- 6 to 12 whole eggs
- Fill a pot (such as a 2-quart saucepan) about 3/4 full with water. Place the pot over medium-high heat and bring the water to a rolling boil.
- After the water has come to a boil, use a slotted spoon to gently slip the eggs, one at a time, into the boiling water.
- Keep the water at a gentle, rolling boil, not vigorous (a vigorous boil will increase the chances of the eggs cracking). Adjust the heat as necessary.
- Set a timer for 12 minutes to make hard-cooked yolks. If you prefer softer-cooked yolks, set a timer for 10 minutes.
- While eggs are boiling, make an ice bath by filling a medium bowl half way with ice and adding water.
- Once the boiling time is up, use the slotted spoon to immediately transfer the eggs from the boiling water to the ice bath. Let the eggs sit in ice water for 10 minutes.
- After the 10 minutes, the eggs will be cool enough to handle and are ready to be peeled.
A 2-quart pot works great for boiling up to 12 eggs.
Hard boiled eggs will last for one week in the refrigerator, peeled or unpeeled, when stored in an airtight container.
If cooking hard boiled eggs at altitude, we recommend increasing the boiling time by 10%-15%.
- Serving Size: 1 whole hard boiled egg
- Calories: 70
- Sugar: 0 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 207 mg