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Perfect Boiled Eggs

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  • Author: clara
  • Prep Time: 2 mins
  • Cook Time: 12 mins (including sitting time)
  • Total Time: Approximately 20 mins (including chilling)
  • Yield: 6 eggs 1x
  • Category: Breakfast, Snack
  • Method: Boil, Ice Bath
  • Cuisine: Universal
  • Diet: Low Fat

Description

Simple, foolproof method for perfectly boiled eggs with firm whites and creamy yolks, easy to peel every time.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • Water (enough to cover eggs by 1 inch)
  • 1 tsp salt (optional, to prevent cracking)
  • Ice (for ice bath)

Instructions

  1. Place eggs in a single layer in a saucepan. Add cold water until eggs are covered by about 1 inch.
  2. Optional: stir in 1 tsp salt. Place saucepan over high heat and bring to a rolling boil.
  3. Once boiling, turn off heat and cover the pan with a lid. Remove from burner.
  4. Let eggs sit in hot water: 9–10 minutes for fully set but creamy yolks; 11–12 minutes for firm yolks.
  5. Meanwhile, prepare an ice bath (bowl with cold water and ice). When time is up, transfer eggs into the ice bath using a slotted spoon.
  6. Let eggs chill for at least 5 minutes to stop cooking and ease peeling.
  7. Gently tap eggs on a hard surface, roll to crack the shell, then peel under running water.

Notes

  • Using room-temperature eggs and immediate ice bath helps prevent green rings and overdrying.
  • You can simmer instead of full boil: bring to simmer, then turn off heat and follow timing.
  • Peel under running water to help remove shell fragments.
  • If not serving right away, store peeled eggs in cold water in the fridge for up to 2 days, changing water daily.

Nutrition

  • Serving Size: 1 egg
  • Calories: 78 kcal
  • Sugar: 0.6 g
  • Sodium: 62 mg
  • Fat: 5.3 g
  • Saturated Fat: 1.6 g
  • Unsaturated Fat: 2.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 0.6 g
  • Fiber: 0 g
  • Protein: 6.3 g
  • Cholesterol: 186 mg

Find it online: https://recipe.ukfinda.com/perfect-boiled-eggs.htm