Description
These are the best hard boiled eggs you’ll ever make—perfectly cooked yolks, tender whites, and shells that peel with ease.
Ingredients
Scale
- 6 large eggs
- Water to cover
- Ice for ice bath
- 1 tablespoon vinegar (optional)
- 1/2 teaspoon baking soda (optional)
Instructions
- Choose a pot large enough to hold the eggs in a single layer and fill it with cold water, covering the eggs by about 1 inch.
- Bring the water to a rolling boil over high heat without the eggs in it.
- Carefully lower the eggs into the boiling water using a slotted spoon or ladle.
- Let boil for 30 seconds, then reduce heat to a gentle simmer and cover.
- Simmer for 11 minutes (adjust slightly for medium or XL eggs).
- While cooking, prepare an ice bath in a large bowl.
- Once time is up, transfer eggs immediately to the ice bath and let them cool for at least 5–10 minutes.
- Crack eggs on a hard surface and peel under running water.
- Serve immediately or store unpeeled in the fridge for up to one week.
Notes
- Ideal for breakfast ideas, food prep, dinner ideas, or as a protein-rich addition to salads and wraps.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 0g
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0.6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Hard Boiled Eggs, Eggs, Breakfast, Snack