Large-Batch Hard-Cooked Eggs

By Megan Ginsberg

Published on February 22, 2022

Time

45 minutes

Yield

Makes 12 eggs

Ingredients

12 large eggs

Before You Begin

Start timing after adding the last egg to the boiling water.

Instructions

Bring 4 quarts water to boil in large Dutch oven over high heat. Fill large bowl halfway with ice and water.

Using spider skimmer or slotted spoon, gently lower eggs into boiling water and cook for 13 minutes. Transfer eggs to ice bath and let cool for 5 minutes.

To peel, gently tap 1 egg on counter to crack shell all over. Begin peeling off shell at wider end of egg, making sure to break membrane between shell and egg white. Under gently running water, carefully peel membrane and shell off egg. Repeat with remaining 11 eggs. Serve.

Photography by Steve Klise. Styling by Kendra McKnight.

Large-Batch Hard-Cooked Eggs

Name: Large-Batch Hard-Cooked Eggs
Total time: 45 min
Ingredients: 12 large eggs

Time

45 minutes

Yield

Makes 12 eggs

Ingredients

12 large eggs

Ingredients

12 large eggs

Ingredients

12 large eggs

Why This Recipe Works

When you’re boiling eggs for coloring, eating plain, or using in recipes, it helps to know how to get perfectly set centers and shells that are easy to remove. Here’s our failproof recipe for hard-cooked eggs.

Before You Begin

Start timing after adding the last egg to the boiling water.

Instructions

Bring 4 quarts water to boil in large Dutch oven over high heat. Fill large bowl halfway with ice and water.

Using spider skimmer or slotted spoon, gently lower eggs into boiling water and cook for 13 minutes. Transfer eggs to ice bath and let cool for 5 minutes.