Perfect Hard-Boiled Eggs

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A reliable method to cooking perfect hard boiled eggs, where the eggs are tender and not overcooked, the yolks are golden and cooked all the way and the eggs peel so easily  too.  


  • eggs


  1. Fill a pot with water so that they eggs will be covered by at least an inch, or place a steaming basket inside the pot and fill the bottom with 1-2 inches of water.
  2. Bring the water to a rolling boil. 
  3. Place the eggs into the water using a slotted spoon or a spider strainer or into the steaming basket. Cover with a lid, reduce the heat to a simmer and cook for 10-15 minutes. Turn off the heat and immediately place the eggs into ice water to stop the cooking process. 
  4. When the eggs are cool enough to handle, peel. 
  5. Gently tap the eggs on a hard surface, like the counter and roll, also gently. 
  6. If there is any resistance when peeling, lower the egg back into the water and peel under water. It works like magic and will also get rid of all the egg shell off the egg. If your eggs peel without a hitch without water but have little bits of eggshell on them, you can also rinse them off in the same water. For this reason, I use filtered water and ice for the ice bath.
  7. Store peeled eggs in the refrigerator for about 3 days or unpeeled for up to a week. However, the eggs are much easier to peel right away and may not peel easily if you store them in the refrigerator even if you use this cooking method.