Ingredients
- 20–40 eggs (or as many as fit in one layer)
- Cold water (enough to cover eggs by 2–3 cm)
- 1 tbsp salt (optional)
- 1 tbsp vinegar (optional – helps if shells crack)
- Ice for cooling
Instructions
- Arrange eggs
- Place eggs in a large pot in one layer if possible.
- Don’t overcrowd too tightly (reduces cracking).
- Add water
- Cover eggs with cold water by 2–3 cm.
- Add salt and vinegar if using.
- Bring to boil
- Heat uncovered on high.
- Once water reaches a rolling boil, start timing.
- Cooking times
- Soft-boiled: 6–7 minutes
- Medium: 8–9 minutes
- Hard-boiled: 10–12 minutes
- Cool immediately
- Drain hot water.
- Transfer eggs to ice bath for 5–10 minutes.
- This stops cooking and makes peeling easier.
- Peel or store
- Peel under running water or tap gently and roll.
- Store unpeeled eggs in fridge up to 7 days.
Big Recipes Using Lots of Boiled Eggs
Large Egg Salad (Feeds a Crowd)
- 20 boiled eggs, chopped
- 1½ cups mayonnaise
- 2 tbsp mustard
- Salt & pepper
- Optional: celery, onion, paprika
Mix and serve on bread, wraps, or crackers.
Deviled Eggs – Party Size
- 24 boiled eggs (halved)
- Yolks mashed with:
- 1 cup mayo
- 2 tbsp mustard
- Salt, pepper, paprika
Pipe or spoon back into whites.
Egg Curry (Big Pot)
- 12–18 boiled eggs
- Onion, garlic, ginger
- Tomato puree
- Curry spices
Simmer and serve with rice.
Pickled Eggs (Long Storage)
- Peeled eggs
- Vinegar, water, sugar, salt, spices
- Keeps 2–3 weeks refrigerated.