Perfect Hard-Boiled Eggs

Prep Time: 5 minutes
Cook Time: 6–14 minutes
Cooling Time: 5 minutes
Total Time: About 20 minutes
Serving Size: 1 egg
Number of Servings: Varies based on how many eggs you cook
Calories & Macros per Serving: Varies based on egg size

Ingredients

• Eggs
• Water
• Ice

Instructions

1. Place eggs in the pot.
   Arrange eggs in a single layer in a saucepan so they don’t bump into each other.

2. Cover with water.
   Add enough water to cover the eggs by at least 1 inch.

3. Bring to a boil.
   Heat over medium-high until the water reaches a rolling boil.

4. Lower heat and start timing.
   Reduce heat slightly to maintain a gentle boil.
   Start the timer once the water is boiling, using the guide below.

5. Prepare an ice bath.
   While the eggs cook, fill a bowl with ice and cold water.

6. Cool immediately.
   Transfer eggs to the ice bath as soon as the timer ends.

7. Rest and peel.
   Let eggs sit 5 minutes, then tap, roll, and peel.

Boiling Time Guide

(Timing starts once the water is boiling)

• 6 minutes → very soft, jammy center
• 7 minutes → jammy yolk, slightly set whites
• 8 minutes → soft center, mostly set whites
• 9 minutes → slightly soft yolk
• 10 minutes → soft-medium yolk
• 11 minutes → medium yolk
• 12 minutes → mostly firm yolk
• 13 minutes → almost fully firm
• 14 minutes → fully firm yolk

Tips

• Ice bath stops cooking and prevents green yolks.
• Eggs peel easier when they’re not super fresh.
• Start peeling at the wide end where the air pocket is.
• Roll the egg on the counter to loosen the shell.
• Store boiled eggs in the fridge up to 7 days.
• Great for snacks, salads, breakfast boxes, and meal prep.