How to Cook Perfect Hard-Boiled Eggs

Tired of overcooked green/grey egg yolks or discovering an oozing yolk when you need a firm one for your salad? Do you overcook your eggs just to be sure they are done?

Have you ever tried to “finish” your eggs by putting them in the microwave? DON’T!! (speaking from egg-all-over-my-kitchen experience, ahem). If these situations are familiar, read on. And it’s pretty important to get your hard-boiled eggs right for Easter. This method of boiling eggs will get you perfect results every time and it’s really easy!

How to Cook Perfect Hard-Boiled Eggs:

Step 1. Place refrigerated eggs in a medium pot and cover with cold water. With the lid off, bring to a rolling boil.

Perfect Hard-Boiled Eggs-2 Perfect Hard-Boiled Eggs-4

Step 2: Turn off the heat, place the lid on the pot and let eggs sit on the burner for 15 min.

Step 3: As soon as the time is up, drain the hot water and give eggs an ice bath.

Perfect Hard-Boiled Eggs-5

Peel the eggs when they are cooled and you are ready to use them. As an added bonus, this method promotes easy egg peeling. These are the peeled eggs and they still look perfect:

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The yolk center will be a lovely yellow.

Perfect Eggs

How to Cook Perfect Hard-Boiled Eggs

4.9 from 7 reviews
Cook time:
Total time:
This method of boiling eggs will get you perfect results every time and it's really easy!
Author:
Skill Level: Easy Peasy
Cost To Make: Whatever your eggs cost
Serving: 6-12 eggs

Ingredients

  • 6-12 eggs, refrigerated

Instructions

  1. Step 1: Place refrigerated eggs in a medium pot and cover with cold water. With the lid off, bring to a rolling boil.
  2. Step 2: Turn off the heat, place the lid on the pot and let eggs sit on the burner for 15 min.
  3. Step 3: As soon as the time is up, drain the hot water and give eggs an ice bath.
  4. Peel the eggs when they are cooled and you are ready to use them.

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  • Brenda Canady
    May 4, 2017

    The new way is in a pressure cooker! I cooked 16 eggs at one time, have seen others online say they have done up to 30. I have a 8 quart Power Pressure Cooker XL. I set it for 5 min, do a natural pressure release, then put them in ice. The shells slide off so easy! Total time for whole process 25 min plus ice bath time. Reply

    • Natasha's Kitchen
      May 4, 2017

      Great method Brenda! Thanks for sharing ๐Ÿ™‚ Reply

  • erika rossi
    April 24, 2017

    purtroppo la grande tristezza รจ la traduzione
    sul fondo di una pentola sistemare un tovagliolo appoggiare le uova “vecchie” di alcuni giorni, meglio se in uno solo strato, aggiungere un cucchiaio di sale, portare a ebollizione e bollire a fuoco moderato per 10/15 minuti.Togliere dal fuoco e passare subito le uova, ancora nella pentola, sotto l’acqua fredda corrente,per un paio di secondi, e poi lasciarle freddare. Buon appetito!!! Reply

    • Natasha
      natashaskitchen
      April 24, 2017

      Thank you for sharing that with us Erika. Reply

  • Mary Carufe
    October 29, 2016

    My mother taught me place the eggs in the pot add water bring to a boil and after they come to a boil reduce to simmer for 10 minutes then cool off add ice and Walla . They have always been perfect no green no gray just beautiful perfect yolks . Reply

    • Natasha
      natashaskitchen
      October 29, 2016

      Thank you for sharing! ๐Ÿ™‚ Reply

  • Alena
    April 5, 2013

    I will try that:) and im just using store bought eggs! i will sure let u know:) thnx again for your hard work:) Reply

  • Alena
    April 1, 2013

    I did alot of boiling eggs this past weekend, for salads, for egg coloring and for some reason this method didnt work for me either:( but i read all the comments and i’ll try other versions as well ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      Do you like yours a little more soft-boiled or what didn’t work about it? Reply

      • Alena
        April 4, 2013

        I meant the whole peeling part didnt work as great ;( my husband was helping peel them and he said that i probably didnt follow the steps correctly:) lol so i’ll do it again and hopefully it will work:) your other receipies worked good for me, especially Kylichi!!!! the BOMB!!! my husband gave me an AA++:) thanks again:) Reply

        • Natasha
          natashaskitchen
          April 4, 2013

          Maybe try to add 1/2 tsp of salt next time to the water and see if that will make a difference. Let me know how they will turn out next time and what kind of eggs are you using? Reply

  • Aaron Newman
    March 28, 2013

    In my former profession as a chef I have cooked hundreds, upon hundreds of hard boiled eggs in my day. Natasha your way is pretty much how I did it with one exception, I would add a teaspoon or so of salt to my water when I would boil it. I would generally boil for 15 min, then immediately put under cold running water, until eggs were chilled. Ice bath works as well or better. I think bringing eggs to room temperature (about) before boiling helps as well. I seem to remember from school that salt reacts with the calcium in the egg shell to make it harder, which in turn allows the egg to crack and peal better. Just a thought. But your method works for you, (obliviously) keep doing it. I really love the time and effort you put into each post, keep up the GREAT work.
    By the way my new profession couldn’t be more different than being a chef. I am a welder. Lol ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      My other profession is very different too; I am a full-time RN. But I think our different roles make us more interesting people. You know all about metal and I know how to poke people with a syringe. lol. I like your tip with the salt. I’ll probably incorporate that in my next egg batch and see what happens ๐Ÿ™‚ Thank you for your thoughtful comment! Reply

  • Oksana
    March 27, 2013

    Hi all,
    I used to have hard time peeling eggs, until I read somewhere this method: after the eggs are cooked, crack them all over, and put them in an ice bath. The idea is, that the water will seep in between the shell and the egg, and it will be easier to peel. So far, I’ve tried this method only few time, and it worked! Hope that helps.
    That wouldn’t work for easter eggs though, since the idea is to dye them and only crack them later.
    XPUCTOC BOCKPEC!!!!
    Happy Easter everyone. Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      Thank you for sharing this tip Oksana, we are all learning from each other :). Reply

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