Our Favorite Hard-Cooked Eggs
Our Favorite Hard-Cooked Eggs
This is how we hard-cook eggs—gently—and it’s a method we love because it makes tender eggs with creamy yolks. As Kids Advisory Board member Danielle says, “This is a great recipe because you can cook the eggs ahead of time, store them in the refrigerator, and eat them when you’re ready. It’s a great snack in the morning or before heading out to an event or practice!”
kitchen gear
- Medium-sized pot with lid Kitchen timer
- Medium-sized bowl
- Large slotted spoon
Ingredients
- 4 large eggs
- ice
Instructions
- Gently put the eggs in the pot and add enough water to cover the eggs by about 1 inch.
- Put the pan on the stove, turn the heat to medium-high, and bring the water to a boil (you’ll know the water’s boiling when you see bubbles breaking all over the surface).
- Turn off the heat as soon as the water boils, cover the pan, and let it sit for 10 minutes.
- While the eggs are sitting, fill the bowl with cold water and add 10 ice cubes.
- After 10 minutes, use the large slotted spoon to move the hot eggs to the bowl of ice water. Let them cool for 5 minutes, then drain the eggs by holding them against the side of the bowl with your hand while you pour out the water.
- Peel and eat right away or store in the refrigerator for up to 1 week.