Perfect Hard-Boiled Eggs (Print Version)

Achieve tender whites and creamy yolks with perfectly cooked hard-boiled eggs for versatile use.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

02 - Cold water to cover eggs by 1 inch (2.54 cm)
03 - 1 teaspoon salt (optional)

# How to Make It:

01 - Place eggs in a single layer in a saucepan and add enough cold water to cover them by at least 1 inch.
02 - Optionally add 1 teaspoon of salt to the water to help prevent cracking and facilitate peeling.
03 - Set the pan over medium-high heat and bring the water to a rolling boil.
04 - Immediately cover the saucepan with a lid and remove it from the heat once boiling.
05 - Allow the eggs to sit covered for 10 to 12 minutes, depending on desired yolk texture (10 minutes for creamy, 12 minutes for fully set).
06 - Fill a large bowl with ice water in preparation for cooling the eggs.
07 - Transfer eggs to the ice water bath using a slotted spoon and cool for at least 5 minutes.
08 - Gently crack and peel the eggs under running cold water for easier shell removal.

# Additional Tips::

01 -
  • Easy to prepare
  • Perfectly cooked eggs every time
02 -
  • Use eggs that are 7–10 days old for easier peeling
  • Adding vinegar can help prevent eggs from cracking
03 -
  • Do not overcook eggs to avoid green yolks
  • Starting with cold water ensures even cooking
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