Hard Boiling Fresh Eggs Perfectly Every Time
Here's how to make perfect hard-boiled eggs every time. Perfectly cooked whites and yolks, easy to peel, and virtually no cracking in the pot.
Servings: 12
Calories: 72kcal
Equipment
Ingredients
- 12 large eggs
Instructions
- Choose a pot that's just large enough to fit your eggs (or steamer basket, if using) fairly snugly. It's great, but not strictly necessary, to use a heavy pot like enameled cast iron to retain heat and help distribute it evenly.
- Fill the pot halfway with water and bring to a boil.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- Keep an eye on the heat to maintain a vigorous simmer without jostling the eggs more than necessary.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Peel and give a quick rinse under running water to remove any remaining bits of shell and membrane.
Video
Notes
- Please refer to the sourcing section of the post above to learn about how to choose good-quality eggs.
- Crack hard boiled eggs gently but firmly on a flat work surface, rolling the egg as you go to crack on all sides. Then simply peel off the shell any dull membrane that may have detached from the shell. Rinse briefly under running water to remove any lingering bits of shell that you may have missed.
- Once cooled, transfer eggs (still in their shells) to an airtight container and store in the fridge for a week. They'll still be easy to peel when you're ready to use them.
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6.3g | Fat: 4.8g