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Hard-boiled eggs cut in half to show firm whites and bright yellow yolks

Easy Hard-Boiled Eggs

Hard-boiled eggs with firm whites and creamy yellow yolks, made with a simple stovetop method. Great for snacks, salads and meal prep.
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Prep Time 2 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • Cold water enough to cover the eggs by 1 inch
  • Ice for the ice bath

Method
 

  1. Place the eggs in a single layer in a saucepan. Add cold water to cover them by about 1 inch.
  2. Bring the water to a full boil over high heat.
  3. As soon as it boils, turn off the heat, cover the pan and let the eggs stand for 12 minutes.
  4. While the eggs stand, fill a bowl with ice and cold water.
  5. Move the eggs to the ice water with a slotted spoon and let them cool for at least 5 minutes.
  6. Peel and eat, or refrigerate in the shell.

Notes

  • For a slightly softer, creamier yolk, let the eggs stand for 10 minutes.
  • Cook as many eggs as fit in a single layer. The timing stays the same.
  • Mark boiled eggs with a pencil so they don’t get mixed up with raw ones in the fridge.
  • On an electric stove, move the pan off the hot burner when you turn off the heat.