Making perfect hard-boiled eggs isn’t science, it’s all about the exact amount of time boiling. I’ve found this method works every time!Jump to Recipe
But it can be hard to get your eggs cooked to perfection. They either aren’t cooked quite all the way, leaving different colors in the yolk. Or they are overcooked and you get that strange green ring around the yolk.
After a lot of trial and error, I have found the way to get eggs perfectly hard-boiled every time! It’s easy to do and doesn’t take any special equipment, only a large saucepan, water, and eggs with a bit of salt if you want.
Step by Step
Put your eggs in a large saucepan and fill it with enough water to completely submerge the eggs. There should be at least an inch or two of water over the eggs to account for the water that will evaporate when it boils.
Add a little bit of salt to the pot (optional) and turn the temperature to high heat. Bring the water to a rolling boil.
Remove the pot from the heat and immediately cover.
Set a timer for 13 minutes and keep the pot covered.
While the eggs are sitting in the hot water, fill a bowl with ice and water. When the eggs are finished, move them immediately to the water.
Leave the eggs in the ice water for at least 10 minutes to help make them easier to peel.
Originally Published On: April 19, 2019
Last Updated On: March 9, 2020
Perfect Hard-Boiled Eggs
- 6 eggs
- 1 tsp salt
- Put your eggs in a large pot and completely cover with water making sure the water goes an inch or two over the eggs and add salt
- Put the pot on the stove over high heat and bring to a full rolling boil
- Remove from heat and immediately cover
- Keep covered for 13 minutes
- Meanwhile, fill a large bowl with ice and water
- When eggs are finished, move immediately to the ice water
- Leave in the water for at least 10 minutes before peeling
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.