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 time:
First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.
Then, let them sit in the hot water. As soon as the water begins to 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 rap 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 healthy 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 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!
should the eggs be cold or at room temperature before being added to the pot?
Hi Jennifer, I use cold eggs straight from the fridge.
For the last 30 years, I have used a hard boiled egg maker that I inherited from my grandmother, Irene. After all this time, it finally gave out. So for the first time in my life, I made hard boiled eggs on the stove. This recipe/procss was absolutely perfect. Exactly how she said it would. I also raise chickens so I will use this every week. Thank you so much.
Hi Colette, I’m so glad your eggs came out perfectly!
Nein, nicht das Eisbad war zu lang – das kann auch 2 Stunden sein. Aber die Eier waren zu frisch! Um die Eier gut schälen zu können, müssen sie mindestens 2 Wochen alt sein. Keine Angst, Eier halten 2-3 Monate!!! Alles andere ist falsches Marketing.
Allerdings den Tipp von KD würde ich keines Falls machen: wenn die Schale kaputt ist, hält das gekochte Ei nur noch wenige Tage, da Bakterien in das Produkt eindringen können. Gekochte Eier halten lange.
English translation courtesy of Google translate:
No, the ice bath wasn’t too long – it can also be 2 hours. But the eggs were too fresh! In order to be able to peel the eggs well, they must be at least 2 weeks old. Don’t worry, eggs last 2-3 months!!! Everything else is false marketing.
However, I wouldn’t do KD’s tip: if the shell is broken, the boiled egg will only last a few days because bacteria can get into the product. Boiled eggs last a long time.
I cook mine almost same w time but before I put in water I tap my eggs (roundest side up) lightly with a spoon til you hear a crack (trust me takes trial & error) I only messed 2 up that cracked and leaked a little white in pot.. but then I just run under cold water til they cool and I hit them off counter and they peel so easily or u can get a spoon and make crack and work the spoon round the egg and it comes off almost like a spiral..
I was brought up on Delicious egg salad after Church on Sundays, and over these last several years I’ve had SO much trouble with the Peeling!! I have tried Many recipes and kept few for do-overs. It shouldn’t be so difficult, And with this recipe I had Much Better success than others- And I Thank you!!
Lori, after struggling so much with peeling despite trying all different recipes, the key is the ice bath- I wasn’t using enough ice. That water must be truly *ice cold* and it needs to stay that way (so use enough water so that the hot eggs won’t affect the overall temperature too much) for the whole time.
Hi Lori, I’m glad you had peeling success!
Perfect!!!
I like my eggs HARD BOILED, so I leave them cooking for 12 minutes and they are perfect every time. THANKS
I’m so glad your eggs have turned out perfectly!
Hi, yes, the water should be at a full boil before you turn off the heat. Sorry for the confusion!
I have figured this out through trial and error but I think it would be super helpful to include this is the text body and recipe instruction section. Each time I make this recipe—which btw, is the best recipe ever for making HBEs—I still need to scroll down to the comments ensure the boiling/water bubble level is correct. A video of what the boil should actually look like would be the most helpful… you know, if you’re bored and have spare time. 😉
Hi! After boiling, covering and turning off the heat, do you move the pot to a cool burner or leave it on the hot burner for the 10-12 minutes? Thank you! ?
I leave it on the burner!
I have never been good at cooking boiled eggs, but after following your recipe I was a pro lol. HOWEVER, I had to run downstairs, I figured I’d be fine since I was waiting for the boil. Got back and they were boiling already. I’d say no more the 2-3 mins. I turned them off asap and put the lid on the pot. I put my timer on for 10 mins (not staying on that floor coming down stairs at 10 mins would put me right at the 12mins). I immediately put them in the ice bath after I tested one and OMG SO PERFECT AND YUMMY! Shell came off so easy!!! Thank you??
Hi Tara, I’m so glad the egg technique has been working out so well for you!
I followed the recipe e but the whites came out not fully set and now I’m getting yelled at for ruining the easter eggs. 🙁 I wish I knew whst went wrong. The metal of the pot I used is on the thinner side and tends to cool quickly but to compensate I kept the heat on low with the water at a bare simmer for the first few minutes of cook time to make sure it’d be hot till the end. maybe the eggs were just too cold from the fridge?
Thanks for clear directions about boiling for 10 min VS bringing to a boil then leaving off the burner for 10 min then ice bathing it. Many other blogs don’t clarity that. I also appreciate your pics and great descriptions of 10 NN for creamy orange and 12 min for chalky yellow texture of yolks- that is super helpful and not in other blogs!
I’m so glad the instructions and photos were helpful!
Define “boil” please! Like, a few bubbles rising to the to top? Or a rolling boil? Thank you!
I was wondering the same thing. I looked it up and it means a rapid boil.
A rolling boil – past a few bubbles.
Hi Madeline, yes, just store the peeled eggs in an airtight container in the fridge.
Please define “upside down.” Is that pointed end down?
Hi Gloria, yes, pointed end down.
My eggs came out perfectly! Thank you for this great easy recipe! I can’t wait to try the soft boiled eggs next!
Hi Jade, I’m so glad you enjoyed them!
So as soon as the water boils turn the heat off?
Hi Zach, yep!
Do you leave on the hot burner or remove from burner?
This is groundbreaking who knew I’m trying this now
Yes!
They were perfect!
I finally got it right after 50 years ! Thanks !
Perfectly cooked. I used jumbo eggs so I added one extra minute to the cook time.
Gas stove –
6 room temp jumbo eggs-
Left pot on same burner after shutting gas-
13 min cook time then 20 min in ice bath
Peeled so easily- ate one immediately and it was delish.
I’m so glad your eggs were perfect!
Works perfectly!!
Hi Lois, I’m so glad you love the recipe!