Perfect Hard Boiled Eggs Recipe
Hard-boiling is one of the most popular methods for making eggs. Whether you are eating them plain, adding them to a salad, or making some sort of egg salad dish, these are super easy to make and require no special cooking skills. Another plus? Hard-boiled eggs, and eggs in general, are pretty healthy. According to Healthline, this food is a low-calorie option that contains quite a bit of protein, which is always good to use as fuel. They also contain plenty of vitamins like Vitamin D and zinc.
Recipe developer Catherine Brookes came up with this simple recipe that is delicious and filling. "Hard-boiled eggs are such a great staple to have in the fridge. They're super easy to prepare and a great source of protein," Brookes shares. "Hard boiled eggs are often overlooked in flavor of a runny yolk, but I love the fluffy texture the yolk has when fully cooked." No runny yolks here!
Gather the ingredients for perfect hard-boiled eggs
The only ingredient you'll need for this recipe is — you guessed it — eggs! You'll also need some water for boiling, of course.
Boil the water and add the eggs
Grab a large saucepan and fill it our ⅔ of the way with water. This should be around 6 to 8 cups, depending on the size of your pan. Once you fill the saucepan, place it on your stove and crank up the heat. Bring the water to a boil and, once you see bubbles reach the pan's surface, add the eggs. At this point, turn the heat down to medium and cook the eggs in the water for about 12 minutes.
Prep the ice water and add eggs
While the eggs cook, take out a large bowl and fill it with ice and water. When the cooking time is up, remove the eggs from the pan and place them straight into the bowl of ice water for about 15 minutes. You could also just let cold tap water run over the eggs as they cool, if you'd prefer. The goal here is to stop the eggs from cooking, otherwise they would keep doing so, even if they weren't on direct heat.
Peel the eggs and serve
Once the eggs finish up in their ice bath, remove them from the water and peel away the shells. "I tend to tap them down on a chopping board to crack the shells first, then this makes them easier to peel away," Brookes shares.
Slice the eggs into halves and serve as you wish. Brookes recommends serving these "with salad and cold meats or in a sandwich." Have anything left? "They should keep up to 2 days in the fridge. You can also store them still in the shells."
- 6 eggs
- 6 cups water
- Fill a large saucepan about ⅔ full with water (about 6 to 8 cups).
- Bring the water to a boil on the stovetop, then add the eggs.
- Boil the eggs on a medium heat for 12 minutes.
- While the eggs cook, prepare a large bowl of ice water.
- Remove the eggs from the pan and place them straight into the bowl of ice water for 15 minutes. Alternatively, you can use cold tap water, but keep this running over the eggs as they cool.
- Remove the eggs from the water and peel away the shells.
- Slice into halves and serve.
Nutrition
| Calories per Serving | 61 |
| Total Fat | 4.1 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 160.0 mg |
| Total Carbohydrates | 0.3 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.2 g |
| Sodium | 70.5 mg |
| Protein | 5.4 g |
