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Hard Boiled Eggs

Hard Boiled Eggs

Print Recipe
A fool-proof way of making hard boiled eggs with perfect yellow yolks!
Course Breakfast & Brunch
Cuisine universal
Keyword Easter, eggs, hard boil, how to, yellow yolks
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 15 minutes
Servings 6 eggs
Calories 72
Author Laurie McNamara

Ingredients

  • 6 large eggs more or less depending

Instructions

  • Place the eggs in a single layer in a sauce pan and cover with cold water. There should be a inch or two of water above the tops of the eggs.
    You may need a larger pot if cooking more eggs.
  • Cover with a lid and bring the water to a rolling boil. Once boiling turn off the heat and set the timer for 12 minutes.
  • With a minute left on the timer, add a few large handfuls of ice to a bowl and fill with cold water.
  • Once the time is up, uncover and use tongs to remove and transfer the eggs to the large bowl of ice water. Let the eggs sit in the ice bath for 5-8 minutes or until cool enough to handle.
  • Tap egg on both ends and gently tap on all sides before peeling. I like to rinse my eggs (once peeled) under water to insure all the shell is off, pat dry before storing or using.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg