Perfect Hard Boiled Eggs

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Making perfect hard boiled eggs is easy and the method below never fails!

Hard Boiled Eggs can be prepared ahead of time for healthy snacks, deviled eggs or to add to salads.

Boiling eggs isn’t really a science, but sometimes it can feel like it is! Below are my favorite tips for perfect hard boiled eggs, taking all of the guesswork out of the equation!

overhead view of hard boiled eggs cut in half

The Perfect Snack, Salad, or Side!

Boiled Eggs aren’t just great for Easter, we snack on them all year long! Sprinkle with salt and pepper (or everything bagel seasoning) for snacks, slice them to go on top of Avocado Toast.

This method means no more overcooked eggs (and no grey ring around the yolks) for perfect deviled eggs or egg salad sandwiches,!

How to Make Hard Boiled Eggs

  1. Place eggs in a saucepan and cover with cold water at least ½″ above the eggs.
  2. Bring water to a rolling boil, cover, and remove from the heat.
  3. Rest covered (off of the heat) per the recipe below.
  4. Place in a large bowl of ice water for 5 minutes before peeling.

How Long to Boil Eggs

This boiled eggs recipe uses large eggs from the fridge, if using medium eggs or extra large eggs, cooking time may need to be adjusted. Room temperature eggs may need less time.

In this method, rather than hard boiling by simmering, we bring the water to a boil and then remove it from the heat. Cover with a lid and then start a timer. This makes bright yellow yolks, tender whites and helps avoid cracks.

  • Allow the eggs to sit for 15-17 minutes (for large eggs) for hard-boiled eggs.
  • Allow the eggs to sit for 8-10 minutes (for large eggs) for jammy yolks.
  • Allow the eggs to sit for 6-8 minutes (for large eggs) for soft boiled.

Closeup of sliced hard boiled egg showing yolk

How to Peel Hard Boiled Eggs

Now that you know how to make perfect hard boiled eggs, you also want to make sure they’re easy to peel.

  • Older eggs peel better! There is a scientific reason for this, and it has to do with the pH level of fresh egg whites, compared to the way the pH level changes as the egg ages. In an eggshell, basically, the pH of egg whites reacts differently to the membrane of the egg, which plays a big role in peeling.
  • Place the eggs in an ice bath and then gently tap the egg to crack the shell all around. Peel the egg under running cold water, allowing the water to slip between the egg white and the membrane of the shell, this will help release it.

If your eggs are fresh, try making them in an Instant Pot (pressure cooker) or an Air Fryer. I find fresh eggs peel easier with these methods.

Tips for Perfect Hard Boiled Eggs

Here are my favorite tips to make perfect hard boiled eggs, (taking all of the guesswork and kitchen hacks out of the equation).

    • 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 water. This helps stop the eggs from cooking and helps them to peel nicely.
    • Place in a single layer in the saucepan and fill to half an inch over the eggs for even cooking.
    • After the water comes to a rapid boil, remove the pan from the heat and allow it to rest covered. The heat from the water will gently cook the egg.

Two sliced hard boiled eggs

Storage

Hard boiled eggs will keep in the refrigerator in a sealed container for about a week. You can store them either before or after peeling.

Recipes Using Hard Boiled Eggs

Did you try making these Hard Boiled Eggs? Be sure to leave a rating and comment below!

overhead view of hard boiled eggs cut in half
4.98 from 41 votes
Review Recipe

Perfect Hard Boiled Eggs

Prep Time 2 minutes
Cook Time 16 minutes
Total Time 18 minutes
Servings 6 eggs
Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast!

Ingredients

  • 6 large eggs
  • water

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Instructions

  • Place eggs in a saucepan and cover with water at least ½″ above the eggs.
  • Bring water to a rolling boil over high heat. Cover and remove from heat.
  • Let stand covered for 15-17 minutes (for large eggs).
  • Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.

Recipe Notes

This recipe uses eggs that are cold out of the fridge (not room temperature eggs). If using room temperature eggs, cooking time may need to be adjusted.
  • Allow the eggs to sit for 15-17 minutes (for large eggs) for hard boiled eggs.
  • Allow the eggs to sit for 8-10 minutes (for large eggs) for jammy yolks.
  • Allow the eggs to sit for 6-8 minutes (for large eggs) for soft boiled.

More Tips

  • 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 filing a large bowl with ice water. This helps stop the eggs from cooking and helps them to peel nicely.
  • Place in a single layer in the saucepan and fill to half an inch over the eggs for even cooking.
  • After the water comes to a rapid boil, remove the pan the heat and allow it to rest covered. The heat from the water will gently cook the egg.

Nutrition Information

Calories: 62, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 163mg, Sodium: 62mg, Potassium: 60mg, Vitamin A: 240IU, Calcium: 25mg, Iron: 0.8mg

(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
close up of cooked Hard Boiled Eggs with a title
top view of cooked Hard Boiled Eggs with a title
close up of Hard Boiled Eggs with writing
Hard Boiled Eggs on a table and close up with writing

Egg Lovers Rejoice:

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Perfect hard boiled eggs. And the egg shell peeled right off. Will always use this recipe for my hard boiled eggs. Can’t wait to try some of her other recipes.5 stars

  2. Thanks for the how to, I always had the hardest time peeling eggs. Now I understand the correct process. I don’t understand what’s wrong with the egg yolks having a little green. It’s still good to eat. The Mayo and Pickle Relish, that I use, makes them just as pretty and delish. I would think that is how they created the book, Green Eggs and Ham. My opinion. Never used an ice bath before, b/c we don’t have or use ice. So, I did the next best thing, I put water in a bowl in the freezer to kinda freeze. It worked great. Thanks!!! Happy Thanksgiving!!!5 stars

  3. Thank you for the simple reminder on the best way for hard boiled eggs. As some of us get older, we need a quick reminder on timing. The younger “know-it-alls” should respect that some cook on stoves without the new fangled cooking devices

  4. Thanks for this; Good to make for camp.
    A side note, try making hard boiled eggs in your instant pot! So easy, perfect every time, and they peeled beautifully. No blow outs either!

  5. Under cooking… I did not see how long you let them sit after they start boiling & you take them off the heat. I only saw that you let them sit a couple minutes shorter if using medium eggs???

    1. The full recipe is a little further down. Hope that helps!

      Let stand covered for 15-17 minutes (for large eggs).

  6. when i finally found the simple recipe instructions after navigating around the superfluous text, pop ups and ad banners it was informative and to the point. simple recipes like this don’t really need a lot of explaining.

    thanks for sharing! they always come out great this way but i do find them easier to peel with salt water. might just be my altitude/tap water quality.4 stars

    1. Hi Tina, glad you enjoyed it. You can always use the Jump to Recipe button at the top to skip straight to the recipe :)

  7. I’m SHOCKED, that anyone would actually need a ‘recipe’, in order to make Hard Boiled Eggs! But I guess so, just by reading the comments. Sad, isn’t it? Wow, unbelievable!

    1. Everyone has to learn sometime. :) Plus it’s always fun to hear everyone’s tips and how different people create the same food.

      1. I agree with you – some people do not grow up watching and helping in the kitchen so even making boiled eggs could be hard for them- my daughter is 6 and can make many things under adult Supervision of course- But she has been in the kitchen with me since she was about four months old

    2. Some of us are new to cooking and were not raised to know these things. I’m SHOCKED that your closed mind would believe otherwise. Sad, isn’t it? Wow, unbelievable!

      Thank you, Holly, for these helpful tips!! I’m 24 and completely new to the cooking world. I was raised on scrambled eggs only and had never even eaten a hard-boiled egg until today. Delish!5 stars

    3. Not everyone grew up with someone teaching them to cook. At least they are trying to learn. What’s sad is that theirs people in this world who get on a post just to judge someone.

    4. As a 20 year old who has been shuffled through foster care system for 16 years, please count me amongst the “sad” ones who need help. Check your privilege before trashing people who want to learn how to cook.

      Thank you Holly for the help, I cried when they turned out perfectly!5 stars

      1. I’m so happy to hear that these worked perfectly for you Justine! You made my day :)

  8. Holly :)

    Thanks a bunch for this really easy way to hard boil eggs..I made mine today and voila they came out great ! ..am using them as an addition for a healthy salad with lots of veggies.5 stars

  9. Amazing that this exact same recipe is posted by several experts – but one expert swears that 10-12 minutes is perfect (or maybe 6 if you like them soft) and another expert suggests 15-17 minutes.

  10. Everyone should check out the new 
    Egg Stripper I purchased on QVC 
    Peels 5 eggs under 10 seconds 
    It works great and I hated peeling the shells 
    Cheers!

  11. Thank you, thank you! Well here it is the early morning of Thanksgiving and I just remembered I had to make Deviled Eggs for our Family and Friends Bounty of Delicious and Different food from the internet. I have to say the timing was perfection and I will forever more use this method. However, I can not say that to using the older egg part on ONLY MY behalf. I did a little experiment and bought 6 freshly bought eggs yesterday and I had a 6, 40 day old eggs in the fridge which I used seperate pots and started at the same time, I brought to a rapid boil and quickly covered and put on back burner to rest for 17 mins. then both went into ice water bathes using seperate bowls. I waited 10 mins to peels, perfect temp. However, at that point I wish I had more of the freshly bought eggs. The new eggs were so easy to peel and the old ones, not so much. But I can not compete with science, but only my opinion and this still gets a 10 in my book. The yolk, a beautiful yellow with none of the green i use to get and the egg was perfect to the touch. That doesn’t change the method….thank you again!5 stars

    1. Aawwhhh Stacie, I am SO sorry – I forgot ALL about you!
      I didn’t mean to keep you waiting for so long. But now it’s true confession time.
      After you got the two pots of eggs boiling … I SWITCHED the two sets of eggs w/out you knowing!!

      And that’s why you thought new eggs peel easier than older ones!! Oh man, I forgot to tell you what I did. Yes – I am a Kitchen Troll, LoL!
      A nice/fun one of course, not a mean one!

      I sure hope you’ll forgive me if you hadn’t figured it out yet! Heh, heh, heh … Sorry!

      1. Hey Sharon,
        Since you wrote this on my birthday (yes, no foolin’!) I thought I should answer you.

        An Instant Pot is another new wonderful cooking invention that is a successor to, and hence improvement of the Abra-Cadabra Pot.

        With the Instant Pot you don’t need to say a single word or need a magic wand or anything – it just cooks by itself in an instant! This means it’s also better than the Magic Chef which requires all kinds of accessories & secret commands. But not the Instant Pot. Isn’t that wonderful !