Basic Hard-Cooked Eggs

Basic Hard-Cooked Eggs


"Hard cooked eggs are great sliced and eaten on their own or in a variety of salads, sandwiches, appetizers or main dishes. Master the basics and explore the possibilities."


23 m servings 71 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
  2. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
  3. Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.
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  • Pack hard-cooked eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad. Color and decorate for Easter.
  • Tomato & Avocado Egg Salad is great by itself or as a sandwich filling. Take Easy Deviled Eggs to your next picnic or potluck. Try classic Eggs Goldenrod. Make easy, elegant Ham & Eggs in Puff Pastry for a special brunch.
  • Hard-cooked, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
  • Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method--cooking eggs in hot, not boiling, water, then cooling immediately--minimizes this.
  • Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
  • Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  • Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  • High altitude cooking: It's almost impossible to hard-cook eggs above 10,000 feet.
  • This recipe is an excellent source of choline and a good source of protein.
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  1. 11 Ratings


Great basic instructions! There definitely is a difference between hard-cooked and hard-boiled. I used this method for pickled eggs. After I drained them (whether hard-cooked or hard-boiled) ...

This method worked out perfectly. i have tried it a couple of times and wouldn't do it any other way! This time I used only 3 eggs because that is all I needed for the recipe that i way doing....

I've been cooking eggs the wrong way for a very long time! I'm so glad I came across these instructions. The eggs turned out beautifully and no green ring. I let the large eggs sit in the hot...

Although I've been making hard cooked eggs for many years, I was glad to find this info. as a refresher. Lately I've had "hard to peel" eggs and this info. was worth the reading to find out why...

Super easy and they came out perfect. No gray stuff on the yolks which looks ugly.

The way I've been doing these for many years is, put eggs in cold water, bring just to the boiling point, then turn to just below simmer and simmer for 20 minutes, cool under cold water.

Perfect. I didn't actually let them come to a full boil, but if I had they would have been perfect. I posted a picture of my slightly undercooked eggs. They still worked well for making deviled ...

Worked well for me. Happy with the results.

I've used this recipe a few times for hard-cooked eggs for a simple snack or to top salads or potato salads. Sometimes the shells stick sometimes they don't.