How to Hard Boil Eggs
Hard Boiled Eggs are an amazing base for so many recipes, and knowing how to cook them perfectly every time is an important kitchen skill. Come learn the best way to make hard boiled eggs, as well as how to easily peel them and other tips and tricks.
Want a recipe to use these eggs in? Try Classic Deviled Eggs, Avocado Deviled Eggs and Deviled Egg Bruschetta.
Learning how to hard boil eggs is an excellent kitchen skill to have—and it’s pretty simple once you know the basics.
For me, the best way to hard boiled eggs is in a saucepan that has a lid on the stovetop. I’ve broken down all my tips and tricks about it here for you.
I’m also including information on how to easily peel hard boiled eggs because sometimes, those suckers are challenging!
As a note before we begin—this tutorial is for hard boiled eggs specifically.
If you’re looking to make soft boiled, jammy eggs or medium boiled eggs, you need to find a different tutorial to help you out. (My friend Madeline talks about how to soft boil eggs in her tutorial.)
More recipes calling for hard boiled eggs: Salmon Niçoise Salad | No Mayo Potato Salad | Egg Salad | Cajun Cobb Salad | Avocado and Panko-Crusted Chicken Cobb Salad
What you need to make this recipe
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- A large saucepan, depending on the number of eggs you’re hard boiling
- Spider strainer
- A large bowl
In addition to these tools, you need a few ingredients:
- Your favorite eggs—they should still be in the shell and be uncooked. Older eggs are easier to peel than fresh eggs, so keep that in mind, too.
- Ice cubes—to create an ice bath to stop the cooking of the eggs when they come out of the pot.
This hard boiled eggs recipe can be scaled, too, to fit your needs. Sometimes, I’ll make three eggs or make nine. It just depends on the day and what I’m using them for.
Keep in mind that if you want to make more eggs, you need to have a bigger vessel to give them room to cook.
How to Hard Boil Eggs Perfectly Every Time
Place the eggs in a single layer in a large saucepan and cover them with hot water. You want there to be about 1” of water on top of them before we place them on the stovetop.
Did you know? You can very easily change the number of eggs to suit your needs. However, you will need a larger pot if you have more eggs to cook. If you stack the eggs on top of each other in a pan, they run the risk of breaking or cracking as they boil.
Bring the water to a boil over high heat. When the water is boiling furiously (this is known as a rolling boil), turn off the heat, and cover the saucepan.
Set a timer for 12 minutes, and let them sit.
When the timer goes off, remove the eggs from the saucepan with a slotted spoon.
Place them in a large bowl with ice water. Let them cool for 10-15 minutes, or until they are no longer hot to touch.
A word of warning:
If you let the eggs sit significantly longer than this, they will have a green ring around the yolk, which indicates they’re overcooked. While they can be eaten safely, they’re less pretty than a perfectly cooked egg.
What is the best way to peel hard boiled eggs?
Eggs can sometimes be difficult to peel. This could have to do with the age of the egg because older eggs are generally easier to peel.
To peel a hard boiled egg, gently tap the bottom on the countertop. Peel the shell away from the egg. For me, this seems to work better than cracking the shells willy-nilly and peeling from wherever the cracks form.
Keep in mind that this process might take some time, so give yourself plenty of it and don’t rush.
Once you’ve peeled the shells away from the eggs, rinse them and pat them dry.
More tips and tricks:
You can peel hardboiled eggs beneath cold running water, too, to help rinse away the shell at the same time.
Some people swear by adding vinegar or baking soda to the water while boiling it makes eggs peel perfectly, but that has never worked for me.
Frequently Asked Questions
Yes. Once you’ve cooked them, let them cool and then transfer to the fridge before you’re ready to use them.
About a week, give or take a few days. They will keep better if you leave the shell on and peel them right before you’re ready to eat them. However, it’s important to smell them to confirm they’re OK before eating if they have been in your refrigerator for longer than a few days.
Obviously, I prefer the stovetop method to hard boiling eggs. You can also make Instant Pot Hard Boiled Eggs or even hard boiled eggs in the oven.
For a hard boiled egg, 12 minutes is my magic time. (I’ve read some people say that 10-11 minutes is theirs, so this is something you should test for your tastebuds!) However, the time starts when you turn OFF the water. Confused about this? Read my instructions below in the recipe card…
Quick tips and tricks for perfect hard boiled eggs
- Start with cold water and cold eggs. They’ll warm up together and begin cooking. Your timer won’t start until the water is at a rolling boil, and you’ve turned OFF the heat and covered the pot.
- Don’t skip the ice bath. Not only will the ice bath stop the cooking process, but it will help make the peeling easier.
- Scale or downsize this recipe for your needs. Just keep in mind that more eggs will need a larger pan to cook in while fewer can be cooked in a smaller pot.
How to Hard Boil Eggs
Ingredients
- 8 eggs
- Water
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Instructions
- Place eggs in a large saucepan. Cover with water, making sure there is at least 1” of water over the tops of the eggs.
- Turn on the heat, and bring to a rolling boil.
- Turn off the heat, and cover with a lid. Let sit for 10-11 minutes.
- Remove from the water, and place in a bowl with ice cubes. Let cool for 10-15 minutes, or until no longer hot to touch.
- Crack the eggs on the bottom, and peel carefully. If need be, rinse the eggs to remove all the shell.
- Enjoy immediately or add to another recipe of your choosing.
Video
Notes
Quick tips and tricks
- Start with cold water and eggs. They’ll warm up together and begin cooking. Your timer won’t start until the water is at a rolling boil, and you’ve turned OFF the heat and covered the pot.
- Don’t skip the ice bath. Not only will the ice bath stop the eggs from cooking any longer, but it will aid in the peeling process.
- Scale or downsize this recipe for your needs. Just keep in mind that more eggs will need a larger pan to cook in while fewer can be cooked in a smaller pot.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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