HARD BOILED EGGS
Hard-boiled eggs are the ultimate versatile ingredient, perfect for a quick snack, adding protein to salads, or even as a breakfast on the go. But why make just one or two at a time when you can batch prep a whole dozen to have on hand for the week?
Here are six methods for making hard-boiled eggs in bulk, along with some tips for achieving the perfect texture every time. Whether you’re new to batch prepping or a seasoned pro, adding hard boiled eggs to your rotation can come in handy with having another prepped protein on hand.
Egg-citing, right?! 😉
SIX DIFFERENT METHODS
1 | STOVETOP BOILING (CLASSIC METHOD)
Place eggs in a saucepan and cover them with cold water (about an inch above the eggs).
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes, depending on your preferred doneness.
Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.
2 | STEAMING METHOD
Fill a pot with about an inch of water and bring it to a boil.
Place eggs in a steamer basket and lower them into the pot.
Cover the pot and steam the eggs for 10-12 minutes.
Transfer eggs to an ice bath to cool.
3 | OVEN-BAKED EGGS
Preheat your oven to 325°F.
Place eggs in a muffin tin to prevent them from rolling.
Bake for 25-30 minutes.
Place the eggs in an ice bath after baking to stop the cooking.
4 | INSTANT POT
Place a trivet or steamer basket in the Instant Pot.
Add 1 cup of water.
Place the eggs on the trivet.
Seal the lid and cook on high pressure for 5 minutes.
Let the pressure release naturally for 5 minutes, then do a quick release.
Transfer eggs to an ice bath.
5 | COLD START METHOD
Place eggs in a pot and cover them with cold water (about an inch above the eggs).
Turn the heat to high and bring to a rolling boil.
Once boiling, remove the pot from heat, cover it, and let it sit for 10-12 minutes.
Transfer eggs to an ice bath.
6 | AIR FRYER
Preheat the air fryer to 270°F.
Place the eggs in the basket and cook for 15-17 minutes.
Transfer eggs to an ice bath to cool.
SOME TIPS
There are many different consistencies of hard boiled eggs! To adjust yours, add or subtract a minute to test out a new firmness (lessening cooking time will make the yolks more runny, lengthening cooking time will make the yolks more firm).
Peeling the shells off of fresh eggs that have been hard boiled can be tricky – older eggs are easier to peel.
Of the methods listed above, the classic method tends to be quickest preparation from start to finish, though you’ll want to keep an eye on your water to make sure it maintains a simmer (and not a boil). The oven-baked method will take the longest, but is a completely hands-off process during the cooking, giving you time to check something else off your list!
Reaching your nutrition goals (like eating enough protein) doesn’t have to require hours in the kitchen, dedicating entire days to meal prep, or complicated recipes. Batch prepping a handful of ingredients, like hard boiling eggs, can set you up for success days in advance!
Looking for simple strategies—like batch prepping protein—that can make a big difference in your daily nutrition? Whether you’re looking for personalized guidance or want to learn more about smarter-not-harder food prep, I’m here to support you every step of the way. Which method is your go-to for prepping hard boiled eggs?
