Hard Boiled Eggs
Hard boiled eggs are simple to make, and can be enjoyed on their own as a healthy snack, chopped in salads, or used in recipes like Deviled Eggs!
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I love making Deviled Eggs, so in order to make them I must first hard boil some eggs! It’s one of the easiest things to do in the kitchen, once you have the technique down.
One of the great things about hard boiled eggs is that you can make only one, or as many as you can fit in a single layer in your biggest pot at a time! They’re great to make ahead of time to have on hand for snacks, sandwiches, salads, or appetizers like my Bacon & Blue Deviled Eggs.
How To Make Hard Boiled Eggs
Use a pot large enough to comfortably fit the amount of eggs you want to boil in a single layer. Carefully place the eggs in the bottom of the pan and fill with enough water to cover the eggs.
Turn on your stove to medium high heat.
Once the water comes to a rolling boil, cover the pot with a lid and turn off the heat.
Keep the eggs in the covered pot and set a timer for 15 minutes. When the 15 minutes is up, transfer the eggs with a slotted spoon into a bowl filled with ice water.
Placing the hard boiled eggs in the ice bath will quickly stop the cooking process so that the yolks do not get over cooked. Shocking them in the cold water will also help to make the eggs easier to peel as it assists in separating the membrane from the eggs.
Let the eggs cool in the ice bath for a minimum of five minutes before draining.
Once drained, the unpeeled eggs can be stored in the refrigerator for up to one week.
Hard Boiled Eggs
Ingredients
- Egg(s)
- Water
Instructions
- Carefully arrange your egg(s) in a single layer in a pot.
- Add enough water to completely submerge the egg(s).
- Bring the water to a boil over medium high heat.
- Once the water comes to a rolling boil, cover the pot with a lid and turn off the heat.
- Set a timer for 15 minutes.
- When the 15 minutes is up use a slotted spoon to transfer the egg(s) to an ice bath.
- Let the egg(s) rest in the ice bath for a minimum of 5 minutes.
- Drain the egg(s) and store unpeeled in the refrigerator for up to one week.