Hard Boiled Eggs, Traditional Stove Top Method
Perfect hard-boiled eggs done the traditional way in boiling water. Placing the eggs in boiling water will make them easy to peel.
Servings: 6 eggs
Ingredients
- 6 eggs or as many as you want*
- Water
Instructions
- Fill a pot with water and bring it to a boil. DO NOT add the eggs yet!
- When the water comes to a boil, reduce the heat to a gentle simmer and lower the eggs into the hot water.
- Set the timer for your desired doneness (see below). After the time is done, remove the eggs and place them in ice water to stop cooking.
- When the eggs are completely cool, crack the shell all around the eggs and peel under running water or in a bowl of cold water. The shells will come off easier if they are wet.
For Hard Boiled Eggs
- Boil for 12 to 14 minutes
For Medium Boiled Eggs
- Boil for 8 to 9-½ minutes
For Soft Boiled Eggs
- Boil for 6 to 7-½ minutes.
Notes
- If you add more than 10 eggs to the water at once, the eggs will bring the water temperature down quickly. That may prevent the eggs from cooking quickly enough to peel easily.
- You can use eggs that are cold from the fridge or eggs that are at room temperature.
- Reducing the boiling water to a gentle simmer will help prevent the eggs from cracking when you place them in the boiling water.
- You do not need to put the lid on the pot while it boils but keep the water at a gentle boil the whole time. That will guarantee accurate and consistent results every time.
- For precise cooking times from 5 minutes to 14 minutes, refer to the bulleted guide and photo in the post.
Nutrition
Serving: 1 | Calories: 72kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 73mg
