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Perfect Hardboiled Eggs

378 A Perfect Hardboiled Eggs.jpg
378 A Perfect Hardboiled Eggs.jpg

Perfect Hardboiled Eggs


At any given point, I always have a small bowl of 6 or so hardboiled eggs. From a quick breakfast on the go to egg salad sandwiches or chopped on a salad, having cooked eggs at on hand offers a great, healthy and quick snack or meal in a matter of seconds. And given it only takes a few minutes to cook, making a batch on the weekend is a great way to set yourself for the week.

Yield: 6 eggs

Oven: N/A

Preparation time: 5 minutes

Cook Time: 3 minutes + 10 minutes rest

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6 eggs


1.   In a medium size saucepan filled with room temperature water, add eggs ensuring they are completely covered with water.

2.   Over medium heat, bring to a boil and allow to cook at a boil for 3 minutes. Remove pan from heat, cover and allow eggs to continue to cook off heat for 10 minutes.

3.   Using a slotted spoon, transfer eggs to a large bowl filled with ice water allowing eggs to quickly cool.

4.   Once eggs are cold, transfer to a bowl fitted with a lid and store in the refrigerator for up to 5 days. 


Kitchen Note: If peeling immediately after the ice bath, I find it easier to tap the eggs lightly on the counter then using a spoon, slide the spoon under the shell and carefully pull the shell away. Alternatively, using clean hands to carefully remove the shell is another great option. Make sure you rinse the eggs after peeling them to ensure no shell fragments remain.