These easy hard boiled eggs are the ultimate kitchen staple. Make perfectly cooked eggs with zero guesswork and creamy yolks every time. With one pot, simple timing, and reliable results, you’ll get easy-peel shells and foolproof eggs for meal prep, salads, or snacking.
Holly’s Recipe Highlights
- Why Make It: Letting the eggs rest off the heat keeps the whites tender instead of rubbery, and it means less mess and easier cleanup.
- Technique: My biggest peeling problem was shells sticking, but cracking the egg all over and peeling it under running water after an ice bath finally made them slide right off.
- Time-Saving Tip: Cook a full batch and have a grab-and-go protein keto snack all week.
Basic Ingredients You’ll Need
- Large Eggs: Start with cold-from-the-fridge eggs for more predictable timing, and simply adjust the cook time slightly if you’re using room temperature eggs.
- Water: Add enough water to cover the eggs by about ½ inch so the heat stays steady and consistent.
From Pot to Peel
- Cover eggs with water in a large pot.
- Bring water to a rolling boil over high heat.
- Cover, remove from heat, and keep covered (full recipe below).
- Remove eggs from water and place in a bowl of ice water.
Holly’s Egg-spert Tips
- Hard-boiled eggs: Rest 15-17 minutes for large eggs cooked all the way through.
- Jammy yolks: Rest 8–10 minutes for large eggs for a jammy center.
- Soft center: Rest 6–8 minutes for large eggs for a softer yolk.
- No ice available: Run under cold water about 5 minutes, then rest a few more minutes before peeling.
Storage & Reheating
Keep leftovers hard cooked eggs, in an airtight container in the refrigerator for up to 7 days, peeled or unpeeled. If peeled, add a slightly damp paper towel to reduce drying. Refrigerate within 2 hours of cooking. They do not freeze well. Slice into salads, mash into egg salad, or chop into lettuce wraps.
How to Use Boiled Eggs
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Easy Hard Boiled Eggs
Equipment
Ingredients
- 6 large eggs
- water
Instructions
- Place eggs in a pot. Pour water into the pot until water reaches ½″ above the eggs.
- Turn stovetop on high and bring water to a heavy boil. Cover and remove from heat.
- Keep covered for 10-12 minutes for small eggs, or 15-17 minutes for large eggs.
- Remove eggs and place in a bowl of ice water. Or run under cold water for 5 minutes to stop eggs from cooking.
- Peel and enjoy!
Notes
- 15-17 minutes for hard boiled eggs.
- 8-10 minutes for jammy yolks.
- 6-8 minutes for soft boiled yolks.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Easy Hard Boiled Eggs recipe!
Thanks for this. Lots of great info about boiled eggs , not just how to cook them. I have been using my NuWave oven to “hard boil “ large egg(s) in 10 minutes. Works will with no prep or clean up.
Love your site for low carb info and recipes. As an older retired guy I never learned much about cooking but you site is changing that!
Thanks
So happy we could help Steven! Have fun cooking.