The BEST Hard Boiled Eggs
Learn how to make the BEST hard boiled eggs! This method is easy, only takes a few minutes, and will leave you with perfectly boiled eggs every time.
Servings 6 Hard Boiled Eggs
Stock Pot or Saucepan
- 6 large eggs
- 4-5 cups cold water
Bring a stock pot or saucepan of water to a boil.
While the water is coming to a boil, fill a large bowl with cold water and place in the refrigerator.
Once the water is boiling, place the eggs into the water and bring to a simmer.
Set your timer for the desired time (10 minutes for lightly firm, 12 minutes for medium firm, or 14 minutes very firm).
Remove the eggs from boiling water when the timer goes off and place in the bowl of cold water.
Let cool for about 10 minutes.
Peel the eggs.
Store for later or serve and enjoy!
Boiling The Eggs
Peeling Hard Boiled Eggs
- Make sure that the eggs do not have small cracks prior to boiling them.
- Make sure that the eggs have completely (or significantly) cooled down before peeling.
- The key to peeling eggs perfectly every time is to not rush the peeling process! Take your time and use the side of your thumb (not the top) to peel.
Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg