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+ servings
eggs in a pot with water
5 from 1 vote

Stovetop Hard Boiled Eggs


Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
12 eggs
How to hard boil eggs in a saucepan on the stovetop.

Ingredients
  

  • 12 eggs large

Instructions

  • 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.
    eggs in a pot with water
  • 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.
  • Remove eggs with a slotted spoon and put them in an ice water bath in a large bowl on the counter immediately.
    eggs in an ice bath
  • Once eggs are cool, remove from the water and refrigerate immediately or peel. It is usually easier to peel cold eggs.
    hand peeling egg

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

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