Hard-Boiled Eggs
Learn how to make perfect Hard-Boiled Eggs with tender whites and creamy yellow yolks every time. This foolproof method prevents green rings, makes peeling easy, and is ideal for meal prep, snacks, and salads.
Ingredients
- Large eggs as many as needed
- Water enough to cover eggs by 1 inch
- Ice for ice bath
Instructions
- Prepare the Eggs
- Place eggs in a single layer in a saucepan.
- Add cold water until eggs are covered by about 1 inch.
- Bring to a Boil
- Heat over medium-high until water reaches a rolling boil.
- Turn Off Heat & Cover
- Once boiling, turn off heat immediately.
- Cover pot with a lid.
- Let eggs sit in hot water:
- 10 minutes for slightly softer centers
- 12 minutes for fully firm yolks
- Ice Bath
- Transfer eggs immediately to a bowl of ice water.
- Let cool at least 5 minutes.
- Peel
- Gently tap egg on counter to crack.
- Peel under running water for easiest removal.
Notes
- Use eggs that are about a week old for easier peeling.
- Do not skip the ice bath—this stops cooking and prevents green rings.
- Avoid overcrowding the pot for even cooking.
- Store unpeeled eggs up to 7 days in the refrigerator.