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Perfect hard-boiled eggs (step by step)

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

Hard-boiled eggs can be made ahead for healthy snacks, deviled eggs, or to add to salads.

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

Top view of halved hard boiled eggs

The perfect snack, salad or side dish!

Boiled eggs aren’t just perfect for Easter, we snack on them all year round! Sprinkle with salt and pepper (or any bagel seasoning) for snacks, cut into slices to go on avocado toast.

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

How to make hard boiled eggs

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

How long to boil eggs

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

In this method, rather than boiling hard while simmering, we bring the water to a boil and then remove it from the heat. Cover with a lid then start a timer. It makes the yolks bright yellow, the whites soft, and helps prevent cracking.

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

closeup of sliced ​​boiled egg showing the yolk

How to peel hard-boiled eggs

Now that you know how to prepare perfect hard-boiled eggs, you also need to make sure they are 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, versus how the pH level changes as the egg ages. In an eggshell, essentially, the pH of egg whites reacts differently to the egg membrane, which plays an important role in the coat.
  • Place the eggs in an ice bath, then gently tap the egg to crack the shell all around. Peel the egg under running cold water, letting the water slip between the egg white and the shell membrane, this will help release it.

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

Tips for Perfect Hard Boiled Eggs

Here are my favorite tips for making the perfect hard-boiled eggs (taking all the guesswork and kitchen tricks out of the equation).

    • This recipe is made with large eggs. If you are using medium or extra large eggs, the cooking time will vary by a minute or two.
    • Older eggs will peel better than fresh eggs
    • You don’t 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 prevent the eggs from cooking and helps them peel well.
    • Place in a single layer in the pan and fill up to half an inch over the eggs for even cooking.
    • When the water comes to a rapid boil, remove the pan from the heat and let stand, covered. The heat of the water will gently cook the egg.

Two sliced ​​hard-boiled eggs

Storage room

Hard-boiled eggs will keep in the fridge in an airtight container for about a week. You can save them before or after peeling.

Recipes using boiled eggs

Have you tried making these hard boiled eggs? Be sure to leave a rating and comment below!

Perfect hard boiled eggs

The perfect hard-boiled eggs are the basis of an amazing snack, appetizer or breakfast!

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  • Place the eggs in a saucepan and cover with water at least ½″ above the eggs.

  • Bring the 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.

This recipe uses cold eggs straight from the refrigerator (not room temperature eggs). If using room temperature eggs, the cooking time may need to be adjusted.

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

More tips

  • This recipe is made with large eggs. If you are using medium or extra large eggs, the cooking time will vary by a minute or two.
  • Older eggs will peel better than fresh eggs
  • You don’t 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 prevent the eggs from cooking and helps them peel well.
  • Place in a single layer in the pan and fill up to half an inch over the eggs for even cooking.
  • When the water comes to a rapid boil, remove the pan from the heat and let stand, covered. The heat of the water will gently cook the egg.

calories: 62, Protein: 5g, Fat: 4g, Saturated fat: 1g, Cholesterol: 163mg, Sodium: 62mg, Potassium: 60mg, Vitamin A: 240UI, Calcium: 25mg, The iron: 0.8mg

(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)

Course Breakfast, Side dish, Snack

Food American

Egg lovers rejoice:

Hard-boiled eggs cut in half lengthwise.
Hard-boiled eggs cut in half lengthwise.
Hard-boiled eggs cut lengthwise with a perfect yolk
Hard-boiled eggs cut in half lengthwise.

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