Perfect Hard-Boiled Eggs
Firm, bright-yellow yolks with no green ring and whites that stay tender, not rubbery. Starting the eggs in already-boiling water and chilling them in an ice bath makes the timing predictable and the shells easier to peel.
- Prep
- 8 min
- Cook
- 21 min
- Wait
- 15 min
- Total
- 44 min
- Makes
- 6 hard-boiled eggs
Steps
Before you start
- Use eggs straight from the refrigerator. The timing in this recipe assumes cold eggs.
- Eggs that are 7–10 days old peel more easily than very fresh ones. If you can, buy them a week ahead.
- Use a saucepan that holds the eggs in a single layer with room to spare. A 3-quart (2.8 L) pan is right for 6 eggs.
- Set up the ice bath before you start cooking. The eggs go into it the moment the timer goes off.
Make the ice bath
- Put the 4 cups (500 g) ice cubes in a large bowl and add 4 cups (950 ml) cold water.
- Set the bowl next to the stove so you can move the eggs quickly.
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Ready when: The water is very cold with plenty of ice still floating.
Tip: Add more ice if it melts a lot before you're ready.
Boil the water
- Pour 6 cups (1420 ml) cold water into a 3-quart (2.8 L) saucepan.
- Set it over high heat, leave it uncovered, and bring it to a full rolling boil.
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Ready when: Large bubbles break constantly across the whole surface.
Tip: Don't add the eggs until the water is fully boiling. Starting in hot water keeps the timing exact.
Lower in the eggs
- Using a slotted spoon, lower the 6 cold eggs into the boiling water one at a time, resting each against the bottom of the pan before letting go.
- Start your timer for 11 minutes as soon as the last egg is in.
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Ready when: All eggs are fully submerged, with at least 1 inch (2.5 cm) of water above them.
Tip: Don't drop the eggs from height. They can crack on the pan bottom.
Hold a gentle boil
- Right after the eggs go in, lower the heat to medium so the water keeps a steady, gentle boil with small bubbles.
- Don't cover the pan.
- Let the eggs cook for the full 11 minutes.
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Ready when: The timer reaches 11 minutes. The yolks will be fully set, pale yellow, and a little creamy at the center.
Tip: A hard, rolling boil bounces the eggs around and can crack the shells. For softer yolks, cook 7 minutes for jammy or 9 minutes for custardy.
Chill in the ice bath
- When the timer rings, use the slotted spoon to move the eggs straight into the ice bath.
- Leave them for 15 minutes, until they feel completely cold to the touch.
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Ready when: The eggs feel cold, with no warmth in the shell.
Tip: Skipping or shortening the chill can leave a green-gray ring around the yolk and make the eggs harder to peel.
Crack and peel
- Gently tap each egg on the counter, then roll it under your palm to crackle the whole shell.
- Peel starting at the wider end, where the air pocket is.
- Hold the egg under cool running water as you peel to help the shell slip off.
- Pat the eggs dry.
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Ready when: The whites are smooth and the shell comes off in large pieces, with the thin membrane peeling away with it.
Tip: If the shell sticks, find the membrane under the shell and peel along it. It lifts off much more easily than the shell alone.
Good to know
Tips
- Start the timer only after the last egg is in the boiling water, not when you first add an egg.
- To check for doneness, spin a cooled egg on the counter. A hard-boiled egg spins smoothly, while a raw egg wobbles.
- For deviled eggs or egg salad, cook the eggs for 11–12 minutes so the yolks are fully set and crumble cleanly.
- If an egg cracks while cooking, it's still safe to eat. Cook it as usual and peel it gently.
Make ahead
Boil and chill the eggs up to 5 days ahead. Keep them unpeeled in the refrigerator, because the shell protects them and keeps them fresh longer.
Storage & reheating
Unpeeled eggs keep in the refrigerator for up to 7 days. Peeled eggs keep up to 5 days in a covered container with a damp paper towel. Don't leave them at room temperature for more than 2 hours. Freezing isn't recommended, because the whites turn tough and rubbery. Serve cold, or warm peeled eggs for 5 minutes in hot tap water.
Substitutions
- large eggs → medium or extra-large eggs. Cook medium eggs for 10 minutes and extra-large eggs for 12 minutes.
- ice cubes → very cold running tap water. Run cold water over the eggs for 10–15 minutes, refreshing it often. The eggs won't chill as fast as in an ice bath.
- water → water with 1 tablespoon baking soda added. Optional. The slightly higher pH can make fresh eggs easier to peel, but it isn't needed for older eggs.
