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.
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
- Place eggs in a saucepan and cover with cold water at least ½-inch above the eggs.
- Bring water to a rolling boil, cover, remove from the heat, and let rest (as per the recipe below).
- Place in a large bowl of ice water for 5 minutes before peeling.
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.
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.
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
Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast!
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Place a single layer of eggs in a saucepan. Fill with cool water to at least ½-inch above the eggs.
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Bring water to a rolling boil over high heat. Cover and remove from heat.
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Let stand covered for 15-17 minutes (for large eggs).
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Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water for at least 5 minutes.
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To peel, gently roll the egg on the counter until the shell cracks, and then peel the eggs under cold running water.
- 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.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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