This method is tried and true for perfect hard boiled eggs every time! With bright yellow yolks and shells that easily slip off, these no-fail eggs are perfect for meal prepping, snacking, or your favorite egg recipes.
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Holly’s Recipe Highlights
- Flavor: Hard-boiled eggs have a mild, creamy flavor with smooth whites and rich yolks.
- Why Make It: This no-fail method gives you bright yellow yolks without the grey ring, and the eggs peel easily for snacks, salads, and meal prep.
- Time Saver: Make a batch at the start of the week for quick snacks, breakfasts, and lunches.
- Serving Suggestions: Boiled eggs are perfect for deviled eggs, egg salad, Cobb salads, or an easy high-protein snack.
How to Cook a Perfect Hard Boiled Egg
- Place eggs in a saucepan and cover with cold water (full recipe below).
- Bring water to a rolling boil, cover, remove from the heat, and let the eggs rest.
- Place in a large bowl of ice water for 5 minutes before peeling.
Hard Boiled Egg Timer: A Guide to Doneness
Timing works best with large eggs straight from the fridge. If using medium, extra-large, or room temperature eggs, adjust the resting time by a minute or two as needed.
| Doneness | Time |
| Soft-Boiled Eggs | 6 to 8 minutes |
| Jammy Eggs | 8 to 10 minutes |
| Hard-Boiled Eggs | 15 to 17 minutes |
Storage and Leftovers
Keep unpeeled eggs in an airtight container in the refrigerator for up to 7 days. Peeled eggs will keep for up to 5 days. Add a barely damp paper towel to help prevent drying. Whole boiled eggs do not freeze well, but you can freeze cooked yolks.
Keep the eggs in a single layer in the pot for the most even cooking. If you’re making a bigger batch, use a wider saucepan so the eggs have room to cook evenly.
If an egg cracks while cooking, it’s still fine to eat, it just may not look as pretty. A gentle boil and starting with eggs in cold water can help reduce cracking, and this method is designed to cook them gently once the water comes to a boil.
Yes! Using an ice bath stops carryover cooking and helps prevent gray-green rings. This will help to give you the perfect yellow yolks.
It all comes down to science! The pH levels of fresh egg whites differ from those of older ones. As the egg ages, the pH becomes more alkaline, so it doesn’t stick to the membrane, which in turn makes it easier to peel.
Yes. This same method works for softer yolks, too. As mentioned in the chart above, let the eggs sit covered for 6 to 8 minutes for soft-boiled eggs or 8 to 10 minutes for jammy yolks.
My Favorite Boiled Egg Recipes
Did you try making these Hard Boiled Eggs? Leave a rating and comment below!
Equipment
Ingredients
- 6 large eggs
- water
Instructions
- Place a single layer of eggs in a saucepan. Fill with cool water to at least ½-inch above the eggs.
- Bring water to a rolling boil over high heat. Cover and remove from heat.
- Let stand covered for 15 to 17 minutes (for large eggs).
- Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water for at least 5 minutes.
- To peel, gently roll the egg on the counter until the shell cracks, and then peel the eggs under cold running water.
Notes
- This recipe is made using large eggs. If using medium or extra large eggs, cooking time will vary by a minute or two.
- Older eggs will peel better than fresh eggs
- There is no need to add anything to your boiling water (like vinegar or baking soda).
- Prepare an ice bath by filling a large bowl with ice and then water. This helps stop the eggs from cooking and helps them to peel nicely.
- Allow the eggs to sit for 15 to 17 minutes (for large eggs) for hard boiled eggs.
- Allow the eggs to sit for 8 to 10 minutes (for large eggs) for jammy yolks.
- Allow the eggs to sit for 6 to 8 minutes (for large eggs) for soft boiled.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
All methods stand the test-of-time. I want to add that steaming the eggs also results in quality devils LOL. Same amount of time (15-17 min) and put the eggs in the steamer same time as the water.
I usually LOVE your recipes. I have tried and saved many. But this one turned out to be a disaster! I followed the directions exactly, including the timing. But the shell would not come off. I lost half of the eggs, trying.
I did read that older eggs peel better than fresher ones. I bought these eggs yesterday at the grocery store, and assumed that they had been out of the chicken for awhile!
I will still remain a fan of your recipes!
Oh no! Sorry to hear that, Colleen!
Yes, older eggs are a must. You will waste time and money with fresh ones – but using older eggs these directions work great!
After cooking the eggs by this recipe, can they be cooked the day before serving…will they need overnight refrigeration? Thanks for all your super recipes, many of which I have tried with much success!
Hi Hazel, yes they can be cooked the day before serving. They do need to be stored in the fridge overnight.
I do it exactly like you, but, I find 12 minutes works perfectly for large eggs. 15 minutes they get green-grey around the edge.
I do my eggs similar but bring water to boil then add eggs 10 min then ice bath till they easy to handle
Your post outlines the basic hard-boiled egg technique that I’ve used for years. Last year, I read something about bringing the water to a boil and then putting in the eggs. I tried this method with large, cold eggs from the refrigerator. Boil for 12-13 minutes, drain off the hot water, and fill the pot with cold tap water. Let the eggs sit in the cold water for several minutes until they’re comfortable to hold. The shells practically fall off! And this is with Walmart eggs that are notoriously hard to peel. I’ll never boil eggs any other way again.
This is a horrible recipe. I substituted the water for milk, I used 12 eggs with about one cup of liquid and boiled them for about 30 minutes, AND THEY TURNED OUT RAW! Never using this recipe or any from this website ever again.
Sorry your eggs didn’t work out for you, Jessica! 1 cup of liquid seems like it would not be enough for 12 eggs. The recipe says to use enough liquid to fully cover the eggs plus ½” above. Perhaps that’s why your eggs turned out raw?
Seriously, Jessica? You didn’t do anything the method said to do and you’re insulting about the results?
You can’t be serious???
You just saved my deviled eggs !!
I was thinking that mustard was needed more than mayonnaise.
So glad I read this article before I added way too much mustard.
Use a spoon to peel your hard boiled eggs. Pinch off the end with the air pocket then slip the spoon between the egg white and the membrane.
Thank you for sharing that tip, Scott!
Success at last using this method! I used older large eggs and followed directions. I did leave the eggs in an ice bath for about 15 minutes until the eggs were cold. I lightly tapped the ends and rolled the eggs on the countertop before peeling and didn’t need to peel them under running water. All 24 eggs came out perfect!
That’s wonderful news Reds! I am so glad this recipe worked for you.