Herb-Infused Hard Boiled Eggs

🕒 Prep: 5 min
🔥 Cook: 12 min
🍽 Serves: 3
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Herb-Infused Hard Boiled Eggs are a delightful twist on a classic snack. By infusing the cooking water with aromatic herbs, these eggs gain a subtle yet irresistible flavor that elevates them beyond the ordinary.

Ingredients for Herb-Infused Hard Boiled Eggs

Eggs: The star of the show, providing a rich source of protein and healthy fats. Choose large, fresh eggs for the best results.
Dried rosemary: Adds a piney, woodsy aroma that complements the richness of the eggs.
Dried thyme: Provides a subtle earthy flavor with a hint of mint and citrus.
Black peppercorns: Introduce a mild spiciness and complexity.
Salt: Enhances all the flavors and rounds out the taste.
Water: The cooking medium that absorbs and transfers the herbal flavors to the eggs.

Tips & Tricks

  • Use older eggs if possible; they peel more easily than fresh ones.
  • Roll the eggs gently on the counter to crack the shell uniformly before peeling.
  • Store unpeeled eggs in the fridge in a covered container with the leftover herbal water for extra flavor.

Serving Suggestions

These herb-infused eggs are lovely on their own, but you can also slice them onto a fresh salad for added protein and flavor. Pair them with a slice of crusty bread and a bit of cheese for a simple but satisfying meal. They're also great as a topping for avocado toast.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, but you may need to use a bit more to achieve the same intensity of flavor.
How long can I store these eggs in the fridge?
They can be stored in the refrigerator for up to one week.
What if I don't have an ice bath ready?
Rinse the eggs under cold running water to cool them quickly, though an ice bath is more effective.

Herb-Infused Hard Boiled Eggs Recipe Walkthrough

Start by placing your eggs in a large pot. Make sure they are in a single layer to cook evenly. Add just enough water to cover the eggs by about an inch. This helps to ensure they cook properly without cracking.

Next, sprinkle in the dried rosemary, dried thyme, black peppercorns, and a teaspoon of salt into the water. These herbs and spices will infuse the eggs as they cook.

Bring the pot to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid and promptly remove it from the heat. This method allows the eggs to cook gently in the residual heat, preventing overcooking.

Let the eggs sit in the hot water for exactly 12 minutes. While they sit, prepare an ice bath by filling a large bowl with ice and water. This step is crucial for stopping the cooking process and making the eggs easier to peel.

After 12 minutes, transfer the eggs to the ice bath for about 5 minutes. This not only stops the cooking but also cools them down enough to handle.

Finally, gently crack and peel the eggs. They can be served warm or cold, depending on your preference.

Why You'll Love This Recipe

  • Quick and simple preparation with minimal cleanup.
  • Aromatic herbs create a unique flavor profile.
  • Perfect for meal prep, snacks, or a protein-packed breakfast.
  • Easy to customize with your favorite herbs or spices.

Ingredients

6 large eggs
1 tbsp dried rosemary
1 tbsp dried thyme
1 tsp black peppercorns
1 tsp salt
Water for boiling

Step-by-step Instructions

1. Place the eggs in a large pot and cover with water by about an inch.
2. Add the dried rosemary, dried thyme, black peppercorns, and salt to the water.
3. Bring the water to a rolling boil over medium-high heat.
4. Once boiling, cover the pot with a lid and remove it from the heat.
5. Let the eggs sit in the hot water for 12 minutes.
6. Prepare an ice bath by filling a large bowl with ice and water.
7. Transfer the eggs to the ice bath for 5 minutes to stop the cooking process.
8. Peel and serve the eggs, either warm or cold.

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