- PrepTime: 0 Mins
- CookTime: 15 Mins
- TotalTime: 15 Mins
- Gather the ingredients.
- Place the eggs in a heavy-bottomed saucepan and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. How much water will depend on the size of the pot, but in general, a bigger pot is better. Crowding the eggs risks cracking them.
- Bring the water to a full boil, uncovered. You'll see the water simmering, but as soon as you see a few big bubbles, remove the pot from the heat and cover it. Let the pot stand untouched for 15 minutes.
- Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes to stop the cooking process.
- Then either peel and serve or refrigerate.
- Hard-boiled eggs should be stored in the fridge, peeled or unpeeled, and will be good for up to a week.
- Put cold eggs in boiling water. Gently lower 6 to 12 large eggs, cold from the fridge, into 6 to 8 cups boiling water. Lower heat and simmer 11 minutes, then plunge into an ice bath. Simmer one minute less for medium eggs and one minute more for jumbo eggs.
- Use the pressure cooker. The whole process takes 15 minutes, and it's the best method for eggs of any age and for deviled eggs.