How To Make Perfect Hard Boiled Eggs
Hard-boiled eggs are a kitchen essential, whether you’re prepping for a holiday, looking for a protein-packed snack, or making an egg salad. With a few simple tips, you can make perfect hard-boiled eggs with bright yellow yolks and easy-peel eggs every time.
Ingredients
- Eggs
Instructions
- Place the eggs in a pot that’s big enough so the eggs won’t crash into each other. Fill the pot with enough cold water to cover eggs by an inch.
- Put heat on medium-high and bring the water to a full boil. Cover the pot, turn off the heat and set a timer for 10 minutes.
- In the meantime, prepare a bowl of ice water to accommodate the eggs. When the timer goes off, transfer the eggs from the pot to the ice water bath with a slotted spoon. Or drain them in a colander and run them under cold water if you’d like to eat them immediately.
- Store them in the refrigerator for up to 5 days.
Notes
- Use older eggs: Fresh eggs are harder to peel. For best results, buy eggs a few days before you plan to boil them for easier peeling. If this isn’t possible, add a half teaspoon of baking soda to a quart of water to make the cooking water more alkaline. Also, allow the eggs to firm up in the refrigerator before peeling.
- Let the eggs chill: Consider leaving the eggs in the ice bath for at least 10-15 minutes. This helps with peeling and ensures they stop cooking.
- Storage: Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 1 week. Keep them in an airtight container or the carton to prevent them from absorbing fridge odors.
- Peeled eggs: If you’ve already peeled them, store them in a container with a damp paper towel to keep them moist. Peeled eggs are best eaten within 2-3 days.