The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Stovetop Hard Boiled Eggs are the classic, straightforward way to cook an egg. Our method is foolproof and results in perfectly cooked hard-boiled eggs every time.
It costs about $2.79 to make a dozen hard-boiled eggs. That is approximately $0.46 per serving.
There are a variety of ways to make hard-boiled eggs. We’ve created recipes for multiple methods, so you can easily pick which method fits your lifestyle best! For example, will it be this Crock Pot Hard Boiled Eggs method, Air Fryer Hard Boiled Eggs, Instant Pot Hard Boiled Eggs, Baked Hard Boiled Eggs, or this classic Stovetop Hard Boiled Eggs method?
Stovetop Hard Boiled Eggs
Hard-boiled eggs are super popular around Easter time, but we love them for a high-protein snack any time of the year. While there are multiple ways to make Hard Boiled Eggs, you can never go wrong with the tried and true, old-fashioned, classic way of cooking eggs on the stovetop.
It’s a quick and easy way to cook eggs, especially if you do not have the appliances required for other methods. All you need for this recipe is a pot, water, and a large bowl for an ice bath.
The eggs take up to fourteen minutes to cook, depending on how done you like the eggs to be. The yolks and yellow and creamy and easy to peel. This is a low-maintenance recipe you can teach your kids to make and set them up for success for the rest of their lives.
Hard Boiled Eggs are an inexpensive after-school snack, addition to a meal such as our Seven Layer Salad, or as a delicious side dish like our Horseradish Deviled Eggs. And this old-school Stovetop method for Hard Boiled Eggs is a foolproof way to enjoy perfectly cooked eggs anyway you like them.
Ingredients & Estimated Cost:
- 12 eggs – $2.76
- 1 Tablespoon salt – $0.03
- Ice – $0.00
- Water – $0.00
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, set the eggs and salt in the bottom of a large pot.
- Fill the pot with water, covering the eggs with at least one inch of water.
- Allow the water to come to a hard boil over high heat and then cover with a lid and remove the pot from the heat.
- Set a timer for the desired length of time for the level of doneness you would like (see notes in the recipe card).
- Finally, remove the eggs from the hot water and place them in an ice bath for ten minutes to stop the cooking process.
- Peel and serve the eggs immediately.
***For complete recipe instructions, see the recipe card below.
SERVE: The eggs can be eaten immediately after sitting in the ice bath for ten minutes.
STORE: Store the eggs in an airtight container for up to a week in the refrigerator.
FREEZE: We suggest only freezing the yolks if you want to freeze hard-boiled eggs. The whites become rubbery and inedible once they’re frozen and defrosted. To freeze the yolks, place them in a freezer-safe container and freeze them for 4-5 months.
DEFROST: Defrost the egg yolks in the refrigerator overnight.
The time will vary based on how you want them cooked. The short answer is anywhere from six to fourteen minutes. Look in the notes section on the recipe card for the full description of how long to cook each egg to achieve the desired result. Please note the times may vary according to your stovetop functionalities.
Immediately immersing the eggs in cold water after boiling them is an important step. Doing so stops the cooking process to avoid overcooking.
Adding salt to the water helps the water boil faster. The salt helps by decreasing the vapor pressure of the liquid. When the vapor pressure is reduced, the water can boil more quickly.
Get Kids Involved
Ages 2-3: Guide your child’s hands as they help carefully set the eggs in the bottom of the pot. Practice counting skills as they count the number of eggs they put in the pot.
Ages 4-5: Ask your child to make the ice water bath in preparation for setting the eggs in it once they are done cooking. Teach them how to roll and crack the eggs to peel them.
Ages 6-8: This is a great recipe to have your child try on their own as it is not complicated, and they will gain confidence in their kitchen skills after successfully following the directions for this recipe.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Eggs go on sale around the Easter holiday, and of course, this is the time of year to traditionally dye Easter Eggs so you can find them for as low as 99 cents if you keep an eye on the grocery ads. We buy our eggs at Costco throughout the year as we find it more cost-effective to buy them in bulk.
More Easter Recipes
- Egg Salad Sandwiches
- Horseradish Deviled Eggs
- Easter Bunny Cupcakes
- Ambrosia Salad with Cool Whip
- Seven Layer Salad
- Asparagus in the Oven
- Easter Bunny Rolls
- How to Dye Easter Eggs with Food Coloring and Rice
- Copycat Instant Pot Honeybaked Ham
- Brown Sugar Glazed Carrots
Stovetop Hard Boil Eggs
- large pot
- Liquid measuring cup
- large bowl
- 12 eggs
- 1 Tablespoon of salt
- Place the eggs and salt in the bottom of a large saucepan or pot. Do not overcrowd the eggs.
- Cover the eggs with cold water, at least 1 inch above the eggs.
- Bring the water to a hard boil over high heat. Cover with a lid, then remove the saucepan/pot from the heat.
- Set a timer for the desired length of time. 6 to 14 minutes. (See notes)
- When the eggs have cooked for the desired time, remove them from the hot water and place them in an ice bath for 10 minutes to stop the cooking process.
- Peel and serve immediately or store in the refrigerator for up to 1 week.
- Soft-boiled: 6 minutes
- Medium-soft boiled: 8 minutes
- Medium-boiled: 10 minutes
- Hard-boiled: 12 minutes
- Well done: 14 minutes
Whenever I see posts about hard-boiled eggs, I always look to see if the starting temperature of the eggs is mentioned. Eggs in the United States have been washed and must therefore be stored in the refrigerator; eggs in the UK and other places are not washed and can be left on the counter. I’m probably just showing my OCD-ness when I do this. And, after all, can it make that much difference?
What size eggs?
Jess Jankowski says
Hi Patricia, anything but small will work.
My boiled eggs turned out perfect. I love making on Sunday and enjoying this high protein snack all week.
Perfect simple recipe! My hardboiled eggs peeled great!
Boiling an egg is not something I ever overthought, but your article actually taught me a lot! Never knew that salt in the water makes the eggs cook quicker – very interesting!
Such an easy recipe! I’m using this for my ramen because I like to add an egg on top. Thank you so much!
These boiled eggs look perfect. Thnks for the detailed instructions.