basics
Hard-Boiled Eggs
Hard-boiled eggs are one of the simplest and most versatile kitchen essentials. Whether you enjoy them as a protein-packed snack, slice them onto salads, turn them into deviled eggs, or use them in classic Southern potato salad, perfectly cooked eggs make all the difference. This dependable method produces tender whites, creamy yolks, and shells that slip off easily. No green rings, no chalky centers—just clean, consistent results every time.
Ingredients
Hard-Boiled Eggs
- 6 large eggs
- Ice water (for cooling)
- Water to cover eggs by 1 inch
Instructions
- Arrange the eggs Place the 6 large eggs in a medium saucepan in a single layer. Add enough water to cover the 6 large eggs by about 1 inch.
- Heat the water Set the saucepan over medium-high heat and bring the water and 6 large eggs to a full rolling boil.
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Turn off heat and cover
Once boiling, turn off the heat, cover the saucepan with a lid, and let the 6 large eggs sit in the hot water for 10–12 minutes depending on desired firmness.
10 minutes = softer, creamier yolks; 12 minutes = fully firm yolks.
- Prepare an ice bath While the eggs sit, fill a large bowl with ice water. This will stop the cooking and prevent overcooked yolks.
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Chill the eggs
Transfer the 6 large eggs directly from the hot water to the bowl of ice water. Let them cool for at least 5 minutes.
Rapid cooling helps the shells release cleanly.
- Peel and serve Tap each of the 6 large eggs gently on the counter to crack, then peel under running water for easiest shell removal. Serve or store as desired.
Notes
- Slightly older eggs (5–7 days) peel more easily than very fresh eggs.
- To make peeling even easier, add a teaspoon of baking soda or a splash of vinegar to the boiling water.
- For deviled eggs, cook for the full 12 minutes to ensure firm yolks.