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    Stovetop Hard Boiled Eggs

    Jan 26, 2022 · Leave a Comment

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    plate of hard boiled eggs

    Cooking hard boiled eggs on the stovetop is the most traditional way to cook them. There are many different variations of stovetop instructions but we love this method. Grab a saucepan or a stockpot and some large eggs or extra large eggs and let's get started making some stovetop hard boiled eggs.

    stovetop hardboiled eggs collage

    SERVING SUGGESTIONS

    If you don't want to eat plain hard boiled eggs as a snack or breakfast, consider any of these delicious options.

    • Cobb Salad – Fill a salad bowl with chopped up romaine lettuce. Add bacon crumbles, sliced hard-boiled eggs, crumbled blue cheese (or your favorite cheese), avocado, tomatoes and any other toppings you like. Toss with your favorite dressing.
    • Deviled Eggs – Try these skinny deviled eggs.
    • Egg Salad Sandwiches – See how amazing this sandwich is on a croissant!

    OTHER WAYS TO HARD BOIL EGGS

    Whether you're cooking hard-boiled eggs for easter or just because you love them, here are our favorite additional methods for cooking the perfect hard boiled eggs. Scroll to the bottom for our instructions for the perfect hard boiled eggs in a saucepan or pot on the stovetop.

    HARD BOIL EGGS IN THE OVEN

    Try a batch of eggs in the oven to see how easy this egg recipe is!

    AIR FRYER HARD BOILED EGGS

    Using the air fryer is one of the easiest ways to cook an egg. No hot water needed so if you, or someone you know, has trouble lifting heavy pots (sauce pans) or has tremors in their hands, this might be the best way to go!

    INSTANT POT HARD BOILED EGGS

    Cooking eggs in the electric pressure cooker (Instant Pot) is easy as well.

    SLOW COOKER HARD BOILED EGGS

    Cook your eggs overnight in your crock pot (slow cooker) while you sleep! Wake up to perfect hard boiled eggs.

    Hard boiled eggs sprinkled with salt and pepper.

    STORAGE TIPS

    Refrigerate: You can store hard boiled eggs in a refrigerator (fridge) for up to 7 days. Once they're removed from the refrigerator, they should be eaten within 2 hours.

    Freeze: It is not recommended to freeze hard boiled eggs.

    RELATED RECIPES

    Instant Pot Hard Boiled Eggs
    Cooking hard boiled eggs in an instant pot is easy and quick!
    See Recipe
    eggs in an instant pot
    Air Fryer Hard Boiled Eggs
    Use your air fryer to make easy, foolproof hard boiled eggs.
    See Recipe
    Oven Hard Boiled Eggs
    It's easy to cook the perfect hard boiled egg in the oven.
    See Recipe
    oven cooked hard boiled eggs in a muffin tin
    Crock Pot Hard Boiled Eggs
    This fix and forget method of cooking crock pot hard boiled eggs is great for cooking overnight.
    See Recipe
    bowl of brown eggs in front of a crock pot
    hard boiled eggs on a plate

    FREQUENTLY ASKED QUESTIONS

    (note to writer) choose popular frequently asked questions or things you think people would want to know.

    How do I soft boil an egg?

    If you want your egg yolks to be runny and your egg whites to be slightly soft (soft boiled egg) we recommend you use our cooking process and remove the eggs from the water after 6 minutes and immerse them in the cold water bath for soft boiled eggs. If you want a firmer egg white and a slightly runny yolk, try a 10 minute egg.

    Can I keep a hard boiled egg if it cracks?

    Yes! You can keep a hard boiled egg if it cracks. We do not recommend dying the egg if the shell is cracked, however.

    Why do you put eggs in an ice water bath after you hard boil them?

    Immersing your hard-boiled eggs in an ice bath (large bowl of ice water) has two benefits. First, it reduces the temperature of the egg, ending the cooking so your eggs don't get overcooked. Second, it separates the egg white from the membrane, making them easier to peel.

    eggs, keto friendly, stovetop
    eggs in a pot with water

    Stovetop Hard Boiled Eggs

    How to hard boil eggs in a saucepan on the stovetop.
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Ice Bath Time: 15 minutes
    Total Time: 35 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: Easter, egg, hardboiled egg
    Servings: 12 eggs
    Calories: 63kcal
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    Ingredients
     

    • 12 eggs - large

    Instructions
     

    • eggs in a pot with water
      Add eggs in a single layer to a large pot or saucepan. Don't overstuff the pot, make sure there's a little extra room in the pot. Do not stack eggs on top of each other.
    • Add cold water to the pot until the eggs are covered by about a half an inch of water.
    • Place pot on stove and turn burner to high. Bring water to a boil. Cover the pot then remove the pot from the heat. Set your timer and do not remove the lid for 15 minutes.
    • eggs in an ice bath
      Remove eggs with a slotted spoon and put them in an ice water bath in a large bowl on the counter immediately.
    • hand peeling egg
      Once eggs are cool, remove from the water and refrigerate immediately or peel. It is usually easier to peel cold eggs.

    Notes

    • Refrigerate hard boiled eggs within 2 hours of cooking. Refrigerate for up to 7 days.
    • To peel eggs, gently crack all the way around the egg and peel the shell away from the egg gently.
    • If you are going to dye the eggs, do not use any eggs that cracked while cooking or dye will seep into the egg white.
    • We prefer to use large eggs or extra large eggs from the store. You may use medium sized eggs but we recommend reducing the cooking time. If you use fresh eggs you may need to adjust your cooking time as well. Fresh eggs tend to be a bit more difficult to peel.
    • This recipe calls for a dozen eggs but you can cook less at a time, no problem.

    Nutrition

    Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

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