Need to know how to make Hard Boiled eggs? My recipe for Hard Boiled Eggs makes them Perfect Every Time. Great for egg salad, deviled eggs & more!
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword eggs
Prep Time 3 minutesminutes
Cook Time 30 minutesminutes
Total Time 33 minutesminutes
Servings 12
Author Gina Kleinworth
Ingredients
Stovetop
12eggs
water
1tspsalt
Pressure Cooker
12large eggs
2½cupscold water
Air Fryer
12large eggs
Instructions
Stovetop
Place the eggs in the bottom of a heavy stockpot.
Fill the pot with water until the eggs are covered completely & the water level is about 1" higher than the top of the eggs and then add the salt.
Bring to a boil over high heat.
Once the water begins to boil, remove the pot from the heat & cover.
Set a timer for the desired length of time - 6 to 14 minutes. (See notes)
After the eggs have sat covered in the hot water, immediately transfer the eggs into a bowl of ice water to stop the cooking process.
Let the eggs come to room temperature in the ice water before transferring to another bowl lined with paper towels.
Refrigerate until ready to use.
When ready to peel, tap lightly on the counter to crack the shell, dip in a bowl of water & then peel the shell away.
Re-dip into the water to remove any remaining shell pieces you may not be able to see.
Pressure Cooker
Place the eggs and water in the pot. Close the lid & set it to cook on manual pressure for 6 minutes.
Do a complete natural release for 6 minutes, then quick release the remaining pressure.
Then transfer the eggs to a bowl of ice water to stop the cooking process.
Let the eggs come to room temperature in the ice water before transferring to another bowl lined with paper towels.
Refrigerate until ready to use.
When ready to peel, tap lightly on the counter to crack the shell, & then peel the shell away.
Dip the peeled egg into a small bowl of water to remove any remaining shell pieces you may not be able to see.
Air Fryer
Place the eggs in the air fryer.
Close and cook at 270 degrees for 15 minutes.
Immediately transfer the eggs to ice-cold water after the cooking time is up.
Let the eggs come to room temperature in the ice water before transferring to another bowl lined with paper towels.
Refrigerate until ready to use.
When ready to peel, tap lightly on the counter to crack the shell, dip in a bowl of water & then peel the shell away.
Re-dip into the water to remove any remaining shell pieces you may not be able to see.
Notes
Cook Times - Stovetop
Soft boiled 6 minutes
Medium-soft boiled 8 minutes
Medium boiled 10 minutes
Hard-Boiled 12 minutes
Very Hard Boiled 14 minutes
Note - if doing the pressure cooker version & you want to do back to back batches, you need to increase the time by 1-2 minutes for each step on the second batch because the cooker will already be hot from the first batch & therefore won't take as long to come to full pressure. That period of time is part of the cooking process.**If you live above 5000 feet, use the 5-5-5 method - 5 minutes cook time, 5 minutes natural pressure release, 5 minutes in the ice water bath.