Easy Hard Boiled Eggs
- COOK 12min
- TOTAL 12min
Here’s our foolproof stovetop hard boiled eggs recipe. The recipe assumes four eggs, but you can increase or decrease them as you see fit (as long as the eggs can sit in the saucepan in one layer).
You Will Need
4 or more large eggs
Water
Directions
Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil.
Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes.
A minute or so before the eggs finish cooking, prepare a bowl of ice water.
Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).
Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, and how firm you want them to be. If you are cooking a large batch of eggs, it might be a good idea to “sacrifice” one egg and check doneness.
Adam and Joanne's Tips
- Easy peel hard boiled eggs: Cool your hard boiled eggs completely before peeling them! If you’re still struggling with peeling hard-boiled eggs, crack the cooled egg and place it back into the ice bath. Water will work under the shell, making peeling a breeze after about 5 minutes.
- Storing unpeeled hard boiled eggs: Unpeeled hard boiled eggs are your best bet for longer storage. Refrigerate them in their shells for up to one week. You can store them in a bowl or an airtight container.
- Storing peeled hard boiled eggs: Peeled hard boiled eggs don’t last as long. Store peeled eggs in a container full of water or wrapped with damp paper towels so they don’t dry out. Eat them within 5 days.
- The nutrition facts provided below are estimates.