Place desired amount of eggs in a saucepan (use as many as you want as long as they remain in a single layer) filled with water. The water should reach approximately 1 inch above the tops of the eggs.
Bring the water to a rolling boil over high heat. Immediately remove the pan from heat source and place a cover on the pan. Set a timer for 15 minutes.
A couple minutes before your timer beeps, prepare an ice bath. Transfer the eggs to the ice bath.
Let the eggs sit in the ice bath for a minute or two. You can skip this step if desired and instead run the eggs under cold water. It is important that the eggs stop cooking and the way to do that is to expose them to sudden cold, whichever route you go.
At this point your eggs are perfectly hard-boiled underneath their shells. Either peel immediately or refrigerate without peeling.
- Hard-boiled eggs that have been peeled, will stay fresh in the fridge for 5 days.
Unpeeled, hard-boiled eggs will stay fresh in the fridge for 7 days.
Please don't try freezing eggs once they've been boiled because they will become tough and rubbery. The yolks can be harvested and frozen for later use.
If you have a pressure cooker, try making your next batch of hard-boiled eggs in an Instant Pot!
Use eggs straight from the fridge! No need to bring to room temperature first.
It is easier to peel hard-boiled eggs immediately after they’ve been cooked.
- Use older eggs that have been sitting in the fridge longer to make your hard boiled eggs because they tend to be easier to peel once they've been in the hot water.
Calories: 71.5kcal | Carbohydrates: 0.36g | Protein: 6.28g | Fat: 4.75g | Saturated Fat: 1.56g | Cholesterol: 186mg | Sodium: 71mg | Sugar: 0.19g
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