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Perfect Hard-Boiled Eggs: The Simple Method That Works Every Time

Perfect Hard-Boiled Eggs

A simple cold-water-start method for consistently firm whites and perfectly cooked yolks. An immediate ice bath makes the eggs easier to peel and helps stop carryover cooking.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 eggs Large eggs
Water
  • 1 quart (4 cups/950 ml), or enough to cover eggs by about 1 inch Cold water
Ice Bath
  • 4 cups Ice
  • As needed to submerge the eggs Cold water

Method
 

Step-by-Step
  1. Place 6 large eggs in a single layer in a saucepan. Add 1 quart, or 4 cups, of cold water, making sure the eggs are covered by approximately 1 inch.
  2. Set the saucepan over medium-high heat and bring the water to a full boil.
  3. Remove the pan from the heat, cover it with a lid, and let the eggs stand for 10 to 12 minutes. Choose 10 minutes for slightly creamy yolks or 12 minutes for fully set yolks.
  4. Immediately transfer the eggs to a bowl filled with about 4 cups of ice and enough cold water to submerge them. Chill for at least 5 minutes.
  5. Crack each shell gently all over, then peel the eggs under running water or while submerged in water. Pat the peeled eggs dry before serving or storing.

Notes

No salt, vinegar, or baking soda is required. For easier peeling, use eggs that are several days old rather than extremely fresh eggs. Refrigerate unpeeled hard-boiled eggs in their shells in a covered container for up to 1 week.