Learn how to make hard boiled eggs perfectly every time! With this easy method, they'll be easy to peel and have vibrant yellow yolks.
Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shell, half the whites come along with it, or when you cut it open, the yolk is slightly green instead of brilliant yellow. Pretty disappointing, if you ask me.
See, cooking perfect hard boiled eggs is easy, but that doesn’t mean that the process you use doesn’t matter. After years of trial and error, I’m happy to say that this method for how to make hard boiled eggs works every time! The yolks are always sunshine yellow, and the shells slide right off. Whether you’re getting ready for Easter, prepping for Passover, or just on the hunt for a protein-packed snack, this easy hard boiled egg recipe is guaranteed to please.
How to Make Hard Boiled Eggs
Follow these simple steps to make perfect hard boiled eggs every single time:
First, boil the eggs. Place them in a single layer in a pot or saucepan and cover them with cold water by 1 inch. Bring the water to a rolling boil over high heat.
Then, let the eggs sit in the hot water. As soon as the water reaches a rolling boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.
Finally, move them to an ice bath. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs.
If you’re not planning to eat the eggs right away, feel free to leave them in the shells and store them in the fridge. But even if this is the case, don’t cut the ice bath short! It’s crucial for stopping the cooking process and making the eggs easy to peel later on.
See below for the complete recipe!
Perfect Hard Boiled Eggs Tips
- Buy the eggs in advance. If I’m cooking sunny side up eggs, fresh eggs will yield the best results every time. But if I’m hard boiling them, the opposite is true! Boiled farm-fresh eggs are more difficult to peel than older eggs. If you want to make perfect hard boiled eggs, it pays to buy them in advance and cook them after a few days in the fridge.
- Store the eggs upside down. This tip comes from Jack’s mom, who makes the BEST deviled eggs for family gatherings. In order for the yolks to land right in the center of the hard boiled eggs, she recommends storing the raw eggs upside down before you cook them.
- Don’t skip the ice bath! Overcooked hard boiled eggs have an unappealing greenish ring around the yolks. We want our yolks to come out sunshine-yellow, so transfer the eggs to an ice bath to stop the cooking process as soon as they come out of the pot. This step is also crucial for making hard boiled eggs that are easy to peel. The ice bath helps separate the egg membrane from the shell, so you’ll be able to peel away the shell without ripping off chunks of egg white.
- Peel them carefully. The ice bath should set you up for success here, but that doesn’t mean the shell will all come off in one piece. Gently tap the egg on the counter to break the entire shell into small pieces. Carefully peel it away along the fractures, leaving the egg whites as intact as possible.
Storing and Serving Suggestions
Peeled or unpeeled hard boiled eggs will keep in the refrigerator for up to 5 days. Enjoy them as a protein-packed snack with salt and pepper or Everything Bagel Seasoning, slice them into salads, add them to grain bowls, or top them onto avocado toast. I also love to make hard boiled eggs to turn into deviled eggs, pickled eggs, or egg salad!
How do you like to eat hard boiled eggs? Let me know in the comments!
How to Make Hard Boiled Eggs
Equipment
Ingredients
Instructions
- Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a rolling boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).
- Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel. Peel and enjoy!
Word to the wise this recipe does not work if you have an induction stove!! Found out the hard way and wasted a dozen eggs which are very expensive right now.
Are you using gas or glass top stove top? If I turn off the heat on my glass top but leave the pot on the burner, there will still be a significant amount of heat. With gas, the heat is gone once the flame is off. Please advise.
Hi, I’ve used this method on gas and glass top stoves, leaving the pot on the burner. I’ve had great results with both stove types!
The instructions indicate to remove the pot from the heat.
Put the hard boiled egg in a jar or glass.. Fill the jar or glass with water to a depth of two horizontal fingers, approximately. Cover the top and shake until you see the shell crack and begin to separate. Pour the egg out and the shell will slip off like a glove.
This works! I bought a little gadget called a Negg, and it is basically this and it works like a charm. Peeling eggs is the bane of my existence! 🙂 I will try the timing on this method though, everyone’s is different!
I like mine at 9 min. Kinda on the squishy side. And warm. Great fir egg sandwich. Or on top of salad
I follow everything you say with one exception. I’ve never been lucky peeling eggs, until now. After the ice bath, dry the egg and put it in a jar with a lid. Shake it gently five or six times and the shell it will fall right off. Sounds impossible, but it works.
Peel them while hot (you can run a small stream of cool water over only the egg you are peeling if too hot for your fingers) and shells come right off even when using fresh eggs
Agree – works really well. Thanks for the tip.
I save your recipes on emails but don’t know where they are.
Hi do I find saved recipes?
GO TO THE TOP OF THIS PAGE AND SEE THE TAB FOR SAVED RECIPES. YOU WILL BE PROMPTED TO CREATE AN ACCOUNT FIRST.
Now if you could just tell me how to achieve the same success with quail eggs !
GREAT THANK YOU!
Didn’t work, all white we’re stuck to the shells. Back to the instant pot I guess.
Did you try boiling it with salt and vinegar? that worked/works for me
Darryl, this is the Only recipe that I have achieved perfectly boiled and easy to peel eggs from. The shells practically fell off the eggs, the yolks were cooked to perfection. God knows I have tried every method out there, just got done doing my 4th batch following this recipe. You are doing something wrong that your eggs are not peeling perfectly.
Do you add salt to the water?
i find adding salt and a bit of white vinegar makes the eggs easier to peel
we don’t.
Put eggs in boiling water for 8 minutes. Then let them rest in a bowl or plate. No need for ice bath. They peel easily—just crack the end that has the air pocket then use the side of your thumb to peel large pieces. Easy peasy.
Follow the instructions carefully and the eggs were no easier to peel than when I usually boil them and let them cool at room temp…
Ditto! I had a really hard time!
Love this site and the recipes. Gave this recipe the benefit of the doubt. Have tried this three or four times with different store-bought eggs (and in different states).
The hard boiling part seems to work okay, but the cold water step does not make the eggs easier to peel. In fact, every time I go to peel one of these eggs, the peel takes the egg with it. Left with like 3/4 of or 1/2 an egg when finished :/
Maybe there just isn’t a way to make hard boiled eggs easy to peel?
There is Alyssa! And I was 64 years old and an accomplished cook in the kitchen before I found it! This hard boiled egg hack is so easy I still giggle every time I make them. No need to add salt or vinegar to your water. Just bring it to a boil, and before slipping your eggs into the pot just slightly tap them on the counter. It doesn’t matter which end. Just enough to hear a small. “Tick” that barely cracks the shell. Any more than that and you will have white spill out. Couldn’t believe it… A total game changer and perfect eggs sliding out just like glass. Even with very fresh eggs that had just been laid by homegrown free range chickens. A miracle!
Should we leave the pot on the burner after the heat has been turned off?
Thanks!
Hi Ekta, I typically do!
Thank you!
Great method—simple and ensures perfectly cooked eggs! If you’re looking for more details on cooking times, I’ve shared my approach too.
Hi. Are eggs straight out of the fridge at room temperature?
Hi Bryce, I typically cook them straight out of the fridge.
Which way is considered upside down? 🙃
Hi Irma, with the pointier/tapered side facing down!
Hi Julie, in this method, you cover the pot after it comes to a boil.
I followed the recipe. Set timers for cook time & chill time. Easy to peel. They were 10 minute creamy perfection! TY! ❤️🥚
I’m glad it’s worked so well for you!