The Kitchen · Kitchen Basics
Perfect Hard-Boiled Eggs
From The Kitchen · a prep-ahead staple
A Set-the-Week staple — make once, eat all week.
I almost always have hard-boiled eggs in my refrigerator. They're one of the easiest ways to add high-quality protein to a lunch bowl, salad, or even breakfast when you're short on time.
Scale
Ingredients
- 6 large eggs
- Water
- Ice
Method
- Place eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a rolling boil.
- Remove from the heat, cover, and let stand for 10–12 minutes.
- Transfer immediately to an ice bath for 5 minutes.
- Peel and refrigerate.
Storage: Keeps for up to one week in the refrigerator.
Gina's tip
Sprinkle with flaky sea salt, pepper, and smoked paprika for an easy snack.
Coach's Note
Six of these in the fridge is a quiet insurance policy against the day that gets away from you. Protein, no cooking, no decision.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina