This method is tried and true for perfect hard-boiled eggs every time!
This foolproof method makes delicious, perfectly eggs with bright yellow yolks and shells that easily slip off.
My Tried-and-True No-Fail Method
This is how I make perfect hard-boiled eggs that come out perfect every time!
- Boiled eggs aren’t just great for Easter eggs, they are perfect for deviled eggs or egg salad sandwiches!
- Low-carb and low-calorie, hard-boiled eggs are a healthy snack!
- This cooking method means no grey ring around the yolks.
How to Make Hard-Boiled Eggs
- Place eggs in a saucepan and cover with cold water at least ½-inch above the eggs.
- Bring water to a rolling boil, cover, remove from the heat, and let rest (as per the recipe below).
- Place in a large bowl of ice water for 5 minutes before peeling.
How Long to Hard Boil Eggs
In this method, I bring the water to a boil and then remove it from the heat rather than simmering or boiling the eggs.
Once it comes to a boil, cover the pot with a lid, start a timer, and let it sit covered for 15-17 minutes. This makes bright yellow yolks and tender whites and helps avoid cracks.
How to Peel Hard Boiled Eggs
I find the easiest way to peel hardboiled eggs is to gently tap or roll the egg on the counter to crack the shell. Peel the egg under cold running, allowing the water to slip between the egg white and the membrane of the shell.
If your eggs are fresh, try making them in an Instant Pot (pressure cooker) or an Air Fryer. Fresh eggs peel easier with these methods.
Holly’s Tips for Perfect Hard-Boiled Eggs
Here are my favorite tips for perfect hard-boiled eggs.
- Older eggs peel more easily than fresh ones.
- No need to add anything to your boiling water, such as vinegar or baking soda.
- Prepare an ice bath by filling a large bowl with water and ice. This will stop the eggs from cooking and make them easier to peel.
- Once the water comes to a rapid boil, remove the pan from heat and allow it to rest covered. The residual heat from the water will gently cook the eggs.
Storage
Hard-boiled eggs can be kept in the refrigerator in a sealed container for about one week. You can store them either before or after peeling. Hard-boiled eggs don’t freeze well.
Recipes Using Hard Boiled Eggs
Did you try making these Hard Boiled Eggs? Be sure to leave a rating and comment below!
Perfect Hard Boiled Eggs
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 15-17 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 water. This helps stop the eggs from cooking and helps them to peel nicely.
- 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.
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 1/2″ 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.