Hard Boiled Eggs Recipe
Perfectly cooked hard boiled eggs are the simplest, most satisfying snack or breakfast you can whip up in minutes—no oven needed, no fancy gadgets.
Ingredients
- 6 large eggs
- 1 teaspoon salt
- cold water to cover eggs by 1 inch
- ice cubes or ice water for an instant ice bath
- 1/2 teaspoon baking soda a classic peeling hack—raises pH of the white
Instructions
- Place eggs in a single layer in a medium saucepan. Add salt and fill with cold water until eggs are submerged by about an inch—no crowding allowed.
- Set the pot over medium-high heat. Watch closely and cover with a lid as tiny bubbles form. Turn off heat when water reaches a rolling boil. Let eggs sit, covered, for 10 minutes.
- Meanwhile, prepare an ice water bath. After 10 minutes, transfer eggs to the ice bath to cool for at least 5 minutes.
- Gently crack and peel the eggs under running water or in the ice bath. Pat dry and slice, dice, or enjoy whole.
Notes
Choose eggs with clean, uncracked shells; older eggs (7–10 days old) often peel more easily. Use older eggs for easier peeling. Be sure to shock the eggs in the ice bath to stop the cooking process and make peeling smoother.
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