Description
This guide provides the ultimate method for perfectly cooked, easy-to-peel boiled eggs, ideal for quick, nutritious meals. It ensures a tender white and creamy yolk, making healthy eating simpler for busy mornings or weeknights.
Ingredients
Scale
- 6 large eggs
- 6 cups water
- 4 cups ice
Instructions
- Prepare Eggs and Water: Place 6 large eggs in a single layer in a medium saucepan and cover with 1 inch of cold water.
- Bring Water to a Boil: Place saucepan over high heat and bring water to a rapid, rolling boil.
- Steep Eggs: Immediately remove the saucepan from heat, cover with a lid, and let stand undisturbed for 9 minutes for firm, creamy yolks.
- Prepare Ice Bath: Fill a large bowl with 4 cups of ice and cold water. Transfer cooked eggs immediately to the ice bath and chill for at least 5 minutes.
- Peel Eggs: Gently tap each egg on a hard surface to crack the shell, then peel under cool running water.
Notes
Room temperature eggs and eggs that are about a week old peel easiest. For custom doneness, steep 6-7 minutes for jammy yolks, 8-9 minutes for creamy, and 10-12 minutes for fully firm. Do not overcrowd the saucepan to prevent uneven cooking, and avoid overcooking to prevent a greenish ring around the yolk. A dash of vinegar or 0.5 teaspoon baking soda can aid peeling older eggs.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 large egg (50 g)
- Calories: 78 calories
- Sugar: 0.6 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg
Keywords: boiled egg, easy peel, high protein, meal prep, breakfast, healthy, creamy yolk, quick recipe