Description
These are the best hard boiled eggs you’ll ever make—perfectly cooked yolks, tender whites, and shells that peel with ease. Whether you’re after a quick breakfast, easy dinner prep, or healthy snack, this foolproof method delivers reliable results every time. Ideal for breakfast ideas, food prep, dinner ideas, or as a protein-rich addition to salads and wraps, these eggs are a kitchen essential.
Ingredients
6 large eggs
Water to cover
Ice for ice bath
1 tablespoon vinegar (optional)
1/2 teaspoon baking soda (optional)
Instructions
1. Choose a pot large enough to hold the eggs in a single layer and fill it with cold water, covering the eggs by about 1 inch.
2. Bring the water to a rolling boil over high heat without the eggs in it.
3. Carefully lower the eggs into the boiling water using a slotted spoon or ladle.
4. Let boil for 30 seconds, then reduce heat to a gentle simmer and cover.
5. Simmer for 11 minutes (adjust slightly for medium or XL eggs).
6. While cooking, prepare an ice bath in a large bowl.
7. Once time is up, transfer eggs immediately to the ice bath and let them cool for at least 5–10 minutes.
8. Crack eggs on a hard surface and peel under running water.
9. Serve immediately or store unpeeled in the fridge for up to one week.
Notes
Older eggs (7–10 days old) are easier to peel than very fresh ones.
An ice bath is crucial—it stops cooking immediately and makes peeling easier.
Gently simmering instead of hard boiling ensures tender egg whites and perfect yolks.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0.6g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0.6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: quick breakfast, easy dinner, healthy snack, breakfast ideas, dinner ideas, easy recipe, food ideas