If you cook a few to a dozen eggs at the beginning of the week, you can use them in salads, for a snack or a part of a quick grab-and-go breakfast. Pro tip: mark any cooked unshelled eggs that you store in the refrigerator with the letter “H” so they are not confused for raw eggs (yes, this happens!)
Learn how to cook the perfect hard-boiled egg.
Saucepan with lid
Bowl for ice bath
Instantpot (Instantpot method only)
Steamer basket (Instantpot method only)
- 6-12 large eggs
- Place the eggs in a large saucepan. Cover them with one inch of cool water.
- Cover the pan with a lid and bring water to a rolling boil over high heat. When the water has reached a boil, reduce heat to medium-high. Boil the eggs for 6-7 minutes over medium-high heat for perfect hard-boiled eggs.
- While the eggs are cooking, prepare the ice bath using equal parts ice and water.
- Using a slotted spoon, transfer the eggs to the ice bath and let them sit for at least 5 minutes.
- Remove the eggs from the cold water. You can store these in the refrigerator unpeeled or peel them and use immediately.