Search thousands of recipes reviewed by home cooks like you.

How to Make Perfect Hard Boiled Eggs

How to Make Perfect Hard Boiled Eggs

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    50 m
Chef John

Chef John

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  2. Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Montana Elk Guy
22

Montana Elk Guy

5/17/2014

This is a tried and true method for perfectly cooked hard-boiled eggs... and the only method I've used for years. (I used to struggle mightily to hard-cook a decent egg.) For those who are complaining about the yolks being undercooked, perhaps you are starting your 17-minute timing a bit prematurely. One should wait until the eggs themselves start to "dance" on the bottom of the pan; this is the exact time to turn off the heat, cover, and set your timer for exactly 17 minutes. Do not remove the saucepan from the burner; I believe the residual heat to be an essential part of completing the process correctly. Oh, and following these directions explicitly has always produced eggs that are easy to peel... but only after complete cooling, and I never use fresh eggs... only those that have been in the fridge for at least a week. (After cooling according to the directions posted in Chef John's recipe, I usually cool them in the fridge for at least an additional hour before peeling.) I hope these suggestions are helpful to others.

LibertyBelle78
12

LibertyBelle78

1/2/2014

I didn't know how *wrong* my eggs were until I made them the right way. These were not green, they were not rubbery, and creamy is exactly how I'd describe them. Just a simple change in technique has turned a food I never touched into a favorite snack. Thanks for teaching us the basics, Chef John!

Swooz
9

Swooz

4/18/2014

For those who've had trouble with the white sticking to the shell, the problem is not with the recipe...it's that the eggs are too fresh! You should buy your eggs about a week ahead of the time you want to boil them, and let them sit in the refrigerator (do check the date on the eggs to make sure they will still be fresh enough to cook). The longer the eggs sit in the fridge, the easier they will be to peel.

Similar recipes