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–+ servings
Two hard cooked eggs next to eggs sliced in half on a white plate.

How to Make Perfect Hard-Boiled Eggs

Chef Ryan Littley
It's easy to make the perfect hard-boiled eggs with creamy yolks and tender whites once you learn that the best hard-boiled eggs are really hard-cooked eggs.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course lunch or snack, Snack
Cuisine American, French
Servings 12
Calories 72 kcal

Ingredients
  

  • 12 large eggs

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Instructions
 

  • Let the eggs come to room temperature before beginning the cooking process.
  • Place the eggs in a medium saucepan and cover them with cold water. Fill the pan until the water is about one inch higher than the eggs.
  • Place the pan on the stovetop over high heat, and bring the water to a boil.
    *Do not use a lid.
  • When the water begins to boil, reduce the heat to medium high and let them cook for 4-5 minutes.
  • Turn off the heat and leave the eggs in the water for 20 minutes to finish the cooking process.
  • Remove the eggs from the hot water and place them in an ice water bath for ten minutes to stop the cooking process.
  • Peel the eggs while in the water. If the water is too cold, you can add warm water until its comfortable to the touch.
    Peeling them in the water will make them easier to peel.

Nutrition

Calories: 72kcalCarbohydrates: 0.4gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 71mgPotassium: 69mgSugar: 0.2gVitamin A: 270IUCalcium: 28mgIron: 1mg
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