How to Make Hard Boiled Eggs

Learn how to make hard boiled eggs perfectly every time! With this easy method, they'll be easy to peel and have vibrant yellow yolks.

Perfect Hard boiled eggs

Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shell, half the whites come along with it, or when you cut it open, the yolk is slightly green instead of brilliant yellow. Pretty disappointing, if you ask me.

See, cooking perfect hard boiled eggs is easy, but that doesn’t mean that the process you use doesn’t matter. After years of trial and error, I’m happy to say that this method for how to make hard boiled eggs works every time! The yolks are always sunshine yellow, and the shells slide right off. Whether you’re getting ready for Easter, prepping for Passover, or just on the hunt for a protein-packed snack, this easy hard boiled egg recipe is guaranteed to please.

Carton of eggs

How to Make Hard Boiled Eggs

Follow these simple steps to make perfect hard boiled eggs every time:

First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.

How to hard boil eggs

Then, let them sit in the hot water. As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.

How to make hard boiled eggs

Finally, move them to an ice bath. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs.

If you’re not planning to eat the eggs right away, feel free to leave them in the shells and store them in the fridge. But even if this is the case, don’t cut the ice bath short! It’s crucial for stopping the cooking process and making the eggs easy to peel later on.

See below for the complete recipe!

Eggs in an ice bath

Perfect Hard Boiled Eggs Tips

  • Buy the eggs in advance. If I’m cooking sunny side up eggs, fresh eggs will yield the best results every time. But if I’m hard boiling them, the opposite is true! Boiled farm-fresh eggs are more difficult to peel than older eggs. If you want to make perfect hard boiled eggs, it pays to buy them in advance and cook them after a few days in the fridge.
  • Store the eggs upside down. This tip comes from Jack’s mom, who makes the BEST deviled eggs for family gatherings. In order for the yolks to land right in the center of the hard boiled eggs, she recommends storing the raw eggs upside down before you cook them.
  • Don’t skip the ice bath! Overcooked hard boiled eggs have an unappealing greenish ring around the yolks. We want our yolks to come out sunshine-yellow, so transfer the eggs to an ice bath to stop the cooking process as soon as they come out of the pot. This step is also crucial for making hard boiled eggs that are easy to peel. The ice bath helps separate the egg membrane from the shell, so you’ll be able to peel away the shell without ripping off chunks of egg white.
  • Peel them carefully. The ice bath should set you up for success here, but that doesn’t mean the shell will all come off in one piece. Gently rap the egg on the counter to break the entire shell into small pieces. Carefully peel it away along the fractures, leaving the egg whites as intact as possible.

Peeling hard boiled eggs

Storing and Serving Suggestions

Peeled or unpeeled hard boiled eggs will keep in the refrigerator for up to 5 days. Enjoy them as a protein-packed snack with salt and pepper or Everything Bagel Seasoning, slice them into salads, add them to grain bowls, or top them onto avocado toast. I also love to make hard boiled eggs to turn into deviled eggs, pickled eggs, or healthy egg salad!

How do you like to eat hard boiled eggs? Let me know in the comments!

Best hard boiled eggs

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How to Make Hard Boiled Eggs

rate this recipe:
4.83 from 506 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling Time: 15 minutes
Total Time: 35 minutes
This easy method for how to hard boil eggs works every time! They're easy to peel, and they have perfect yellow yolks. Enjoy them as a snack, add them to salads, and more!

Ingredients

Instructions

  • Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).
  • Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel. Peel and enjoy!

Notes

*Eggs may vary based on size, type, and freshness. Farm-fresh eggs are more difficult to peel than older eggs. 

512 comments

4.83 from 506 votes (308 ratings without comment)

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  1. Jane from Love%20and%20Lemons
    11.09.2024

    1 star
    My eggs were like a soft boiled egg with loose whites following the instructions exactly. I am not always successful with hard boiled eggs and wanted to take Deviled Eggs to church pot luck. Not sure eggs or higher elevation caused the eggs not to cook. Disappointed to end up with 14 under cooked and unusable eggs.

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      Hi Jane, I’m sorry that you were disappointed with the results! I do think that the elevation could have been a factor here. Water boils at a lower temp at high elevation, meaning that the water wouldn’t have been as hot when you turned off the heat. In the future, I might let the eggs cook at a gentle boil for 3 minutes before turning off the heat and letting them sit.

  2. Amy
    10.20.2024

    5 stars
    This has become my go to method for manufacturing hard boiled eggs. Only thing I do slightly differently is when it’s time for the ice bath I use cold filtered water. family says I’m crazy and should use their method but mine is working.

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      Hi Amy, so glad this method is working well for you!

  3. Ron
    10.10.2024

    5 stars
    Worked great, thanks!

  4. Ed fisher
    10.02.2024

    It is the recipe taught in culinary schools. Slight variations in timing for M or XL eggs.

  5. Kim
    09.20.2024

    5 stars
    Do you guys do this with room temperature eggs or right out of the fridge?

  6. George Taylor
    09.16.2024

    Thank you, I will try again. Tried yesterday however membrane did not separate after ice bath. I did not time removal but they were cool to the touch also if refrigerated why are they safe for only 3 days. I only eat one per day. Should I cook only 4 at a time?

    • Sherry Sheridan
      10.17.2024

      Tap the end of the egg shell with a spoon before cooking

  7. Dian
    09.11.2024

    1 star
    I’d rather use an egg timer. It’s THE REAL FOOLPROOF! I tried this recipe and 100% it did NOT work!

  8. Eric I
    09.03.2024

    5 stars
    Not sure what is crazier . . . how simple this recipe is or how so many people with online “recipes” tell you a way that does NOT work . . .well, this way . . . WORKS! Finally, one that works! Thanks!!! No more losing 80% of my egg whites to the egg gods!

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Hi Eric, so glad you loved it!

  9. daniel
    09.01.2024

    5 stars
    works for me
    I think people are doing it wrong. My only guess is you all are adding the eggs after it’s boiling instead at the beginning.
    11 minutes is my perfect spot. Make sure it hits a rolling boil before taking off the heat.

    • Naomi
      09.01.2024

      5 stars
      Thanks for the tip! I’m making some now – so far so good

  10. Gerri
    08.30.2024

    5 stars
    Worked beautifully! Thanks so much!!

    • Phoebe Moore (L&L Recipe Developer)
      08.30.2024

      So glad you loved them, Gerri!

  11. Morgan
    08.29.2024

    1 star
    I followed this recipe exactly as written, and the eggs were not at all hard boiled at the end. I think they need to be in the hot water for longer than the recipe instructs.

    • Phoebe Moore (L&L Recipe Developer)
      08.30.2024

      Hi Morgan, I’m sorry you had trouble with the recipe! Did you bring the water to a full boil before turning off the heat? If it doesn’t reach a high enough temperature, the eggs won’t be fully cooked.

    • Bryan Dunlap
      08.30.2024

      Nope. I’ve always heard 19-20 minutes.

      • Cory
        09.03.2024

        For chalky, green yolks. Sure, 19 minutes.

  12. Heidi
    08.20.2024

    5 stars
    Perfection every time! Thank you for sharing.

    • Phoebe Moore (L&L Recipe Developer)
      08.23.2024

      Hi Heidi, so glad you love the recipe!

  13. K
    08.20.2024

    5 stars
    If you want the easy-peel eggs because you’re using old eggs, you need to drop them into boiling water so that the whites seize up and separate from the thin skin. This method should be using fresh eggs and will give a much softer and smoother white that has a far better mouthfeel, but can make peeling eggs that have been around too long very challenging. I use the spoon release method if my eggs aren’t the freshest and it works well.

    • Phoebe Moore (L&L Recipe Developer)
      08.23.2024

      Hi K, great tips!

      • tracie
        08.30.2024

        hi! when the water reaches the boil and it says to turn off the heat and cover, do you leave the pot right on the turned off but still warm burner or move to a different area? thanks!

        • tracie
          08.31.2024

          5 stars
          not all the comments loaded last night, I now see you answered this question already! I didn’t leave it on the burner and they turned out alright, but maybe even too yellow. burner next time! thank you!

  14. Sandi
    08.18.2024

    Are these instructions for a gas stove or regular ceramic? Shall I leave the pot on the hot plate or take it off the heat entirely?

    • Phoebe Moore (L&L Recipe Developer)
      08.23.2024

      Hi Sandi, you can leave it on the burner. Hope you enjoy!

  15. Nico
    08.15.2024

    5 stars
    I use this method everyvtime, thank you!

  16. Ma
    08.14.2024

    5 stars
    This one very much works, ten minutes for me and had very soft perfect eggs

    • Jeanine Donofrio
      08.15.2024

      I’m so happy your eggs were perfect!

  17. Carolyn Naylor
    08.14.2024

    I boiled the eggs exactly as instructed, it didn’t work 🙁

  18. Angi Hartman
    08.12.2024

    Do you turn off the heat when they just start boiling, or wait for a rolling boil? Thanks!

    • Jeanine Donofrio
      08.15.2024

      Hi Angi, I turn off the heat once it hits a rolling boil.

    • Beau
      09.24.2024

      Didnt work tried it twice

  19. Adrienne
    07.28.2024

    5 stars
    I had some eggs that were past the sell by date but still passed the float test. I followed the instructions and cooked for 11 mins then 14 mins in the ice bath. (I did empty and refill the ice bath about halfway through because the ice was melted.) I peeled and ate a test one and it’s the best hard boiled egg I’ve ever made. If people are still having trouble peeling, your eggs might be too fresh like the author said in this post. Thanks for the recipe!

    • Phoebe Moore (L&L Recipe Developer)
      08.01.2024

      Hi Adrienne, I’m so glad you had great results!

  20. patbond
    07.27.2024

    I let the eggs come to a good boil. Covered and let sit for 12 minutes. Then moved to an ice bath for 14 minutes. The first couple eggs were as some other comments described, very hard to peel and coming apart. I then put the eggs in the ice bath in the freezer until ice started to form on the top of the water (about 15 minutes). The next few were much easier to peel. The longer they stayed in the ice bath, the easier they peeled. Bottom line from my experience: keep the eggs in the ice bath for at least 45 minutes.

    • Phoebe Moore (L&L Recipe Developer)
      08.01.2024

      Great tip! Thanks for sharing.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.