I feel like eggs look like such a simple ingredient and are deceitfully difficult sometimes. I was intimidated about making anything besides scrambled or over-easy eggs for a long time. That was until I developed a delicious deviled egg recipe which required me learning how to make these easy hard boiled eggs.
I can say they are easy because I have tested every method and to this day I still avoid boiling eggs whenever possible. The secret to making these eggs perfectly every time is using a rice cooker. I also provided oven instructions which work but the rice cooker seems to be my go to for speed and comfort.
Easy Hard Boiled Eggs and some tips
So like I mentioned above, these easy hard boiled eggs are cooked either using a rice cooker or your oven with a mini cupcake pan. I feel like another reason I prefer the rice cooker is because it doesn’t heat up my kitchen, especially in the summer.
I have learned a few things over the years hard boiling eggs, and these are the best tips to keep handy:
- Eggs that are 7-10 days old are a lot easier to peel. I haven’t found this to be a deal breaker but it definitely makes a difference compared to farm fresh or backyard fresh eggs.
- The ugly green ring that forms around hard boiled eggs comes from cooking them in too high of a heat for too long. It is a chemical reaction between the whites and the yolks. That doesn’t happen here.
- These easy hard boiled eggs are easiest to peel right after they are cooled. You can store them in their shell for up to a week or if you peel them you can store them in a bowl of water that is changed daily for up to a week.
- To properly peel these hard boiled eggs: Gently tap egg on a countertop until shell is finely cracked all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.
Using these tips and the following recipes for these easy hard boiled eggs, you will be able to make an unlimited supply of bacon deviled eggs. There are plenty of other recipe ideas as well, I just love bacon.
You can also use the homemade mayo I taught you how to make and whip it together with these eggs for a delicious egg salad.
- 6 eggs
- 2 cups water
- Add the water to the inner pot of your rice cooker
- Place eggs in the Steam Tray and set to Steam for 10-15 minutes
- Once the cooking is complete, remove eggs and place in an ice-water bath for 10 minutes
- Store in the refrigerator for up to 1 week in
shell. If you peel them, store them in a bowl of water for up to one week changing the water daily
In the Oven
- Preheat your oven to 325 degrees Fahrenheit
- Place your eggs in a mini muffin tin. One in each well
- Bake in your oven for 30 minutes
- Once done, remove your eggs and place in an ice-water bath for 10 minutes
- Store in the refrigerator for up to 1 week in shell. If you peel them, store them in a bowl of water for up to one week changing the water daily.
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