Ingredients
Method
Start Cold
- Place the eggs in a single layer in a saucepan. Cover with cold water about 1 inch. Starting with cold helps prevent cracking.
Bring to a boil, then Cover & Rest
- Place the pot on medium-high heat. Once the water reaches a full rolling boil, remove the pot from the heat immediately. Cover with a lid and let sit:
- 9 minutes for creamy yolks
- 11 minutes for fully set, but tender yolks
- 13 minutes for very firm yolks (great for grating or deviled eggs).
Shock in ice water.
- Immediately transfer the eggs to a large bowl of ice water. Let them chill for at least 10 minutes. This stops cooking and makes peeling much easier.
Peel or store
- Crack gently and peel under running water. Store unpeeled eggs in the fridge for up to 7 days. Peeled eggs should be kept in an airtight container with a damp paper towel.
Video
Notes
Perfect hard-boiled eggs come down to temperature control and timing, not guesswork. Starting in cold water, removing from heat at a full boil, and chilling fast in an ice bath will give you consistent results: tender whites, centered yolks, and easy peeling. Skip shortcuts like baking or microwaving if you want reliability and clean results.