Hard-Boiled Eggs

Hard-Boiled Eggs

Firm whites and creamy, evenly-set yolks.

Total 25 min Makes 6 eggs Calories 78/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This method starts eggs in cold water and relies on a timed rest off the heat for tender, easy-to-peel results. It works for both soft-set and fully firm yolks, making it useful for salads, snacks, or meal prep. A quick ice bath stops the cooking and loosens the shells for cleaner peeling.

Ingredients

  • 6 large eggs
  • 1 teaspoon salt (optional, for easier peeling)
  • 1 tablespoon white vinegar (optional, for easier peeling)
  • 4 cups water
  • 2 cups ice

Method

  1. Place the eggs in a single layer in a 6-quart saucepan and add cold water to cover them by about 1 inch.

  2. Stir in the salt and vinegar, if using, to help the shells peel away cleanly later.

  3. Set the pan over high heat and bring the water to a full rolling boil, uncovered.

  4. As soon as the water reaches a full boil, remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water.

  5. While the eggs sit, fill a large bowl with the ice and 2 cups of cold water to make an ice bath.

  6. Using a slotted spoon, transfer the eggs to the ice bath and let them chill until fully cooled.

  7. Tap each egg gently on the counter to crack the shell all over, then peel under cool running water starting from the wider end.

  8. Serve the eggs whole, halved, or sliced, or refrigerate unpeeled in an airtight container for up to 1 week.

Rate this recipe

★ 3.9 (1)

Hard-Boiled Eggs

This method starts eggs in cold water and relies on a timed rest off the heat for tender, easy-to-peel results. It works for both soft-set and fully firm yolks, making it useful for salads, snacks, or meal prep. A quick ice bath stops the cooking and loosens the shells for cleaner peeling.

25 min 6 eggs 78 cal

Ingredients

  • 6 large eggs
  • 1 teaspoon salt (optional, for easier peeling)
  • 1 tablespoon white vinegar (optional, for easier peeling)
  • 4 cups water
  • 2 cups ice

Method

  1. 1

    Place the eggs in a single layer in a 6-quart saucepan and add cold water to cover them by about 1 inch.

  2. 2

    Stir in the salt and vinegar, if using, to help the shells peel away cleanly later.

  3. 3

    Set the pan over high heat and bring the water to a full rolling boil, uncovered.

  4. 4

    As soon as the water reaches a full boil, remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water.

  5. 5

    While the eggs sit, fill a large bowl with the ice and 2 cups of cold water to make an ice bath.

  6. 6

    Using a slotted spoon, transfer the eggs to the ice bath and let them chill until fully cooled.

  7. 7

    Tap each egg gently on the counter to crack the shell all over, then peel under cool running water starting from the wider end.

  8. 8

    Serve the eggs whole, halved, or sliced, or refrigerate unpeeled in an airtight container for up to 1 week.