This easy and classic recipe from Martha Stewart is the perfect way to enjoy creamy, perfectly cooked hard-boiled eggs. Quick and simple, it’s a versatile dish you can whip up with just water and eggs-common ingredients found in every kitchen. Ideal for meal prep, snacks, or salads, it’s your go-to for perfectly tender results!
Recipe Ingredients:
- 12 large eggs, room temperature
How To Make Hard Boiled Eggs?
- Prepare the eggs: Place 12 large eggs in a large saucepan, arranging them in a single layer. Cover the eggs with 2.5 cm/1 inch of cool water.
- Bring to a boil: Slowly heat the saucepan over medium heat until the water begins to boil.
- Remove from heat and rest: Once boiling, cover the pan with a lid, remove it from heat, and allow the eggs to sit for exactly 12 minutes. This ensures the yolks stay creamy and the whites remain tender.
- Cool the eggs: Carefully transfer the eggs to a colander and place them under cold running water. Alternatively, submerge them in an ice bath to halt the cooking process.
- Peel the eggs: To peel, gently tap each egg’s top and bottom on a hard surface. Roll it lightly under your palm to crack the shell, then carefully peel it away.
- Serve or store: Slice, halve, or enjoy the eggs whole! Store any unpeeled hard-boiled eggs in the refrigerator for up to one week.
Recipe Tips:
- Use Room Temperature Eggs: Cold eggs straight from the fridge are more likely to crack when boiled. Let them sit out for 30 minutes before cooking for the best results.
- Don’t Skip the Timer: Timing is everything. Set a timer for exactly 12 minutes once you remove the pan from the heat to avoid overcooking or undercooking the eggs.
- Cool Quickly: Immediately transfer eggs to an ice water bath or run them under cold water to stop cooking and make peeling much easier.
- Peel Under Water: If the shell sticks, peel the eggs under a small stream of water. This helps the shell separate from the egg effortlessly.
- Test Freshness: Older eggs are easier to peel. If you’re unsure, place eggs in a bowl of water—if they sink, they’re fresh; if they float, they’re older and perfect for boiling!
How To Store Leftovers?
First, let the hard-boiled eggs cool to room temperature. Once cooled, store them in their shells in an airtight container in the refrigerator for up to 1 week. Peeled eggs should be stored in a sealed container with a damp paper towel to keep them moist.
Nutrition Facts
Serving Size: 1 large egg (50g)
- Calories: 78
- Total Fat: 5.3g
- Saturated Fat: 1.6g
- Cholesterol: 186mg
- Sodium: 62mg
- Potassium: 63mg
- Total Carbohydrate: 0.6g
- Dietary Fiber: 0g
- Sugars: 0.6g
- Protein: 6.3g
Check out More Recipes:
Martha Stewart Hard Boiled Eggs
Description
This easy and classic recipe from Martha Stewart is the perfect way to enjoy creamy, perfectly cooked hard-boiled eggs. Quick and simple, it’s a versatile dish you can whip up with just water and eggs—common ingredients found in every kitchen. Ideal for meal prep, snacks, or salads, it’s your go-to for perfectly tender results!
Ingredients
Instructions
- Prepare the eggs: Place 12 large eggs in a large saucepan, arranging them in a single layer. Cover the eggs with 2.5 cm/1 inch of cool water.
- Bring to a boil: Slowly heat the saucepan over medium heat until the water begins to boil.
- Remove from heat and rest: Once boiling, cover the pan with a lid, remove it from heat, and allow the eggs to sit for exactly 12 minutes. This ensures the yolks stay creamy and the whites remain tender.
- Cool the eggs: Carefully transfer the eggs to a colander and place them under cold running water. Alternatively, submerge them in an ice bath to halt the cooking process.
- Peel the eggs: To peel, gently tap each egg’s top and bottom on a hard surface. Roll it lightly under your palm to crack the shell, then carefully peel it away.
- Serve or store: Slice, halve, or enjoy the eggs whole! Store any unpeeled hard-boiled eggs in the refrigerator for up to one week.
Notes
- Use Room Temperature Eggs: Cold eggs straight from the fridge are more likely to crack when boiled. Let them sit out for 30 minutes before cooking for the best results.
- Don’t Skip the Timer: Timing is everything. Set a timer for exactly 12 minutes once you remove the pan from the heat to avoid overcooking or undercooking the eggs.
- Cool Quickly: Immediately transfer eggs to an ice water bath or run them under cold water to stop cooking and make peeling much easier.
- Peel Under Water: If the shell sticks, peel the eggs under a small stream of water. This helps the shell separate from the egg effortlessly.
- Test Freshness: Older eggs are easier to peel. If you’re unsure, place eggs in a bowl of water—if they sink, they’re fresh; if they float, they’re older and perfect for boiling!
Martha Stewart Hard Boiled Eggs