Print
How to Make The Perfect Hardboiled Eggs
How to Make The Perfect Hardboiled Eggs isn't rocket science, but it can be difficult. Check out our foolproof method to getting them right every time.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 62 kcal
Ingredients
- 12 Eggs
- Optional: Herbed Salt
Instructions
-
In a large heavy bottomed sauce pot, fill with water half way up the pot.
-
Turn on medium high heat.
-
After 3 minutes (BEFORE water starts boiling), add eggs you are cooking. Eggs should be just barely covered completely with water.
-
*Tip: Use a pasta fork to carefully put eggs into hot water without burning yourself.
-
Once water comes to a boil, set a timer for 10 minutes.
-
Immediately once timer goes off, turn off heat and drain the water.
-
Add cold water to your pan. Drain. Repeat until water covering eggs is no longer hot and eggs can be picked up without burning.
-
Carefully crack the shells and remove them from the hardboiled eggs.
-
Rinse eggs to remove any small remaining shell pieces.
-
Add optional herbed salt or use as desired.
Recipe Notes
- Nutritional facts do not include optional herbed salt.
- You do not have to use a full dozen eggs. This recipe will work with 1 egg or more than a dozen
Nutrition Facts
How to Make The Perfect Hardboiled Eggs
Amount Per Serving (1 egg)
Calories 62
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 163mg54%
Sodium 62mg3%
Potassium 60mg2%
Protein 5g10%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.