Hard boiling eggs couldn’t be easier, all you need are eggs and water! I usually boil 8-12 at a time, then they are ready and easy to grab for quick breakfasts or snacks. I’m also a huge fan of classic egg salad! And curried egg salad! And eggs on cobb salads…. etc, etc, etc.
Use a pan large enough for all of the eggs to be covered by an inch or two of water. You want them to float in the water as they boil, not smash against the pan or each other and break. You also want to make sure to add cold eggs to cold water in the pan. Now here’s the hard part (kidding), bring the water to a boil, then shut off the heat, cover the pan and set a timer for 8-10 minutes. Done! You can let the eggs sit in the pan longer than 8-10 minutes, but you may end up with a darker color to the edge of the yolk.
At this point you can eat them hot, or refrigerate for later. To peel the eggs, I like to roll them on the counter first. It seems to make it a little easier. Running the egg under water, or peeling in a bowl of water, helps too if the peel is giving you trouble. But sometimes eggs are just hard to peel. Unless you are making deviled eggs, it really doesn’t matter what the peeled eggs look like!
Also, if you like soft boiled eggs, you can set the timer for 3 minutes (or longer depending on how you like your yolk done), and eat them hot with butter, salt and pepper – it’s simple, but delicious!
Here’s a few of my favorites using hard boiled eggs:
- Your favorite size and color eggs, as many as you like!
- Fill a pan with enough cold water to completely cover the eggs, plus an additional inch of water. You want the eggs to have enough water to float as they boil and not bounce on the bottom of the pan.
- Put the eggs in the pan of cold water and turn the burner to high.
- Once the water starts boiling, turn the heat off, cover the pan, and set the kitchen timer for 8-10 minutes. Once the timer goes off, you can either eat the eggs hot, or put them in the fridge for later.