Making hard-boiled eggs is easy if you follow these simple instructions for making the perfect hard-boiled eggs at home.
I learned this method in my Home Economics class in elementary school and still practice till now. If you want to make soft-boiled eggs, click here.
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How to Make Perfect Hard Boiled Eggs
Making hard boiled eggs is easy if you follow these simple instructions for making the perfect hard boiled eggs at home.
Ingredients
- large eggs (50 g each w/o shell)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
- Put water in a saucepan, and gently put eggs in a single layer. Make sure the eggs are completely covered by water. Bring the water to boil on medium heat. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.
- Once the water boils, lower heat but keep the water boiling (but don’t let the eggs jumping around) for the next 12 minutes.
- Discard the hot water and run under cold water.
- When eggs are almost cool, they are ready to peel.
Nutrition
Nutrition Facts
How to Make Perfect Hard Boiled Eggs
Amount per Serving
Calories
72
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
186
mg
62
%
Sodium
71
mg
3
%
Potassium
69
mg
2
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
270
IU
5
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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I am confused. The recipe I have been following starts out like yours except I start with 4 cold eggs, bring to boil …. cover and boil gently for 7 to 8 mns and then into an ice water bath. Not as long as your eggs and they are nice and creamy How can the time be so different?
Hi Elston! Hmm maybe yours is “creamy” as in slightly wet? This hard-boiled egg has one color egg yolk (so I wouldn’t say “creamy”?). As I said in the blog post, this method is a pretty common method in Japan as everyone learned it in elementary school’s home and economics class (in the textbook). These days some people try out room temperature eggs or boiling water to start, etc, but when you start from the water with cold refrigerated eggs, 12 minutes is the time we use.
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Can’t cook. And love most oriental food and would like to try new things to eat. Your news letter may be the ticket.
Hi Steve! I hope I keep encourage you to cook at home! 🙂