Perfect Hard Boiled Eggs


4.9 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Perfect Hard Boiled Eggs calories by ingredient
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Introduction

This egg will peel perfectly every time! This egg will peel perfectly every time!
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.

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    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

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  • 2 of 2 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Worked great for me! - 10/11/14

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