How to Make Hard Boiled Eggs

Perfect hard boiled eggs with times listed for hard boiled preference.

How to Make Hard Boiled Eggs

Cook Time: 6

Chill Time: 5

Total Time: 11

Servings: 8

Learn how to make hard boiled eggs that are easy to peel with bright yellow yolks and no green ring. A simple, foolproof method for perfect results every time.

Ingredients

8 large eggs
Cold water

Bowl of Ice Water

Instructions

In a large saucepan, cover the eggs with 1-inch cold water. Turn the heat to high and cover with a lid. Bring to a boil.
As soon as the water boils, cook 6 minutes (or desired cook time - see notes).
Using a slotted spoon, transfer to bowl of ice water. Let sit 5 minutes.
Tap the eggs on the counter until the shell cracks and run under cold water to peel.

Notes

Cook times:

Soft boiled: cook 4 minutes
Slightly soft: cook 6 minutes
For firm yet slightly soft: cook 8 minutes
For very firm: cook 10 minutes

Instant Pot: Add rack and 1 cup water to the Instant Pot. Place eggs on the rack and cook on high pressure for 5 minutes. Let naturally release for 5 minutes, then quick release. Transfer to an ice bath for 10 minutes and peel under cold water.

Oven: Preheat oven to 325ºF. Place eggs in a muffin pan and bake for 30 minutes. Transfer to an ice bath for 10 minutes, then peel under cold water. Brown spots may appear, but placing a cotton pad under each egg can help prevent this.

Storage: Store hard boiled eggs in the fridge with the shells on to help extend freshness. Keep them in an airtight container or zip top bag for up to 1 week. I like to label the date they were boiled so I know when to use them by.

Nutrition

Calories: 72kcal, Carbohydrates: 0.4g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 71mg, Potassium: 69mg, Sugar: 0.2g, Vitamin A: 270IU, Calcium: 28mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.