Whether you’re making hard boiled eggs for Easter or deviled eggs, this is the foolproof method to use to get perfect hard boiled eggs every time that are easy to peel.
To achieve the perfect hard boiled egg, it’s important to avoid the unappetizing green ring around the yolk, and instead aim for a mellow and creamy consistency. Additionally, you want to ensure that the yolk is fully cooked and not runny.
While there are different ways to cook a hard boiled egg, such as using an Instant Pot, air fryer, or oven, boiling the eggs on the stovetop is a simple and efficient approach. Although it may not be as speedy as other methods, it only requires a few straightforward steps.
Eggs are an excellent source of protein and can be enjoyed on their own or incorporated into a wide range of dishes. With this method, everything can be done in one pot, guaranteeing perfect hard boiled eggs every time.
What You Need
- Eggs
- Water
- Large Pot
- Colander
- Slotted Spoon
How to Make Hard Boiled Eggs
Step 1: Place eggs in a large pot in a single layer. Fill pot with cold water to about one inch above eggs. Place on burner and cook on medium heat until a rapid boil. Remove from heat and cover with lid for 15 minutes.
Step 2: Using a slotted spoon carefully put eggs in colander. Place under running cold water for 5 minutes and allow to rest for 2 minutes. Peel and serve!
The Simple Method for Easy-Peel Eggs
My mom has done the roll method forever and it’s one that I’ve inherited and only method I use.
All you have to do is roll the hard boiled egg on a hard surface using light pressure creating lots of small cracks in the eggshell. Then, carefully pick at a piece making sure to go under the white film layer and it should easy peel off.
If this doesn’t work, you can try some other methods such as an ice bath after cooking, a teaspoon of baking soda while boiling or use older eggs.
Perfect Hard-Boiled Eggs Tips
- Start with cold water and then bring to a boil.
- Stop the cooking process right at 15 minutes with an ice water bath or cold running water.
- For best results use eggs that are a week old, they will peel much easier.
- Use cold eggs and not room temperature eggs.
- Cooking times may vary depending on the size of the eggs. For small and medium sized eggs cook time will be more like 10-12 minutes.
- Make sure water comes to a full rolling boil before removing from heat.
Ways to Use Hard Boiled Eggs
Hard boiled eggs can be a great addition to a cobb salad, ramen soup and egg salad sandwiches. Or you can prep a protein-packed snack with a hard boiled egg, nuts and cheese to pack for work.
FAQs
How long do boiled eggs last?
They can last in the fridge for up to 1 week but make sure they are peeled before storing in an airtight container.
What is the difference between a soft boiled and a hard boiled egg?
The primary distinction lies in the degree of cooking of the egg whites and yolks. While hard-boiled eggs are fully cooked, resulting in a firm texture with no liquid consistency, soft-boiled eggs are only partially cooked, causing them to have a runny yolk and a less solid exterior.
Recipe
Perfect Hard Boiled Eggs
Ingredients
- 1 Dozen Eggs
- Water
- Large Pot
- Colander
- Slotted Spoon
Instructions
- Step 1: Place eggs in a large pot in a single layer. Fill pot with cold water to about one inch above eggs. Place on burner and cook on medium heat until a rapid boil. Remove from heat and cover with lid for 15 minutes.
- Step 2: Using a slotted spoon carefully put eggs in colander. Place under running cold water for 5 minutes and allow to rest for 2 minutes. Peel and serve!
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Lorelle
I followed this recipe exactly to the letter, and the would have been the hardest eggs to peel (all 12) ,that I have ever attempted! Luckily they were for scotch eggs, so it didn’t matter much! I’ll be sticking to my own method with just 1 or 2 difficulties!
Earlene
After letting them sit in cold water be sure to crack and start peeling from the bigger end that works for me every time!
Earl Zumwalt
I thought that you put salt in the water when you cook them
Alison
Yes, you can do that.