Perfect Hard-Boiled Eggs (Printer-Friendly)

Flawlessly cooked hard-boiled eggs with tender whites and creamy yolks, ready for various dishes.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

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

# How to Cook:

01 - Place eggs in a single layer at the bottom of a saucepan.
02 - Pour cold water over eggs to cover by at least 1 inch; optionally add 1 teaspoon salt to reduce cracking and ease peeling.
03 - Heat the pan over medium-high heat until the water reaches a rolling boil.
04 - Once boiling, immediately cover the saucepan with a lid and remove it from the heat source.
05 - Let the eggs sit, covered, for 10 minutes for slightly creamy yolks or 12 minutes for fully set yolks.
06 - While eggs rest, fill a large bowl with ice water.
07 - Transfer eggs to the ice water using a slotted spoon and cool for at least 5 minutes.
08 - Gently crack and peel eggs under running cold water to facilitate removal of shells.

# Expert Advice:

01 -
  • Easy to cook perfectly every time
  • Great for snacks, salads, or sandwiches
02 -
  • Use eggs that are 7–10 days old for easier peeling
  • Add a splash of vinegar to the water if eggs might crack
03 -
  • Cover eggs immediately after boiling to stop cooking
  • Rest eggs in ice water to prevent overcooking and improve peeling
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