Ingredients
Ingredients
- 15 large eggs
- Water, room temperature or from the faucet (enough to cover the eggs)
- Ice (enough to cover the eggs)
Instructions
- Prepare the crockpot: Gently add the 15 large eggs into the crockpot, being careful not to crack them.
- Add water: Pour room temperature water into the crockpot until it completely covers the eggs. The exact amount depends on the size of your crockpot; approximately 4 cups is typical.
- Cook the eggs: Cover the crockpot and cook on high heat for 2 ½ hours, allowing the eggs to cook slowly and evenly.
- Prepare ice bath: Shortly before the cooking time is up, prepare a large bowl filled with ice water for chilling the eggs.
- Cool the eggs: Immediately after the eggs finish cooking, transfer them to the ice water bath and let them sit for 15 minutes. This stops the cooking process and makes peeling easier.
Notes
- Use large eggs for consistent cooking results.
- Ensure water fully covers the eggs to prevent uneven cooking.
- Cooling eggs in ice water is essential to prevent overcooking and achieve easy peeling.
- Cooking time may vary slightly based on your crockpot model; adjust accordingly.
- Store cooked eggs in the refrigerator and consume within one week.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Breakfast, Snack
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
