Perfect Hard-Boiled Eggs (Print Version)

Master the art of cooking eggs to tender whites and creamy yolks for versatile meals.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

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

# How to Make It:

01 - Place eggs in a single layer in a saucepan and add cold water to cover them by at least 1 inch.
02 - Optionally add 1 teaspoon of salt to the water to help prevent cracking and facilitate peeling.
03 - Set the pan over medium-high heat and bring the water to a rolling boil.
04 - Once boiling, immediately cover the pan with a lid and remove it from the heat source.
05 - Allow the eggs to rest, covered, for 10 minutes for tender yolks or up to 12 minutes for fully firm yolks.
06 - While eggs are resting, fill a large bowl with ice and cold water.
07 - Using a slotted spoon, move the eggs to the ice water and cool them for at least 5 minutes.
08 - Crack shells gently and peel eggs under running cold water for easier removal of shells.

# Expert Advice:

01 -
  • Perfectly tender whites and creamy yolks
  • Ideal 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 you suspect eggs might crack
03 -
  • Use the freshest eggs you can find but aged 7–10 days for best peeling results
  • Immediately cool eggs in ice water to stop cooking and ease peeling
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