How To Make Hard-Boiled Eggs
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Perfect hard-boiled eggs, every time! With tender whites and creamy yellow yolks, this foolproof method makes them easy to get just right.
Hard-boiled eggs are one of those kitchen basics that should be simple, but getting them just right can be surprisingly tricky. Cook them too long and the yolks turn dry and chalky (sometimes with that telltale green ring); cook them too little and the centers won’t fully set. This foolproof method starts the eggs in boiling water and cooks them for exactly 11 minutes, giving you tender whites and creamy, fully set yellow yolks. A quick ice bath stops the cooking and cools the eggs for peeling.
Once you’ve got the technique down, you’ll always have a great source of protein at the ready. Use hard-boiled eggs for egg salad, potato salad, deviled eggs, or Cobb salad; add them to avocado toast; or simply sprinkle them with salt and pepper for an easy snack.
If you’re interested in other simple ways to cook eggs, check out my soft-boiled eggs and poached eggs.
“Perfect every time – and I’ve made them many times!”
How To Make Hard-Boiled Eggs
Step 1: Boil the water and add the eggs. Fill a saucepan with enough water to cover the eggs by about 1 inch and bring to a boil over medium-high heat. Using a slotted spoon, gently lower the cold eggs into the boiling water one at a time, taking care not to let them hit the bottom of the pan.
Step 2: Cook the eggs. Adjust the heat as needed to maintain a gentle boil and cook for exactly 11 minutes.
Step 3: Cool the eggs. Transfer the eggs immediately to a bowl of ice water and let stand for about 10 minutes. This stops the cooking and helps prevent a green ring around the yolks. (If you don’t want to bother with an ice bath, simply drain the hot water, run cold water over the eggs until the pan is cool, then refill with cold water and let them stand until cooled.)
Step 4: Peel and serve. Gently tap the eggs on the counter to crack the shells all over. Start peeling at the wide end, where there’s usually an air pocket, and peel under cool running water. Use the eggs right away or refrigerate in an airtight container. Peeled eggs will keep for up to 3 days; if you leave them in their shells, they’ll keep for up to a week.
Pro Tips for Hard-Boiled Eggs
- Use slightly older eggs. Eggs that have been in the fridge for a week or two are generally easier to peel than very fresh eggs, so this is a great way to use up a carton that’s been hanging around.
- Try this trick for stubborn shells. Start peeling at the wide end of the egg, where there’s usually a small air pocket. If the shell still won’t cooperate, crack off a small piece to expose the membrane, then pop the egg back into the ice water (or cool water) for a minute or two. The water can seep underneath the shell and help loosen it.
- For easier peeling, try the Negg. I tried this little egg-peeling gadget and was amazed by how well it worked. Add a little water, shake the cooked egg inside, and the shell comes off remarkably easily.
- Don’t worry about a green ring. A greenish-gray ring around the yolk is harmless—it simply means the egg was cooked a little too long or at too high a temperature. It may not look as pretty, but the egg is perfectly safe to eat.
Update: After more testing, I updated this recipe in 2026 to use a boiling-water start, which I’ve found gives more consistent results.
More Egg Recipes You May Like
Hard-Boiled Eggs
Ingredients
- 6 large eggs (or as many as you like)
Instructions
- Fill a medium saucepan with enough water to cover the eggs by about 1 inch. Bring to a boil over high heat.
- Using a slotted spoon, gently lower the cold eggs into the boiling water one at a time, taking care not to let them hit the bottom of the pan, which can crack the shells. Adjust the heat as needed to maintain a gentle boil and cook for 11 minutes; this gives you fully set but still tender, creamy yellow yolks.
- Meanwhile, fill a medium bowl with ice and cold water. As soon as the eggs are done, use a slotted spoon to transfer them to the ice bath. Let cool for 10 minutes. (Alternatively, carefully drain the hot water, then run cold water over the eggs for 1 to 2 minutes. Drain, refill the pan with cold water, and let the eggs stand until completely cool, about 10 minutes.)
- Gently crack the eggs all over, then peel under cool running water, starting at the wide end. Serve immediately or refrigerate until ready to use.
Notes
- The 11-minute cooking time is for large eggs straight from the refrigerator. Smaller eggs may need slightly less time and extra-large eggs slightly more.
- Peeling Hack: Start peeling at the wide end of the egg, where there’s usually an air pocket. Peel off a small piece of shell at the bottom to expose the membrane, then slip the egg back into the water (ice water or room temperature water both work) for a minute or two. The water seeps under the shell and helps release it more easily.
- Make-Ahead Instructions: Eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Thank you for making the recipe printable. It’s hard for me to find something quickly when I have to search for it.
My pleasure! 🙂
For years I had used a similar method but it was not always dependable. I use hard boiled eggs a lot so it was frustrating when the eggs were difficult to peel. When the exterior of the peeled egg is lumpy it is not pleasant to eat. So I was skeptical if yours would work. But, volia perfect every time. The difference was the 10 minute period of soaking in cool water until they came to room temperature versus just running under the cool water for a minute or two. I look forward to the newsletter as there is much inspiration and beauty. Your love for cooking is obvious in your explanations which are very clear and how you describe your dishes.
☺️
These eggs came out perfectly! Thank you for easy to follow instructions. It is NOT necessary however to use running water to shell the eggs. I used the cold water in the pot. Worked great and no wasting water!
I cannot thank you enough for this step-by-step process on making hard boiled eggs. I have literally been on the “hunt” for the perfect way to make hard boiled eggs. I have tried EVERYTHING and nothing seemed to work for me until NOW!!! Thank you, Jenn!!! I made the eggs exactly as you laid out and they came out beautifully. I sincerely thank you for sharing your recipes, tips, and always being so kind and gracious in your response to everyone. I bought your book months before it even hit the press. I’m going through it right now and it is just fantastic.
My mom unexpectedly died a year ago and she was always my “go-to girl” for so much. We shared a love for cooking and baking over the last 4 decades. I introduced her to your website and we would try out different recipes on your site. It was so much fun. I no longer can call her and ask her how to make something. Though, in a very unexpected way, you have actually filled that void for me with all of your fabulous recipes and input. Thank you from the bottom of my heart. Your expertise and practical sense for making foods taste amazing, has been a true blessing. I pray that you are blessed beyond measure.
Shannon, what a touching note! I’m so sorry about your sudden lost but I feel honored that I’ve been able to (in a very small way) fill the void that your mom left. ❤️ (And glad that the hard-boiled eggs technique worked nicely for you!)
I tried other recipes for hard boiled eggs. This is the best. Thank you. Your Caesar salad was also a hit.
I’m a pretty good cook ( thanks to you) but have never gotten the hang of hard boiled eggs. I have tried countless recipes and methods. Anyway, I made them according to your instructions and they were perfect! Thanks again for a winning recipe.
Hi Jen,
I was a bit skeptical about the method (no boiling time meant soft boiled eggs for me), but I’m happy to report they’re perfect!
I’ll use them for this Hungarian meal:
http://www.hungariantidbits.com/hungarian-layered-potato-rakott-krumpli/
Thank you for the recipe!
Notice that you don’t list baking temps as for convection . Do you use just regular oven temps? We just love All of your recipes !!!! 👍
Hi Shirley, Glad you like the recipes! I use a standard oven setting for all my recipes as not everyone as convection ovens.
Adding a little salt to the water helps make them easier to peel.
Hi Jenn,
I seem to have better results steaming the eggs around 12 minutes and after cooling in water for 5 minutes or so, the shells just slip off. Have you tried this technique and if so what was your experience, good or bad?
Thanks,
David
Hi David, I haven’t used this method, but I’ve read about it (maybe on Cook’s Illustrated?). It may be a bit less common because a lot of people don’t own steamer baskets. Thanks for sharing your method!