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Ina Garten Hard Boiled Eggs Recipe

Ina Garten Hard Boiled Eggs recipe
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Print Recipe

Ina Garten uses a classic stovetop method to hard boil eggs: start in cold water, bring to a boil, then let them sit off the heat for a precise amount of time. This gentle technique prevents overcooking, resulting in tender whites and creamy, pale-yellow yolks—no chalky centers or rubbery texture.

Ingredients

  • Large eggs (as many as you like, 6–12 is typical)

  • Cold water

  • Ice (for the ice bath)

Instructions

Place eggs in a saucepan

Arrange eggs in a single layer in a saucepan or pot. Cover with cold water until the water level is 1 inch above the eggs.

Bring to a boil

Set the pot over medium-high heat. Once the water reaches a rolling boil, turn off the heat and cover the pan with a lid.

Let sit covered

Let the eggs sit in the hot water, covered, for exactly 15 minutes for large eggs (adjust slightly for smaller or larger eggs).

Prepare an ice bath

While the eggs sit, fill a large bowl with ice and water.

Transfer eggs to ice bath

After 15 minutes, carefully drain the hot water and transfer the eggs to the ice bath. Let them chill for 5–10 minutes.

Peel or refrigerate  

Gently tap and peel the eggs under cold running water, or refrigerate them in their shells for up to 1 week.

Find it online: https://inagartencooks.com/ina-garten-hard-boiled-eggs/