Hard Boiled Eggs

• servings: 12 servings
• active time: 2 minutes
• total time: 30 minutes

Ingredients

12 Eggs

Water

Ice

Directions

Place 8-12 eggs in a 3-quart pot. For more eggs, use a larger pot. The eggs should lay in a single layer comfortably.

Add enough cold water to cover the eggs. Water should rise to about an inch over the eggs.

Turn heat to medium-high and bring water to boil, uncovered.

Immediately turn off heat, cover and move the pot from the heat. Set a timer for 10-12 minutes, depending on how firm you want your eggs.

Meanwhile, place a good amount of ice in a large bowl and fill with water.

When the timer goes off, immediately remove eggs from the water with a slotted spoon and transfer them to the ice bath. Let them sit for several minutes in the water.

Peel and eat immediately (they will be slightly warm, but easier to peel), or cool completely in the refrigerator.

Store cooked eggs in a sealed container in the refrigerator for up to 5 days.

Nutrition

• Calories: 63 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 164 mg
• Sodium: 62 mg
• Total Carbohydrate: 1 g
• Total Sugars: 1 g
• Protein: 6 g