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.

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 or healthy egg salad!

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

Best hard boiled eggs

How to Make Hard Boiled Eggs

rate this recipe:
4.92 from 124 votes
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

  • Large eggs

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 the heat off. 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. 

106 comments

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Rate this recipe (after making it)




  1. Donald
    06.04.2021

    Sound s like a keeper to me.

  2. I have a question about hard boiled eggs. I usually boil 12–18 lg. Eggs at one time. We use boiled eggs for many different recipes during the week. I put the couple week old store bought eggs, from the fridge into a heavy lg. Pot, cover them about 1” of cold faucet water, put on an electric stove on med-high heat, bring to a soft boil , turn the burner off, cover, & move off the burner, let sit 7-15 minutes, drain off all hot water, rinse in cold faucet water a couple of times, fill pot with cold faucet water till completely cold. We don’t have or use ice. Some of them peel easy & some don’t. Would it help to sit the cold pot of eggs with water in the fridge?? I will try the baking soda next time. Thanks for the helpful info and for everyone’s comments. Very helpful.

  3. Shelley
    05.29.2021

    3 stars
    So I tried this and my first attempt ended with the whites not cooked and the yolks were great. Not sure what I did wrong. I did not bring to a full rolling boil and maybe that had an affect on it.

    • Jeanine Donofrio
      05.29.2021

      Hi Shelley, bring it to a full boil before turning it down. It sounds like they just needed to cook more.

  4. Lucy
    05.28.2021

    5 stars
    Great recipe. Worked perfectly for me!

  5. Carissa
    05.26.2021

    5 stars
    Perfect! I tried 10 minutes and 12 minutes and they came out exactly like the picture. No grey parts inside the egg either!

  6. Grammyx7
    05.23.2021

    1 star
    Sorry to report, this method did not work for me. I had such hope it would.

  7. Shawn
    05.19.2021

    I just made 17 at the same time and they are PERFECT!!! No cracks or broke ones, didn’t poke no hole or add any baking stuff…… Thank You 💓

  8. Amy F.
    05.17.2021

    5 stars
    This worked beautifully!!! Thank you so much!!! I love cooking and do it often, but I never make hardboiled eggs for some reason and was definitely a little intimidated, thanks to your recipe they came out absolutely perfect 🙂 Also I am in love with that blue and white board in the photo where you’re peeling the eggs, do you mind if I ask where you bought that? I want one so bad! Thanks again for such a killer how-to, now I can confidently make devilled eggs whenever I please:)

  9. basszillla
    05.11.2021

    i use this meathod for boiling chicken eggs -i prefer the 10 minute range, since the full 12 minutes seems a bit “over-cooked” for me .
    the eggs i used are fresh within a couple days of our chickens laying the eggs – i add baking soda to the water since it seems to help for a nicer peeling the shell.
    i also boiled a duck & a turkey egg with the 1/2 dozen chicken eggs, but left them in the hot water for 3 extra minutes since they are larger
    i’ll add a follow-up of the results once i peel/eat them
    (note: we dont peel the eggs til we are ready to eat, so they will be refrigerated in the shell for possibly up to a week)

  10. Cheryl
    05.07.2021

    What size eggs do you use?

    • Jeanine Donofrio
      05.07.2021

      large eggs

      • AMB
        05.22.2021

        5 stars
        I read somewhere that the water used to boil eggs is beneficial for watering your plants or houseplants because it’s rich in calcium. Also eggshells for your garden.
        Thanks for the great recipe -Using it now!

        • Jeanine Donofrio
          05.22.2021

          that’s so interesting!

  11. Sandi
    04.29.2021

    Do I need to bring the eggs to a boil without the pot’s lid on? Seems like a novice question, I know. But I’ve tried everything… and I mean E.V.E.R.Y.T.H.I.N.G… to get easy-to-peel, green-free eggs and it just never happens. Thanks in advance!

    • Jeanine Donofrio
      04.29.2021

      Yep, bring to a boil, then put the lid on. Easy peeling can also depend on your eggs – farm fresh eggs are harder to peel, older grocery store eggs are easier. I hope that helps!

  12. Sara from cool
    04.19.2021

    5 stars
    It was yummy. My momomy made it since I’m 8 and can’t cook.

  13. Sallie
    04.15.2021

    5 stars
    They came out absolutely perfect!! Thank you!!

  14. Carly
    04.14.2021

    Super good with avocado and cheddar cheese for breakfast

  15. Joe
    04.05.2021

    1 star
    I tried this and the yolks looked nice…but the shell was the worst thing in the world to peel. Most of them took all the egg with them.

    • basszillla
      05.11.2021

      try adding some baking soda to the water – it seems to help

  16. Kate B.
    04.04.2021

    5 stars
    Turned out perfectly!!

  17. Marnie
    04.03.2021

    Will running gold water from the faucet continuously do to chill the HB eggs after the 12 unite cook time? I don’t have ice and it’s 12:30 AM Easter morning.
    Please help

    • Marnie
      04.03.2021

      That should say cold water. Lol
      Not gold water.

      • Tanya
        04.04.2021

        Yes, that works for me. I usually refill the bowl with cold water a few times as the eggs warm the water up and I don’t like to run the tap for 14 minutes. Be careful to hold the eggs in place if you’re tipping water out of the bowl; saves the eggs bumping into each other and cracking.

  18. SA
    04.03.2021

    5 stars
    Bless you for the “jump to recipe” button! ❤️

A food blog with fresh, zesty recipes.
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.