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.

overhead view of hard boiled eggs cut in half

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

  1. Place eggs in a saucepan and cover with cold water at least ½-inch above the eggs.
  2. Bring water to a rolling boil, cover, remove from the heat, and let rest (as per the recipe below).
  3. Place in a large bowl of ice water for 5 minutes before peeling.
Perfect Hard Boiled Eggs on a plate with writing

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.

Timing It Right

This hard-boiled egg recipe uses large eggs chilled from the fridge.

  • For medium eggs or extra large eggs, the cooking time may need to be adjusted by a minute or two.
  • Room-temperature eggs may need less time.

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.

Two sliced hard boiled eggs

Why do older eggs peel better?

Older eggs peel better! Why are some hard-boiled eggs impossible to peel while others come off like a breeze? 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 acidic, so it doesn’t stick to the membrane, which in turn makes it easier to peel.

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 cooked and sliced
4.98 from 89 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Perfect Hard Boiled Eggs

Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast!
Prep Time 2 minutes
Cook Time 16 minutes
Chill Time 5 minutes
Total Time 23 minutes
Servings 6 eggs

Equipment

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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.
Cooking Times
This recipe uses eggs cold from 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.
4.98 from 89 votes

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
Perfect Boiled Egg on a plate with a title
fail proof Perfect Boiled Egg with writing
tasty Perfect Boiled Egg on a plate with writing
Perfect Boiled Egg with different cooking durations on a plate and close up with a title

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About the author

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. Holly, I might suggest you try to steam the eggs. I have been using various steamers and steam for 12 minutes. The eggs taste great and they are much easier to peel.5 stars

  2. I haven’t tried this method but my hubby’s is faster and peels easily.
    *boil water put a tblsp of baking soda in
    *add eggs – turn down temperature to slight boil
    *boil slowly for 10 – 12 minutes
    *pour cold water over several times to cool
    Peeling is a BREEZE!!

    1. Donna, you are right! Boiling water method is the best way to have eggs that are easy to peel. My daughter gave me this method and it works!

  3. Since going air fryer for hard “boiled” eggs I’ll never go back, never ever have problems peeling….air fryer, cold water, fridge, peel as needed….so much easier.

  4. 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

    1. Spend With Pennies (Holly Nilsson) is my go-to website for reliable, delicious recipes that use ordinary ingredients.5 stars

  5. 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

  6. 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

  7. 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!

  8. 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).

  9. 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 :)

  10. 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 :)

  11. 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

  12. 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.

  13. 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!

  14. 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 !