Go Back
Foolproof method for beautifully cooked, easy-to-peel hard-boiled eggs every time.

Perfect Hard-Boiled Eggs

Foolproof method for beautifully cooked, easy-to-peel hard-boiled eggs every time.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • Cold water to cover eggs
  • Ice or very cold water for ice bath

Equipment

  • Medium saucepan
  • Slotted spoon or tongs
  • Bowl for ice bath
  • Timer
  • Bowl for peeling (optional)

Method
 

  1. Place eggs in a saucepan and cover with cold water (1–2 inches above eggs).
  2. Bring water to a rolling boil, then immediately remove from heat.
  3. Cover and let sit in hot water for 9–12 minutes, depending on desired yolk firmness.
  4. Transfer eggs to an ice water bath and chill for at least 5–10 minutes.
  5. Peel and enjoy—or refrigerate for later use!

Notes

Use older eggs for easier peeling.
Add a splash of vinegar to water to prevent cracking.
Store unpeeled eggs in fridge up to 7 days.