How to makehard boiled eggs that are easy peel with a vibrant yolk and no green ring! The best method for boiled eggs that can be used in deviled eggs, egg salad and more meals.
Cook Time: 6 minutesminutes
Chill Time: 5 minutesminutes
Total Time: 11 minutesminutes
Servings: 8
Ingredients
8large 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 to bottom of instant pot. Then pour about 1 cup of water in the bottom of the pot and place eggs on top of rack. Set instant pot on manual to high pressure. Cook for 5 minutes, then let release naturally for 5 more minutes. Perform a quick release, then transfer with a spoon to a bowl full of ice cold water. Let sit for 10 minutes, then peel under cold water.Oven: Cooking hard boiled eggs in the oven is super simple. Preheat your oven to 325ºF and then place 12 eggs inside of a muffin pan. Bake for 30 minutes. Then place in a bowl of ice bath water for 10 minutes. You may get little brown spots on them, but a tip to prevent this is to put a cotton pad underneath the egg. Peel under cold water.Storage: If storing in the refrigerator for later use, I recommend keeping the shells on. This helps to extend their shelf life and keeps them fresher longer.Unpeeled eggs will keep for about 1 week in the fridge. I like to store mine in either an airtight container or zip-top bag. I'll often write the date that I boiled them on my container or bag so that I can easily know when to use them by.