eggs that are 7 10 days old for easier peeling
  • Store peeled or unpeeled eggs in the refrigerator for up to 1 week
03 -
  • Adding salt to water helps prevent cracking and makes peeling easier
  • Cooling eggs in ice water stops the cooking process for perfect yolks
Go Back