Perfect Hard-Boiled Eggs for Snacking and Meal Prep

Quick Recipe Version (TL;DR)

• Yield: 3 servings (2 eggs per serving; makes 6 eggs)
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 20 minutes

Quick Ingredients

• 6 large eggs (cold from the fridge)
• 6 cups (1.4 L) cold water (or enough to cover eggs by 1 inch / 2.5 cm)
• 2 cups (475 ml) ice + 4 cups (950 ml) cold water (for ice bath)
• 1/2 teaspoon kosher salt (optional, for serving)
• 1/4 teaspoon freshly ground black pepper (optional, for serving)

Do This

• 1) Put 6 eggs in a saucepan in a single layer; add 6 cups cold water to cover by 1 inch.
• 2) Bring to a rolling boil over high heat (212°F / 100°C).
• 3) Turn off heat, cover, and set a timer for 12 minutes for fully set yolks.
• 4) Move eggs to an ice bath (2 cups ice + 4 cups water) and chill 5 minutes.
• 5) Tap, roll, and peel under cool running water for easiest peeling.
• 6) Eat plain or season with salt and pepper; refrigerate extras.

---

Why You’ll Love This Recipe

• Reliable results: Fully set whites and yolks with a simple, repeatable timing method.
• Easy peeling: An ice bath helps the egg contract slightly for cleaner peels.
• Meal-prep friendly: Make a batch for quick snacks, lunches, and salads all week.
• Minimal ingredients: Just eggs and water, with optional seasoning.

Grocery List

• Produce: (Optional) fresh chives or dill for garnish
• Dairy: large eggs
• Pantry: kosher salt, black pepper (optional), white vinegar (optional)

Full Ingredients

For Boiling

• 6 large eggs (about 50 g each, cold from the refrigerator)
• 6 cups (1.4 L) cold water (or enough to cover the eggs by 1 inch / 2.5 cm)
• 1 teaspoon white vinegar (optional; can help reduce leaking if an egg cracks)

For the Ice Bath

• 2 cups (about 200 g) ice cubes
• 4 cups (950 ml) cold water

For Serving (Optional)

• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1/4 teaspoon smoked paprika (optional)
• 1 tablespoon chopped fresh chives (optional)

Step-by-Step Instructions

Step 1: Set up the pot and ice bath

Place the eggs in a medium saucepan in a single layer (this helps them cook evenly). Add 6 cups (1.4 L) cold water, or enough to cover the eggs by 1 inch (2.5 cm). If you’re using it, add 1 teaspoon white vinegar.

In a medium bowl, prepare an ice bath with 2 cups ice and 4 cups cold water. Set it near the stove so it’s ready the moment the eggs finish cooking.

Step 2: Bring the water to a rolling boil

Set the saucepan over high heat and bring the water to a rolling boil (212°F / 100°C). You’re looking for vigorous bubbling that doesn’t stop when you stir.

Step 3: Turn off the heat and start timing

As soon as the water reaches a rolling boil, turn off the heat and immediately cover the pot with a lid.

Set a timer for 12 minutes for classic hard-boiled eggs with fully set yolks. Keep the pot covered the entire time so the retained heat finishes the cooking gently and evenly.

Step 4: Chill the eggs in an ice bath

When the timer goes off, use a slotted spoon to transfer the eggs straight into the prepared ice bath.

Let them chill for 5 minutes. This stops the cooking (so you don’t get overcooked yolks) and helps the shell release more easily.

Step 5: Peel cleanly

Gently tap each egg on the counter to crack the shell all over, then roll it lightly under your palm to loosen it.

Peel under cool running water or while the egg is submerged in the ice bath. Start at the wider end (often where the air pocket is) for an easier beginning.

Step 6: Serve or store

Eat the eggs plain, or slice in half and season with kosher salt and black pepper. For extra flavor, add smoked paprika or chopped chives.

If you’re not eating them right away, refrigerate promptly (details below).

Pro Tips

• Use a single layer of eggs: Stacking can lead to uneven cooking and more cracking.
• Don’t skip the ice bath: It halts cooking quickly and usually makes peeling easier.
• Peel under water: Water can slip under the membrane and help lift the shell cleanly.
• For easier peeling: Eggs that are 7–10 days old often peel more easily than very fresh eggs.
• Avoid the green ring: Overcooking can cause a gray-green layer on the yolk; sticking to 12 minutes off-heat and chilling fast helps prevent it.

Variations

• Jammy eggs (still set, slightly creamy center): Use the same method but set the timer for 9 minutes, then ice-bath for 5 minutes.
• Soft-boiled eggs (runny yolk): Use the same method but set the timer for 6 minutes, then ice-bath for 3–5 minutes.
• Seasoned snack eggs: Slice and sprinkle with smoked paprika, everything seasoning, or a pinch of cayenne.

Storage & Make-Ahead

Store hard-boiled eggs in the refrigerator at 40°F (4°C) or below. For best freshness, keep eggs unpeeled in a covered container for up to 7 days. If you peel them, store in an airtight container for 3–5 days; if needed, place a slightly damp paper towel in the container to help prevent drying out. Do not leave cooked eggs at room temperature for more than 2 hours (or 1 hour if the room is above 90°F / 32°C).

Nutrition (per serving)

Approximate, per serving (2 large eggs), plain: 144 calories; 12 g protein; 10 g fat; 1 g carbohydrate; 0 g fiber; 124 mg sodium; 372 mg cholesterol.