Description
Easy method to make perfect hard boiled eggs every time with firm whites and creamy yolks.
Ingredients
Scale
- 6 large eggs
- Water, enough to cover the eggs
- Ice, for ice bath
Instructions
- Place eggs in a single layer in a saucepan and cover with water by about an inch.
- Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, turn off the heat and cover the pan with a lid.
- Let the eggs sit in the hot water for 9-12 minutes, depending on your desired doneness (9 minutes for creamier yolks, 12 minutes for fully set).
- Transfer the eggs immediately to an ice bath and let sit for 5-10 minutes to cool and stop the cooking process.
- Peel and serve or store in the refrigerator.
Notes
- Use older eggs for easier peeling.
- Crack the shell slightly before placing in the ice bath for easier peeling.
- Store peeled eggs in a sealed container in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0.6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg