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+ servings
hard boiled eggs cut in half on a marble board

Perfect Hard Boiled Eggs

Learn how to make hard boiled eggs with perfectly soft, creamy yolks every single time with these easy step by step instructions! 
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Ingredients

  • 8 large eggs preferably older eggs (1-2 weeks old) for easier peeling

Instructions 

  • Place the eggs in a medium sauce pan in a single layer, and fill the pan with enough water to cover the eggs by 1 inch.
  • Place the lid on the sauce pan and cook on medium high until the water begins to boil. You'll know that the water is boiling because the lid will rattle and the pot will release steam.
  • Remove the pot from heat and let stand covered for 8 - 12 minutes, depending on the desired level of doneness.
    See Recipe Notes below to use as a guide.
  • Place the eggs in a large bowl of ice water for 5-10 minutes or until cool.
  • Peel if ready to use, or store in the refrigerator for up to 1 week.

Notes

  • Older eggs are easier to peel because the egg white shrinks, leaving more space between the shell and the egg. Choosing eggs between 1-2 weeks old is ideal for hard boiled eggs.
  • The cooking times listed are for large eggs, therefore cooking times will vary for eggs that are smaller or larger.
  • Let egg stand covered for 8 minutes for a softer, creamier yolk; 10 minutes for yolk that's slightly soft in the center; 12 minutes for a fully cooked yolk.
  • This recipe calls for 8 eggs in a medium pot, but you can cook any number of eggs that you wish. Choose a pot that fits all of the eggs in a single layer with some extra room to move around.
  • Hard boiled eggs keep in the refrigerator for up to one week.

Nutrition

Serving: 1g, Calories: 80kcal, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 209mg, Sodium: 80mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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