How To Make Hard Boiled Eggs: Two Ways

Prep: 20

Cook: 12

Total Time: 32

Yield: 6 servings

Course: Breakfast, Side

Cuisine: American

Calories: 60kcal

Author: Jessica Gavin

Learn how to make hard boiled eggs with two methods that yield creamy centers and easy to peel shells. Stovetop boiling and steaming techniques ensure reliable results. A quick protein packed breakfast or snack, serve with salads, soups or sandwiches.

Ingredients

Hard Boiled Eggs (Boiled)

▢ 6 large eggs, cold
▢ 4 cups ice cubes
▢ 4 cups cold water

Hard Boiled Eggs (Steamed)

▢ 6 large eggs, cold
▢ 4 cups ice cubes
▢ 4 cups water

Instructions

Hard Boiled Eggs (Boiled)

Fill a large pot with enough to cover the eggs by 1-inch once added.
Bring water to a low boil around 200°F (93°C) and then carefully place eggs in the hot water.
Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low.
Cook eggs on a low simmer for 12 minutes.
In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
Once the eggs are done cooking immediately transfer them to the ice bath to chill for 15 minutes.
Gently crack the sides and bottom of the egg shell and peel. Run under cool water to remove any excess shells.

Hard Boiled Eggs (Steamed)

In a large pot add 1-inch of water.
Place steamer inside the pot, place cover on, and bring water to a boil.
Once steam is formed, carefully use tongs to place the eggs in the steamer basket.
Cover the pot and steam eggs for 13 minutes.
In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
Gently crack the sides and bottom of the egg shell and peel. Run under cool water to remove any excess shells.

Notes

Eggs can be left in their shell and refrigerated up to 5 days.
Peeled eggs can be stored in an airtight container for up to 5 days.

Nutrition

Recipe Link