Perfect Hard-Boiled Eggs (Printable)

Tender whites and creamy yolks come together in this flawless hard-boiled egg method.

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

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

# How to Make:

01 - Place eggs in a single layer in a saucepan and add cold water to cover the eggs by at least 1 inch.
02 - Add 1 teaspoon salt to the water to help prevent cracking and facilitate peeling.
03 - Set the saucepan over medium-high heat and bring the water to a rolling boil.
04 - Once boiling, cover the pan with a lid and immediately remove it from heat.
05 - Allow the eggs to sit covered for 10 to 12 minutes depending on desired yolk firmness: 10 minutes for slightly creamy centers, 12 minutes for fully set yolks.
06 - While the eggs rest, fill a large bowl with ice water.
07 - Transfer eggs to the ice water bath using a slotted spoon and cool at least 5 minutes.
08 - Gently crack and peel the eggs under running cold water for easiest removal of shells.

# Expert Tips:

01 -
  • Perfectly tender whites
  • Creamy yolks every time
02 -
  • Use eggs 7–10 days old for easier peeling
  • Add a splash of vinegar to the water if eggs tend to crack
03 -
  • Remove eggs from heat immediately after boiling to avoid overcooking
  • Use cold water bath to stop cooking and ease peeling
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