How to Make Perfect Hard Boiled Eggs

The hardest part of any recipe that involves hard boiled eggs is properly hard boiling them.

Too little time in hot water and the yolks are runny, too long and the yolks turn gray-green from the sulfur.

How To Make Perfect Hard Boiled Eggs - Learn the SECRETS to making PERFECT hard boiled eggs!! No more green yolks or ripped whites! You won't make them any other way after trying this EASY method!!

My tips for perfect hard boiled eggs are as follows:

Use week old eggs. Older eggs have lower acidity and will be easier to peel. I don’t use organic, farm fresh, or brown eggs. I use cheap, white, grocery store eggs. I typically get my eggs from Trader Joe’s, $1.99 for a dozen.

How To Make Perfect Hard Boiled Eggs - Learn the SECRETS to making PERFECT hard boiled eggs!! No more green yolks or ripped whites! You won't make them any other way after trying this EASY method!!

Use a high-sided pan, place eggs into pan without crowding them, and cover with 1 to 2 inches of cold water. Bring the water to a rolling boil, not just some bubbles which happen for a few minutes before the rolling boil begins.

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After the water is really boiling, cover the pan, turn off the heat, place pan on an alternate burner, and wait 10 to 12 minutes. For my eggs, my pan, and my preferences, I go 11 to 12 minutes, but experiment based on what works best for you. A 13 to 14 minute egg is still ‘fine’ in the sense that the yolks don’t go green on me, but they’re very dry, crumbly, and not my jam.

While waiting the 10 to 12 minutes, prepare an ice bath (large bowl, water, ice cubes).

How To Make Perfect Hard Boiled Eggs - Learn the SECRETS to making PERFECT hard boiled eggs!! No more green yolks or ripped whites! You won't make them any other way after trying this EASY method!!

Add eggs to the ice bath, wait 5 to 10 minutes, rap the wider or base end of each egg against the bottom of your sink. What you’re trying to do is pop the air bubble at the base of the egg. If you can pop it and get under the skin (membrane) you can sometimes peel off large sections of the shell at once. Score.

Peel the eggs under cold running water. Sometimes they peel easier than others and there’s no rhyme or reason to it. I boil a couple extra eggs than necessary as insurance just in case I have a stubborn one.

How To Make Perfect Hard Boiled Eggs - Learn the SECRETS to making PERFECT hard boiled eggs!! No more green yolks or ripped whites! You won't make them any other way after trying this EASY method!!

While I’ve heard adding baking soda and vinegar to the water can help make peeling easier, neither method has been foolproof for me so I skip it.

I store my peeled, hard boiled eggs in the fridge in an airtight container for up to 4 days.

Print Recipe

How to Make Perfect Hard Boiled Eggs

Read the blog post for all the tips and tricks for perfect hard boiled eggs.

Yield: 12 halves (6 whole eggs)

Prep Time: about 5 minutes

Cook Time: about 10 to 12 minutes

Total Time: about 30 minutes, for cooling

Ingredients:

  • 6 large eggs
  • water
  • ice cubes

Directions:

  1. Place week-old eggs in a high-sided pan and cover with cold water by 1 to 2 inches. Use a large enough pan so eggs are not crowded.
  2. Bring water to a rolling boil, not just lightly bubbling. After water is really boiling, cover the pan, turn off the heat, place pan on an alternate burner, and wait 10 to 12 minutes. While waiting, prepare an ice bath (large bowl, water, ice cubes).
  3. Place the eggs into ice bath and wait about 5 to 10 minutes before peeling. Rap the wider or base end of each egg against the bottom of your sink, and peel under cold running water. I store my hard boiled eggs in an airtight container in the fridge for up to 4 days.

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12 comments

  1. There is nothing worse than a hard boiled egg that does not want to be peeled!! I think you hit on 2 things I ‘ve also noticed. The age of the eggs and just using the regular white grocery store eggs. I use the same cooking method as you but the peeling can be so unpredictable with expensive organic eggs. That baffles me a bit but saves me a few bucks!!

    • I know what you mean, the fancier the egg seems to be, the worse it seems to peel and you’re literally watching as your money is going down the drain in raggedy, torn up, inedible chunks of peel/egg!

  2. Thank you for these tips! I never thought about using old eggs, but I guess I normally do because it’s when I’m like oh no these are about to go bad, and I need to eat them. lol! These tips are going to help me from getting the yolk green though. Every time I over cook or they’re green.

  3. This sounds familiar. ;)

  4. Honestly this is so helpful. We don’t eat hard boiled eggs, but I always boil them for Easter and then they get ripped to shreds when I peel them (but the dog doesn’t mind, lol).

    • That’s exactly why I posted it this time of year – all those Easter eggs :) Ginger may be disappointed this year if she doesn’t get as many raggedy bits. lol

  5. Sorry, but the yellows in those halves of boiled eggs don’t look done.

  6. I used to use your method above, but still found that the eggs didn’t always peel. I now use this method and even the free range eggs that would not peel are no longer a problem. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Place large eggs in the basket (no more than will cover the bottom). Cover, cook 12 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel. Problem solved.

  7. Before I became a Certified Aromatherapist I was a Professional, Private, and Personal chef for over 25 years. I have to tell you the method above is pretty much how we did it from my early days when I was working my way up through the ranks in Monterey, CA. Then as a Chef’s apprentice in San Francisco…and later through out my career and as most recent as last week. I would only add that the larger the egg the better, because the relative ratio of that “air bubble” is larger as well as the fact that larger eggs have thicker membranes and can “survive” the heating process better without adhering to the egg whites. Thanks for the tip Avery, I know many many people(and even “professional” chefs who struggle with to no end and dread having to make boiled eggs because of it.

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