In this Basics by The BakerMama, I teach you how to hard-boil eggs so they’re picture perfect for salads, snacks, and delicious deviled eggs.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
All They’re Cracked Up to Be!
In salads, on sandwiches, as deviled eggs or even a quick snack, the hard-boiled egg is a pretty perfect food. I love the texture and versatility. And I love how filling they are! All that protein! When I first started to hard-boil eggs, it took a little trial and error to get the timing down right. Overcook a hard-boiled egg and it can turn out a bit…chalky. Undercook it and… well, yuck. Lucky for you, I took one for the team and now I can teach y’all how to hard-boil eggs to perfection every time.
All you need are some eggs (white, brown, pretty blue-green heritage eggs–any kind of egg will do!), a bit of salt, and some water and you’re halfway to delicious, versatile, perfectly-textured hard-boiled eggs. It doesn’t get any easier!
How to Hard-Boil Eggs
First, place the eggs in a single layer in a saucepan. Then fill the pot with enough water so that there’s an inch of water covering the eggs. Sprinkle the water with ½ teaspoon of salt.
Bring to a roaring boil over high heat. Once the water is boiling, turn off heat, cover and let set for 10 minutes. Finally, using a slotted spoon, remove each egg and transfer to a bowl of ice water to stop them from cooking further. Store in an airtight container in the refrigerator for up to 5 days.
Quick tip! Hard-boiled eggs are easiest to peel under running water. They store longer and fresher if you wait to peel them right before eating/using, but I usually go ahead and peel all of mine right away and store them peeled if not using them right away out of convenience and because we usually eat them or use them within a day or two.
Ready to Learn More?
Looking for more of Basics by The BakerMama? Brush up on more skills by learning how to soft scramble eggs, how to make stovetop popcorn, or soften butter to just the right consistency for your baking project.
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
xoxo,
Basics by The BakerMama: How to Hard-Boil Eggs
- Prep Time: 2
- Cook Time: 15
- Total Time: 17 minutes
- Yield: 6
Description
In Basics by The BakerMama, I teach you how to hard-boil eggs so they’re picture perfect for salads, snacks, and delicious deviled eggs.
Ingredients
- 6 large eggs
- ½ teaspoon kosher salt
Instructions
- Place eggs in a single layer in a saucepan and cover with enough water that there’s an inch of water covering the eggs. Sprinkle the water with ½ teaspoon of salt.
- Bring to a roaring boil over high heat.
- Turn off heat, cover and let set for 10 minutes.
- Use a slotted spoon to remove each egg and transfer to a bowl of ice water to stop them from cooking further.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
Hard-boiled eggs are easiest to peel under running water.
Awesome recipe