Perfect Hard Boiled Eggs
(12)
  • Number of Servings: 2
Ingredients
2 Fresh Eggs
Directions
Cover any amount of eggs with about 1/4 inch of fresh tap water. Place this on stove and bring to a boil.

***Once boiling set an egg timer for 12 minutes (not 11 not 13)***

When your timer dings, take from stove and immediately move to cold water. Chill in fridge until eggs are cool to the touch.

Voila! Perfectly peeling eggs.

Number of Servings: 2

Recipe submitted by SparkPeople user BILLIEBUNNY19.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 74.5
  • Total Fat: 5.0 g
  • Cholesterol: 212.5 mg
  • Sodium: 63.0 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.2 g

Member Reviews
  • JFULMER1
     I boil 6-12 eggs at a time and keep them in the refrigerator as an easy snack of protien or to add to my salad if i need more protein grams at dinner - 9/4/09
  • TEDYBEAR2838
     I also put salt in the water to keep the eggs from leaking the contents if they do break. Also, starting with cold water will also help keep them from breaking. - 5/19/09
  • AUBREYJO
     Thanks for the tip. We have chickens and I find that peeling their fresh eggs is frustrating! The 12 minute rule has worked SO well my 8 year old can do it and wind up with a perfect boiled egg! Thank you! - 12/10/09
  • CAROLBAT
     I have used the following method with good results. Cover the eggs with water as above and bring to a boil. Remove from heat and set the timer for 20 minutes and remove the eggs at the end of time (it's ok to forget them) and they are perfectly hard boiled. you can then chill them. - 4/15/09
  • DJHUMPHREY
     Worked great for me! - 10/11/14
  • SBEEGHLY
     hope it works.. thanks for the 12 minute pointer.. I've messed up by putting the eggs in after the water boils then peeling is tedious - 7/29/11
  • DONNAKOVAC
     I found some of the comments to be more helpful than the actual recipe, but that's ok. Perfect eggs, either way! :-) Thank you all of you! - 2/10/11
  • LINDA-
     Thank you -- It was always a guessing game before. - 4/21/10
  • ---EJ---
     Perfect timing! It made for a very quick and easy addition to my morning Wheaties. - 3/2/10
  • BRIDGETTEF2
     PERFECT. but make sure you simmer after it boils. - 2/9/10
  • AUSOMEVOICE
     since are a part of my daily diet I will try this, I'm looking forward to perfectly peeled eggs. - 11/12/09
  • GENEALOGYANGEL
     A classic recipe. I use low heat (simmer) for about 15 minutes, then empty the hot water, put cold water in, plus a lot of ice cubes. Let them sit in the ice water a while. Perfect hard-boiled eggs. The lower heat helps to keep the shells from cracking. - 4/14/09
  • MKWFLA
     How do I keep the eggs from cracking when boiling? - 4/14/09
  • NOLALARUE
     I usually dump out the hot water and fill with ice and a little H2o. I try not to waste water whenever possible - 4/13/09
  • MINNIE
     the immediate cold does the trick. or... as soon as cooked, pour out water and keep pot under cold runing water till eggs are cooled. - 4/13/09
  • 60SIXTY
     the timing will vary according to your altitude.
    12 minutes would have a semi-cooked yolk for me. - 4/13/09
  • GRANBEAR
    Works every time....thanks! - 3/12/08
  • ANDALEX
     i've made this recipe several times on two different continents and it always comes out perfect. - 2/11/08
  • MAMMADANA
     My eggs peeled perfectly! - 1/24/08



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