The Perfect Hard Boiled Egg Recipes

PERFECT HARD-BOILED EGGS

Steps:

• Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat.
• Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
• Place eggs under cold water until eggs have cooled.

HOW TO MAKE PERFECT HARD-BOILED EGGS

Steps:

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
• Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• 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.
• 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.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Add the eggs to a saucepan and cover with water: Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
• Bring to a rolling boil: Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.
• Turn off the heat, cover, and let sit: Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, and the ratio of water to eggs, it can take a few minutes more. Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.
• Strain and run under cold water: Strain the hot water from the pan, careful not to dump out the eggs, and run cold water over them until they are cool to the touch. This will stop the eggs from cooking further and make them easier to peel. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water. Let them sit for a few minutes, or until cooled.
• Peel or store for later: I find it easiest to peel the eggs under a bit of running water. The best way to store hard boiled eggs is unpeeled in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered. They should be eaten within 5 days. Peeled eggs should be eaten within a day or two. Did you love this recipe? Give us some stars below! The good thing about this method is that even if you forget and the eggs sit in the water a few minutes longer than you had planned, they'll still be fine. Some people like their eggs less or more hard cooked than others. If you want your eggs still a little translucent in the center, let them seep in the hot water for only 6 minutes or so.

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

HARD-BOILED EGGS

Steps:

• Place the eggs in a saucepan and add enough cold water to cover.
• Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
• Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

EASY HARD-BOILED EGGS

Steps:

• Place eggs into a saucepan and fill with water until eggs are just barely covered.
• Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
• Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT)

Steps:

• Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
• Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

HOW TO COOK PERFECT HARD-BOILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
• Bring to a boil, uncovered. Once boiling, take off the heat.
• Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
• Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
• To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
• Pull away the loosened shell and peel any remaining pieces.
• Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
• Enjoy!

HARD-COOKED (HARD-BOILED) EGGS

Steps:

• In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
• Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
• Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

THE EASIEST PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Place eggs in medium saucepan. Cover with water 1" above the eggs. Place on stovetop over high heat.
• Bring to a boil. Immediately remove from heat and cover. Let sit 18-20 minutes.
• Pour cold tap water into pot allowing the hot water out by holding the pot on a slant. Let eggs sit in cold water for 1-2 minutes, then peel easily.
• NOTE: (no garbage disposal/shells for gardening method) I peel the eggs under running cold water with a colander underneath to catch the shells. I placed the eggs onto paper towels to rid excess moisture for egg salad, OR place peeled eggs into a bowl of cold water, cover and refrigerate where they keep for about 4-5 days.

A PERFECT HARD-BOILED EGG

Steps:

• Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
• For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
• To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.

PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Put eggs in large pot.
• Cover with water so that there is at least an inch of water above the eggs.
• Add a pinch of salt.
• Turn on heat (med high) and heat, uncovered, to a boil.
• If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
• Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
• Remove pot from the heat and cover with lid.
• Let sit, covered, for 11 minutes.
• Drain and cool eggs for 2 minutes in ice water.

NEVER-FAIL HARD-BOILED EGGS

Steps:

• Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
• Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
• When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.