Easy Hard Boiled Eggs (2 ways)

Sliced boiled eggs on marble background.

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Salads and sandwiches and snacks are going to get even better with two practically foolproof methods to making my Easy Hard Boiled Eggs recipe! Get ready to ditch the traditional boiling water approach. Using these techniques will ensure your eggs are cooked to perfection every time.

Prep Time5

Cook Time12

Total Time17

Course: Breakfast, Brunch, Dinner

Cuisine: American

Servings: eggs

Calories: 63kcal

Author: Cynthia Christensen

Equipment

Steamer basket optional
Bamboo steamer optional
Rice cooker optional

Ingredients

4 Eggs or as many as you need
Water

Instructions

Quick boil and cover method

Place eggs into the bottom of a pot in a single layer. Cover the eggs with cold water so that the water is at least 1 inch above the surface of the eggs.
Cover the pot with a lid. Turn the heat to high and bring the water to a rolling boil. Remove the pan from the heat and keep covered.
Leave in the hot water for 10 minutes for medium and small eggs, 12 minutes for large eggs, and 15 minutes for extra large and jumbo eggs.
After the appropriate amount of time, immediately remove the eggs from the hot water and place into a large bowl filled with ice water for at least 15 minutes.

Steaming method

Add a couple of inches of water to the bottom of your pot and put in your steamer. Bring the water to a rolling boil and then add eggs to the steamer basket.
Cover and steam your eggs for 12 minutes for medium and small eggs, 15 minutes for large eggs, and 16 minutes for extra large and jumbo eggs.

Steamer basket alternatives:

No basket: Crumple up 3 or 4 pieces of aluminum foil into balls and place into the bottom of your pot or saucepan and fill with water to cover the foil. Place a heat safe plate on top and bring to a boil. Add your eggs, cover, and steam your eggs for 12 minutes for medium and small eggs, 15 minutes for large eggs, and 16 minutes for extra large and jumbo eggs. Once the time has elapsed, transfer the eggs immediately to a bowl of ice water for at least 15 minutes.
Bamboo basket: Fill your pot with a few inches of water, bring to a boil, pop on your steamer, add your eggs, and steam your eggs for 12 minutes for medium and small eggs, 15 minutes for large eggs, and 16 minutes for extra large and jumbo eggs. Once the time has elapsed, transfer the eggs immediately to a bowl of ice water for at least 15 minutes.
Rice cooker: Add 2 cups of water to the inner pot. Place the desired amount of eggs into the steam tray, lower the steam tray into the inner pot then close the lid. Press the cook switch and set a timer for 10 minutes for jammy eggs and 13 minutes for hard boiled. Once the time has elapsed, transfer the eggs immediately to a bowl of ice water for at least 15 minutes.

Peeling eggs

Tap the larger end of the egg on the counter to break the shell. Roll gently between your hands to loosen and crack the shell all over. Put back in the water and let sit for a few minutes. This time will allow the water to seep between the egg and the shell membrane to loosen it.
Find an open spot on the bottom (larger end) of the egg and slip a spoon underneath, running it just along the surface of the egg and allowing the water to seep under the membrane. Let the curve of the spoon hug the curve of the egg and gently lift off the shell.

Notes

High altitude: If you live at a high altitude, or more than 2000 feet above sea level, keep your eggs at a low simmer for 12 minutes. The higher you go, add 1 minute of cooking time for every 1000 feet. At 10000 feet, it takes about 20 minutes to boil an egg.

Peeling: Eggs that are about a week old or peel easier when using the boil and sit method. For steaming, any age egg will do. For both methods, I used straight from the fridge cold eggs.

Storage: Unpeeled hard boiled eggs can be kept in a sealed container for 1 week in the fridge, but taste best if used within a day or two. If peeled, you can store these eggs submerged in an airtight container of cold water for 5 days, changing the water daily.

Freezing: Freezing hard boiled eggs is not recommended because the egg white becomes a rubbery and unpleasant texture.

Nutrition