Perfect Hard-Boiled Eggs

    2 hours 20 minutes

    Hard-boiled eggs are a snack in themselves, but are also required in many salad recipes. This method ensures the eggs are perfectly cooked every time.

    448 people made this

    Serves: 12 

    • 12 eggs

    Preparation:5min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Place eggs in a pot and cover with water. Cover the pot bring to a boil over high heat; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes.
    2. Meanwhile, fill a large bowl halfway with cold water; with a slotted spoon, transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Remove the eggs from the water and chill in refrigerator at least 2 hours before peeling.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (382)


    This is the method I use and it always works perfectly. Another hint...If you are making deviled eggs, or a dish where it is important the yolk be centered...try this trick...while the eggs are still in the carton, place a rubberband or two around the carton and place in refrigerator on its side. Leave on side overnight prior to cooking and you will have perfectly centered yolks every time!  -  01 Aug 2009  (Review from Allrecipes USA and Canada)


    Makes perfect hard boiled eggs. If you plan on using the eggs immediately after cooling you can tap them with a spoon to slightly crack the shells before placing them in the cold water. The shells will peel off like butter in about an hour letting you skip the refrigerator step. This recipe produces gorgeous firm eggs with brilliant yellow yolks and deviled eggs have never looked better! Thanks for sharing!  -  07 Oct 2008  (Review from Allrecipes USA and Canada)


    For the longest time I did not know how to boil eggs the correct way. As silly as this recipie may seem I think it is a must to have on this site for the new cooks.  -  08 Oct 2008  (Review from Allrecipes USA and Canada)