Hard-Boiled Eggs Recipe - Kosher

Servings

6 servings

Yield

6 hard-boiled eggs

Prep Time

5 minutes

Cook Time

10–12 minutes

Cooling Time

10–15 minutes

Total Time

Approximately 25–30 minutes

Difficulty

Easy

Cooking Vessel

Medium saucepan with lid
Slotted spoon
Large bowl (for ice bath)

Ingredients

6 large kosher-certified eggs
Water (enough to cover eggs by 1 inch)
Ice (for ice bath)

Optional (for easier peeling):

1 teaspoon baking soda or
1 teaspoon white vinegar

Instructions

1. Arrange the Eggs

Place eggs in a single layer in a medium saucepan. Do not stack.

2. Add Water

Cover eggs with cold water by at least 1 inch.
(Optional: Add baking soda or vinegar.)

3. Bring to a Boil

Place over medium-high heat and bring to a rolling boil.

4. Turn Off Heat

Once boiling, immediately turn off heat and cover with lid.

5. Let Sit

Allow eggs to sit in hot water:

10 minutes for fully set yolks (standard hard-boiled)
12 minutes for extra-firm yolks

6. Ice Bath

Transfer eggs immediately to an ice bath for 10–15 minutes.
This stops cooking and prevents greenish-gray yolk rings.

7. Peel

Gently tap, roll, and peel under running water if desired.

Nutritional Information (Per 1 Large Egg)

Calories: 70–78
Protein: 6 g
Fat: 5 g
Saturated Fat: 1.5 g
Carbohydrates: <1 g
Cholesterol: 185 mg
Sodium: 60–70 mg

Values approximate.

Dietary Adaptations

Gluten-Free: Naturally gluten-free
Dairy-Free: Naturally dairy-free
Keto / Low-Carb: Ideal
Vegetarian: Yes
Paleo: Yes
Whole30: Yes

Tips & Troubleshooting

Green Ring Around Yolk
Caused by overcooking or slow cooling. Use immediate ice bath.

Difficult Peeling

Use eggs that are 5–7 days old rather than very fresh.
Add baking soda to increase alkalinity.
Peel under running water.

Cracked Shells During Cooking

Avoid rapid temperature changes.
Start with cold water.
Do not overcrowd pan.

Yolks Off-Center
Store eggs on their sides before cooking for centered yolks.

Serving Suggestions

Sprinkle with kosher salt and black pepper
Slice over salads (Cobb, Israeli salad)
Prepare deviled eggs
Add to potato salad
Serve alongside cholent or Shabbat lunch
Chop into egg salad with mayonnaise and paprika

Notes

Always check eggs for blood spots after cracking (if using for other preparations).
Store unpeeled hard-boiled eggs in refrigerator up to 7 days.
Peeled eggs should be stored in an airtight container with a damp paper towel and used within 3–4 days.
For Shabbat preparation, eggs may be cooked in advance and refrigerated.