How To Make Hard-Boiled Eggs

Learn how to make hard-boiled eggs with this step-by-step video and easy recipe. It’s totally simple, and totally delicious!

Anyone else always think of Ramona Quimby when you eat a hard-boiled egg?

Or maybe I should say, the not-hard-boiled egg? ?

Ha, I’m pretty sure that the fearless 8-year-old heroine of my childhood and her lunchroom escapades will always bring a smile to my face when I think of this method of cooking eggs. (And always give me a moment of pause before cracking open that shell, whoops.)

Well, whether hard-boiled eggs also happen to be your go-to pop of protein to pack in your lunchbox, or keep in the fridge for easy breakfasts, or pop on a cobb salad, or “devil” on Easter, or whatever sounds most egg-cellent to you — today I’m sharing my best tips and tricks (and a new video!) for how to hard-boil eggs perfectly every time. I actually first shared this hard-boiled egg recipe a few years ago, but it seemed like the perfect one to bring back for our weeklong series on how to cook eggs.

Let’s get to boiling!

How To Make Hard-Boiled Eggs | 1-Minute Video

Choosing Your Eggs for Hard-Boiled Eggs

Similar to what we discussed in yesterday’s tutorial about how to make soft-boiled eggs, somewhat older eggs (versus fresh, brand-new eggs) are ideal for hard-boiling. They tend to peel easier, and crack less easily when boiling.

How To Hard-Boil Eggs

To make hard-boiled eggs, gently place your eggs in an empty saucepan or stockpot, and then fill the pan with cold water so that there is at least 1 inch of water on top of the eggs (if using 6 or less eggs), or 1.5-2 inches of water on top of the eggs (if using 7-14 eggs).

Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil (we’re talkin’ big bubbles).

Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil. Let the eggs boil for 1 minute (no more). Then remove the pan from the heat, and cover snugly with a lid. Let the eggs continue to cook in the pan for 9-11 minutes, or until the yolks reach your desired level of doneness.

(**This method of cooking the eggs in hot-but-not-boiling water reduces the chance of getting that weird greenish ring around the yolks. It’s harmless to eat, but it’s definitely a sign that your hard-boiled eggs have been over-cooked.)

Carefully drain out the hot water (or you can also transfer the eggs to a colander, and then return them to the pot). Then fill the pot with ice water, and let the eggs sit for a few minutes until they are completely chilled.

You can now either transfer them to a sealed container and refrigerate for up to 1 week. Or you can go ahead and peel them. To do so, I find it’s easiest to crack a big ring all around the center circumference of the egg by rolling it on the counter. But you can go with whatever works for you. Then slice and serve!

I’m a total purist, so my idea of the perfect hard-boiled eggs are served with just a pinch of salt and a generous crack of fresh black pepper. But go with whatever sounds egg-citing to you. ;)

Happy boiling!

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Hard-Boiled Eggs

3.50 from 2 votes

Prep Time: 5 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 23 minutes minutes

Makes: 12 eggs

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Learn how to make perfectly hard-boiled eggs with this simple method!

Ingredients

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• eggs (preferably 1+ week old)

Instructions

• ▢
  Gently place your eggs in an empty saucepan or stockpot, and then fill the pan with cold water so that there is at least 1 inch of water on top of the eggs (if using 6 or less eggs), or 1.5-2 inches of water on top of the eggs (if using 7-14 eggs).
• ▢
  Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil.  Let the eggs boil for 1 minute (no more).  Then remove the pan from the heat, and cover snugly with a lid.  Let the eggs continue to cook in the pan for 9-11* minutes, or until the yolks reach your desired level of doneness.
• ▢
  Carefully drain out the hot water (or you can also transfer the eggs to a colander, and then return them to the pot).  Then fill the pot with ice water, and let the eggs sit for a few minutes until they are completely chilled.
• ▢
  Peel and serve the eggs immediately.  Or transfer them to a sealed container and refrigerate for up to 1 week.
• ▢
  *Granted, different pots/stoves may cause the eggs to cook more/less quickly, so test what cooking time will work best in your kitchen.  I’ve found a good solid 10 minutes of cooking time works best for me.

Additional Info

Course: Breakfast

Cuisine: American

Did you make this?Let me know how it turned out in the comments below!