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
- Place eggs in a single layer in a saucepan. Add cold water until eggs are covered by about 1 inch.
- Optional: stir in 1 tsp salt. Place saucepan over high heat and bring to a rolling boil.
- Once boiling, turn off heat and cover the pan with a lid. Remove from burner.
- Let eggs sit in hot water: 9–10 minutes for fully set but creamy yolks; 11–12 minutes for firm yolks.
- 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.
- Let eggs chill for at least 5 minutes to stop cooking and ease peeling.
- 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