Perfect Hard-Boiled Eggs (Printable version)

Flawlessly cooked hard-boiled eggs with tender whites and creamy yolks, ideal for quick snacks or salads.

# Ingredient list:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

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

# Step-by-step guide:

01 - Place eggs in a single layer in a saucepan and add cold water to cover by at least 1 inch.
02 - Optionally add 1 teaspoon salt to the water to help prevent cracking and ease peeling.
03 - Set the pan 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 the heat.
05 - Let the eggs sit, covered, for 10 to 12 minutes depending on desired yolk firmness.
06 - While eggs are resting, prepare a bowl filled with ice water.
07 - Transfer eggs to the ice water using a slotted spoon and chill for at least 5 minutes.
08 - Gently crack and peel eggs under running cold water for easiest removal of shells.

# Expert tips:

01 -
  • Easy to prepare
  • Perfectly cooked eggs every time
02 -
  • Use eggs 7–10 days old for easier peeling
  • Store peeled or unpeeled eggs in the refrigerator for up to 1 week
03 -
  • Add a splash of vinegar to the water to prevent cracking
  • Use cold water to start for even cooking
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