Classic Boiled Eggs
Simple, versatile, and packed with protein for any meal.
⏱️ 9 min🍽️ Serves 1
🔥 155 kcal💪 13g protein🍚 1g carbs🥑 11g fatper serving
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🎬 Watch The Mediterranean Dish make it
Ingredients
- 🥚2 large eggs
- 💧3 cup water
- 🧂¼ tsp salt
Pro tips
- For easier peeling, use eggs that are a few days old, not super fresh.
- Adding a pinch of salt or a splash of vinegar to the boiling water can help prevent cracking and make peeling easier.
- Adjust standing time for your preferred yolk consistency: less time for runnier, more for firmer.
- Hard-boiled eggs can be stored in the refrigerator for up to one week.
Method
- 1Carefully place eggs in a saucepan. Add enough cold water to cover eggs by about one inch.
- 2Add salt to the water. Bring the water to a rolling boil over high heat.
- 3Once boiling, immediately remove the saucepan from heat, cover, and let stand for 6-10 minutes, depending on desired doneness (6 for soft-boiled, 8 for medium, 10 for hard-boiled).
- 4While eggs are standing, prepare an ice bath by filling a bowl with ice and cold water.
- 5After the standing time, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool for at least 5 minutes to prevent further cooking and make peeling easier.
- 6Gently crack and peel the cooled eggs under running water, if desired, to help remove shell fragments.
- 7Serve immediately, or store in the refrigerator for later use.