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Perfect Hard-Cooked Eggs

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A versatile, simple, delicious breakfast or snack. Great on toast, sandwiches or in salads.

Perfect Hard-Cooked Eggs
Prep Time
5 mins
Cook Time
12 mins
Yield: 1 or more eggs
  • Low Fat
  • Vegetarian
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Ingredients

  • 1 or more fresh, Eggland's Best eggs
  • Water to cover

Preparation

Bring eggs to room temperature then place the eggs in room temperature water; bring to a boil then turn down to a low boil for 12 minutes. Quickly chill the eggs in ice cold water before peeling. 

Click here for tips on how to peel a hard-cooked egg.

Nutrition

Serving size 1 egg (50g)
Calories 60
Fat 4 g
Saturated Fat 1 g
Cholesterol 175 mg
Sodium 65 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Protein 6 g

Your Ratings and Comments

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2 comments

By LD Meyer
August 14

This method goes against the grain but here goes, I've tried this a couple of times and the eggs peel quite easy. Bring water to a boil, take eggs from the frig and poke a hole with a push pin on the large end, with a spoon lower your eggs into the boiling water and bring back to a boil then remove from heat and let set for around 12 mins. dump the warm water and replace it with cold tap water and toss in some ice cubes. Now Lucy I'm gonna try n' s'plain this, when the cold eggs hit the boiling water the eggshell expands and then when you shock the eggs again with the ice water the egg white evidently pulls away from the shell,...crazy but it works, try it! As always I'd wait a week from date of purchase anyway. Adios n' Hasta La Bye Bye! Your wachy unorthodox chef on the western plains. Shalom

By Skeeter Hornacek
February 20

When I boil my EB eggs, about the time the stamp wears off is when I think they attending boiling. Is this a coincidence or on purpose? Thanks