Perfect Hard Boiled Eggs (Four Ways!)
Ingredients
- Eggs
- Water
Instructions
Method 1 - Rolling Boil
- Bring 2 to 4 quarts of water to a boil in a saucepan over high heat. Gently lower the eggs into the water using a slotted spoon.
- Return to a boil and reduce the heat to a simmer. Cook for 14 minutes for large eggs, 12 minutes for medium and small eggs, and 15 minutes for jumbo eggs
- Transfer eggs to a bowl of cold water to stop cooking.
- Verdict: Super hard to peel. The membrane stayed on the egg and it was a big ol' mess. It completely fell apart and this was the third attempt at peeling. All of the others split open. Eggs were undercooked
Method 2 - Quick Boil and Let Sit
- Place large eggs in a single layer in a saucepan. Cover with water, at least 1-inch over eggs. Cover and bring to a boil. Immediately remove from heat and let stand, covered for 15 minutes. (12 for medium and small, and 18 for jumbo)
- Drain and rinse with cold water until completely cool.
- Verdict: Easy to peel. Perfectly cooked. Pretty much a perfect hard boiled egg.
Method 3 - Baked in Oven
- Preheat oven to 325 degrees. Place eggs in a muffin tin. Bake for 30 minutes Transfer to a bowl of cold water for 10 minutes.
- Verdict: Really easy, no mess. Easy to peel. Nice, evenly cooked eggs.
- Tip: If you are concerned about the presentation, there is a little brown spot where the egg sits on the muffin tin. If you are making egg salad, it might not matter. But if you are going to make deviled eggs, I would not choose this method.
Method 4 - Instant Pot
- Add rack to the bottom of the Instant Pot. Add eggs in a single layer. Pour 1 cup water over eggs. Cook on HIGH pressure for 7 minutes.
- Manual release and transfer eggs to bowl of cold water and cool completely.
- Verdict: Perfectly cooked eggs, easy to peel. If you have an Instant Pot, this is the way to go.
Nutrition
Serving: 1gCalories: 5kcalCarbohydrates: 0.03gProtein: 0.5gFat: 0.3gSaturated Fat: 0.1gSodium: 5mg
Tried this recipe?Let us know how it was!