Hard Boiled Eggs are a simple, inexpensive, and healthy dish! Learn all the tricks and tips for cooking them to perfection every time!
Whether you’re making hard boiled eggs this spring to dye for Easter, as a healthy snack, or an addition to salad, this is the recipe you want to follow! The results are beautiful (no grey/green rings), perfectly cooked eggs that peel easily. For more spring time recipes, try Amazing Chicken Salad Sandwich, Cabbage and Sausage Skillet, and Creamy Lemon Asparagus Pasta.
Stove Top Hard Boiled Eggs
This recipe for perfect Hard Boiled Eggs requires very basic equipment that everyone who has a kitchen has on hand. All you need is a pot, slotted spoon, eggs, water, ice, and a timer. Ready?!
Ingredients for Hard Boiled Eggs:
- Eggs– The times for this recipe are for size large eggs. Pasteurized or farm fresh eggs will work for this recipe. Many find that older eggs tend to peel easier. This is because more air has entered in-between the shell and the membrane.
- Water– Cold water is needed to cook the eggs. Enough water to cover the eggs by 1-2 inches is required for even cooking.
How to make Hard Boiled Eggs:
Time needed: 25 minutes
Place eggs in the bottom of a large pot (in a single layer) and fill with cold water about 1-2 inches above the eggs.
Bring pot to a boil over high heat. Once water comes to a rolling boil, turn off heat, remove pot from element, cover with lid, and let sit for 6-12 minutes (depending on your desired doneness-see chart).
Remove eggs from pot with a slotted spoon, let it fall on the counter to crack a little and then place into a bowl of ice water. Let sit for 3-4 minutes until cool enough to handle. Peel eggs one at a time and place back in ice bath to cool completely.
Store in an air tight container in the fridge for up to 3 days. (Unpeeled eggs are good for 5 days.)
6 minutes: firm white eggs with gooey yolk; dark yellow/orangish yolk
8 minutes: firm white eggs with semi gooey yolk; outside of yolk pale yellow with orange center
10 minutes: firm white eggs with a mostly firm yolk; pale yellow yolk with slight darkness in center.
12 minutes: firm white eggs with a completely hard-boiled yolk; pale yellow yolk
As many eggs as will fit in one layer in the bottom of the pan. Layering eggs can cause uneven cooking.
Eggs are easiest to peel right after cooking when still warm. Once the eggs are cool enough to handle from the ice bath (about 3-5 minutes), tap egg on counter all over the surface. Gently roll it between your hands to loosen the membrane from the egg white and then peel starting at the base of the egg where the air pocket was. Place the egg immediately back in ice water to finish cooling.
There are so many ways to enjoy or use hard boiled eggs! Eat them plain with salt and pepper, add to greens or potato salad, smash with mayo and enjoy on toast, serve in ramen…
Hard boiled eggs develop a gray/green ring around the yolk when over cooked. While it is still safe to eat, it’s not as aesthetically pleasing and the yolk is very dry. To prevent over cooking, be sure to remove the pot from element, set a timer, and quickly stop the cooking process by placing eggs in an ice bath.
Hard boiled eggs that are peeled are only good for 3 days stored in the fridge. Eggs that are left in an untracked shell last up to 5 days.
Keep all hard boiled eggs in an air tight container to prevent the smell from spreading throughout the fridge.
TOOLS USED TO MAKE HARD BOILED EGGS:
- Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it. 100 years glass set
- Egg Slicer– This cuts hard boiled eggs into perfectly even slices which is really nice if adding eggs to a salad.
LOOKING FOR MORE SIMPLE & BASIC RECIPES? CHECK OUT THESE:
- Slow Cooker Shredded Chicken
- The BEST Mashed Potatoes
- Roasted Chicken
- Roasted Baby Carrots
- The Perfect Baked Potato
Perfect Hard Boiled Eggs
- 12 large eggs*
- ~12 cups water
- Place eggs in the bottom of a large pot and fill with cold water about 1-2 inches above the eggs.
- Bring pot to a boil over high heat. Once water comes to a rolling boil, turn off heat, remove pot from element, cover with lid, and let sit for 6-12 minutes (depending on your desired doneness-see chart).
- Remove eggs from pot with a slotted spoon, let it fall on the counter to crack a little and then place into a bowl of ice water. Let sit for 3-4 minutes until cool enough to handle. Peel eggs one at a time and place back in ice bath to cool completely.
- Store in an air tight container in the fridge for up to 3 days. (Unpeeled eggs are good for 5 days.)