How to Hard Boil Eggs

A hard boiled egg sliced in half lengthwise.

Never battle tough-to-peel boiled eggs again. Learn how to hard-boil eggs so the peel just slides right off and the hard-boiled egg is perfectly cooked underneath.

Course Snack

Cuisine American

Prep Time 5

Cook Time 13

Total Time 18

Servings servings (1 egg each)

Calories 63kcal

Author Meggan Hill

Ingredients

6 eggs (see note 1)
water

US Customary - Metric

Instructions

Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.

Notes

Eggs: It's a myth that all older eggs are easier to peel than fresh eggs, although sometimes that may happen. Adding eggs to a hot environment fast will definitely break the bond between the egg white and membrane, though, and that is the secret that makes hard-boiled eggs easier to peel.
Yield: This recipe makes 6 eggs but can easily be doubled or tripled.
Storage: Store cooked eggs unpeeled in a covered container in the refrigerator for up to 1 week.
Make ahead: Unlike omelets or scrambled eggs, you can absolutely whip these up in advance. Boiled eggs are your best bet if you're seeking a make-ahead egg recipe.

Nutrition