If you eat hard boiled eggs as often as I do, you probably have gotten very good at it. Or, maybe you’ve found that it’s hit-and-miss? This is how I make my hard-boiled eggs come out perfectly, every time. The cook time can be reduced just as easily if you want soft-boiled eggs.
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Note that the salt helps to keep the eggs from cracking, while the vinegar will help with peeling the eggs.
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Passive Time | 5 minutes |
| Servings |
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Ingredients
- 6 eggs
- 8 cups cold water enough to cover eggs
- 1 tsp vinegar
- 1 tsp kosher salt
- 8 cups ice water
Ingredients
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Instructions
- Place eggs in a large pot of cold water, with enough water to completely cover the eggs.
- Turn the stove on high. Raise to a boil. Add salt and vinegar. While this is going on, prepare a bowl of the ice water large enough to immerse the eggs after boiling.
- Cook for eight minutes, if you want a hard boiled egg. Soft boiled eggs are done in six minutes.
- Immediately remove eggs using a slotted spoon, and place in an ice water bath. This stops the cooking process, and keeps them from becoming overcooked.
