How To: The Perfect Hard-boiled Egg

Yes, there is in fact a wrong way to hard-boil eggs. And the wrong way results in rubbery whites and yolks with that signature grey/brown coloring on the outside. Follow these simple steps to a perfectly cooked egg every time!

1. Place eggs in saucepan in a single layer.

2. Fill pan with cold water, covering eggs by 1 inch.

3. Place over medium-high heat. Cover; bring to a boil. When you see the water just starting to get tiny bubbles from the heat, add a spoonful of salt and place lid back on.

4. As soon as the eggs come to a rolling boil, turn off heat; let stand, covered (don’t even think about peeking in there or you’ll lose all of the heat), 12 minutes.

5. Transfer eggs to bowl of ice water.

Let stand for about 5 minutes, then remove.  If you’re having trouble getting the shells off nicely, know that the freshness of your eggs impacts that.  The fresher the egg, the harder it is for the shell to come off. 

Slice or dice and use however you please!





  1. THANK YOU! I am not a hard-boiled egg fan, but it’s necessary when you need to color eggs with a 3-year old, hee hee! Looking forward to trying this technique tonight.

  2. Just used your recipe and it worked perfectly. The yolks got a little green on the first batch, but the second batch was perfect. Thanks!!!!

  3. I’m excited to try this! But one question – in step #4, after you turn off the heat, do you leave the pot on the hot burner? Or do you take it off?

    1. Technically you should take it off, but honestly I leave mine right there because I’m strangely paranoid about my eggs not being cooked in the middle!

  4. NaDell, thank u for the tip on olive oil, i have fresh eggs daily and they are IMPOSSIBLE to peel, i am trying the whole recipe +your tip in the AM. 🙂

  5. I like to pour in just a tiny bit (1/8 teaspoon-ish) of olive oil and it helps the shell come off a little easier too.

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