Perfect Hard-Boiled Eggs (Print Version)

Learn to make tender whites and creamy yolks with this simple, foolproof boiling technique.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

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

# How to Make:

01 - Place eggs in a single layer in a saucepan and add cold water to cover them by at least 1 inch.
02 - Add 1 teaspoon of salt to the water to help prevent cracking and facilitate easier peeling.
03 - Place the saucepan over medium-high heat and bring the water to a rolling boil.
04 - Immediately cover the pan with a lid and remove it from the heat once boiling.
05 - Allow the eggs to sit covered for 10 to 12 minutes depending on desired yolk consistency.
06 - While eggs rest, fill a large bowl with ice water.
07 - Transfer eggs to the ice water using a slotted spoon and cool for at least 5 minutes.
08 - Gently crack and peel eggs under running cold water for easier removal of shells.

# Expert Advice:

01 -
  • Easy to prepare
  • Perfectly creamy yolks each time
02 -
  • Use eggs 7–10 days old for easier peeling.
  • Add a splash of vinegar to the water if eggs might crack.
03 -
  • Start timing as soon as water boils not when you add the eggs.
  • Cooling eggs quickly prevents overcooking and makes peeling easier.
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