Teriyaki Chicken Recipe

No-Fail Method For How to Make Hard Boiled Eggs

How to make perfect hard boiled eggs at home. Plus our best tips for peeling them.  Jump to the easy method for How to Cook Hard Boiled Eggs or watch the recipe video to see how we do it.

Cooking a hard boiled egg is so simple. When we’re good enough to think ahead, we make a batch and keep them in the fridge for  on-the-go snacks packed with protein.

How to Poach an Egg Perfectly Every timeYOU MAY ALSO LIKE: How to easily poach eggs plus tips for making them for a crowd. Jump to our Poached Eggs Recipe.

How to Cook Hard Boiled Eggs

Find yourself a tall sided saucepan then add your eggs so that they are in one layer. You don’t want to pile them in there, when the water we’re adding in the next step begins to boil, we don’t want to risk cracking one or more of the egg’s shells. Add cold water. You want the water to cover the eggs by 1 to 2 inches.

How to Cook Hard Boiled Eggs

Bring the water to a boil. The moment the water begins to boil, cover the pan with a lid and cook for 30 seconds. After 30 seconds, move the pan off of the heat then set a timer for 12 minutes and you’re set. The 12 minute cooking time is for a large egg, reduce the time by 1-2 minutes for medium-sized eggs (or increase a minute or two for extra large). Remove the eggs and either run under cold water or submerge into a large bowl filled with water and ice. This will stop the eggs from cooking.

Making Hard Boiled Eggs Perfectly Every Time

Easy Peel Hard Boiled Eggs

If you’ve made hard boiled eggs before, you’ve probably experienced the occasional stubborn egg that just doesn’t want to peel nicely. There are lots of tricks out there for easy peel eggs. We’ve tried a few, but have found the following tricks to work best for us:

  • Try not to use the freshest eggs. Fresher eggs don’t peel as easily so if you have the chance, buy eggs for deviled eggs a few days in advance.
  • Cool the eggs completely before peeling. We find this helps a lot, but if you’re still having trouble, crack the cooled egg and place it back into the ice bath. The water sneaks underneath the shell where you cracked it and makes it easier to peel after 5 minutes or so.

How to Make Deviled EggsYOU MAY ALSO LIKE: How to make deviled eggs with mayonnaise, vinegar, and mustard. Plus, suggestions for spicing them up and our tips for hard boiling eggs. Jump to the Deviled Eggs Recipe.

How to Cook Hard Boiled Eggs

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

No-Fail Method For How to Make Hard Boiled Eggs

  • COOK
  • TOTAL

This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can lay in the saucepan in one layer so they do not hit each other and crack shells while they cook.

4 or more eggs

You Will Need

4 large eggs

Water

Directions

    Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes.

    **Cooking time can range from 10 to 14 minutes, depending on the size of your eggs as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to “sacrifice” one egg and check doneness.

    Just before the eggs are cooked, prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 egg / Calories 71 / Protein 6 g / Carbohydrate 0 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 5 g / Saturated Fat 2 g / Cholesterol 185 mg / Sodium 62 mg
AUTHOR: Adam and Joanne Gallagher

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12 comments… Leave a Comment
  • Leeann April 26, 2018, 10:20 pm

    This method of cooking hard boiled eggs is a complete and total bust. I have a dozen eggs with a barely cooked yolk and very soupy white. There is no way I can use these for deviled eggs. I salvaged the yolks and made the deviled egg filling and just used it as a cracker or sandwich spread. 😟

    Reply
    • Joanne May 2, 2018, 2:21 pm

      Hi Leeann, So sorry they didn’t turn out for you. This method works like a charm for us. Were your eggs extra large? If so, you would have needed to leave them in the water (with the lid on) for a minute or so more. I’m glad you were able to use the eggs in the end anyway!

      Reply
  • Horace Palmer, III September 3, 2017, 5:28 pm

    When I worked in a NYC commercial kitchen, the night crew, who made the egg salad for the next day, always swore by putting a ton of salt into the water as they cooked the eggs, like 3 or 4 dozen at a time. I’ve found that it works in this recipe also. For 4 eggs, like a 1/4-1/2 cup of salt. However, I find other techniques described here as interesting, so I’ll give them a try.

    Reply
  • david jones October 16, 2014, 12:57 am

    I like using a teaspoon. I just crack the egg and poke the teaspoon under the shell and rotate.

    Reply
  • Tom August 22, 2014, 12:28 pm

    Everybody seems to make a “process” out of peeling hard boiled eggs– this tip works with ALL Boiled eggs, Hot, ,Cold, ,over boiled – whatever! Ready? Here it is, Simply tap/crack shell all the way around and hold under COLD RUNNING TAP WATER While peeling the shell– a lot of times it will simply come off in mostly one piece without all the mess!! Water gets into the cracks and literally puffs out the shell away from egg. If the egg is broken, again simply run the tap water on the opposite side of the break and Wa – La, a perfectly peeled hard boiled egg

    Reply
  • Marty July 3, 2014, 1:40 pm

    A hint for some one making potato Salad with hard boil eggs. When potatoes are boiling put your eggs in i use a spoon and time it for 10 minutes and take them out putting them in a bowl of cold water or running water it stops the cooking process. Making Devil Eggs, Hard Boil Eggs the same way use boiling water also. The yolks come out with a beautiful yellow color. Have also mention this method to chefs many times also. No Gray yolks for me.

    Reply
  • Lorae July 3, 2014, 12:47 am

    I Loved all your tips and tricks! Very helpful :)!

    Reply
  • Marsha Z May 16, 2014, 6:06 pm

    I don’t have a problem with the cooking method. I have difficulty peeling the shells
    off the eggs. They come off in itty-bitty shell fragments. Am I not letting the eggs
    cool down enough? Are the eggs too fresh? Also, since I’m now disabled, a lot of
    my prep work is done at the dinette table, instead of standing at the countertop.
    Anything to make the task easier, right?

    Reply
    • Joanne May 19, 2014, 10:54 am

      Hi Marsha, We’ve just added a little note about peeling hard boiled eggs in the article above. (Your question inspired us to add a few tips). Here’s what we’ve added:

      “If you’ve made hard boiled eggs before, you’ve probably experienced the occasional stubborn egg that just doesn’t want to peel nicely. There are lots of tricks out there for easy peel eggs. We’ve tried a few, but have found the following tricks to work best for us:
      Try not to use the freshest eggs. Fresher eggs don’t peel as easily so if you have the chance, buy eggs for deviled eggs a few days in advance. (This is not necessary, it just makes things a little easier)
      Cool the eggs completely before peeling. We find this helps a lot, but if you’re still having trouble, crack the cooled egg and place it back into the ice bath. The water sneaks underneath the shell where you cracked it and makes it easier to peel after 5 minutes or so.”

      Hope that helps!

      Reply
      • Theresa July 8, 2014, 12:10 pm

        Put a spoonful of vinegar in the water while coooking and the eggshell will come off nicely!

        Reply
        • Joanne August 7, 2014, 1:20 pm

          Great tip!

          Reply
      • Nancy July 19, 2015, 6:31 pm

        After cooking and pouring in cold water I smash each end of egg against something and put it back into the water. That lets water seep in to make peeling easier. Hold egg under tepid water while peeling.

        Reply

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