Hard-boiled eggs for the week
A dozen eggs cooked once on Sunday means a quick, filling breakfast waiting in your fridge every morning, and an ice bath makes them easy to peel.
- 30 min total
- 5 min hands-on
- Anyone can make this
- Serves 6
- About $0.66 a serving
- 140 calories
- Good the next day
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 6 servings.
- 12 large eggs
- ½ tsp everything bagel seasoning, for serving (optional)
From your pantry
- 8 cups water, cold, enough to cover
- 1 pinch salt, for serving (optional)
Each serving has about 140 calories, 13 g protein, 1 g carbs and 10 g fat, and costs about $0.66 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Put the eggs in a large pot in a single layer and pour in cold water to cover them by 1 inch.
over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
As soon as it , turn off the heat, cover the pot and leave it on the burner for 12 minutes.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Timer: 12 min
Dolly’s tip: This gentle method gives firm, bright yellow yolks with no green ring.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
While they sit, fill a large bowl with cold water and a big handful of ice.
Move the eggs into the ice water with a slotted spoon and leave them 10 minutes, until cold.
Timer: 10 min
Dry them and keep them in their shells in a covered container in the fridge for up to a week.
To eat, tap an egg all over on the counter, it under running water and sprinkle with salt or everything seasoning.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Start peeling at the wide end, where the air pocket is.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
