Description
A comprehensive guide to making perfect hard boiled eggs, including ingredients, tools, and step-by-step instructions.
Ingredients
- Large Eggs: 6 to 12 eggs, straight from the fridge.
- Water: Enough to cover the eggs in the pot by about an inch.
- Salt: Optional, for seasoning.
- Ice: For an ice bath.
Instructions
- Prepare the eggs by inspecting for cracks.
- Fill the pot with eggs in a single layer and add cold water.
- Heat the pot on medium-high until the water boils.
- Cover the pot and let the eggs sit in hot water for 9 to 12 minutes.
- Prepare an ice bath in a large bowl.
- Transfer the eggs to the ice bath after cooking.
- Peel the eggs under running water.
- Serve the eggs as desired.
Notes
- Use older eggs for easier peeling.
- Don’t skip the ice bath to prevent overcooking.
- Experiment with cooking times for preferred yolk texture.
- Add vinegar to the water for easier peeling.
- Store leftover eggs in their shells for freshness.
- Practice peeling techniques for better results.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 68
- Sugar: 0.6g
- Sodium: 62mg
- Fat: 5g
- Saturated Fat: 1.6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0.6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: hard boiled eggs, cooking, recipe, snacks, meal prep