Foolproof Hard-Boiled Eggs

Foolproof Hard-Boiled Eggs created by Bergy

From America's Test Kitchen. Really works!

Ready In:
22mins
Yields:
Units:

ingredients

directions

  • Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
  • Remove pan from heat, cover, and let sit for 10 minutes.
  • Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
  • Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
  • Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
  • Begin peeling from air-pocket (wider) end.
  • The shell should come off in spiral strips attached to thin membrane.
  • Hard-boiled eggs can be refrigerated for several days.
  • You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.
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RECIPE MADE WITH LOVE BY

@Kimke
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@Kimke
Contributor
"From America's Test Kitchen. Really works!"

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  1. Steven Y.
    This turned out perfectly! I waited for a solid boil with the lid off, and let it sit for 14 minutes covered. They came out perfectly cooked, with no discoloration on the yolks, and practically slid out of their shells!
  2. theoretch
    Didn’t work. Eggs are cooked but peeled terribly. Any ideas? Followed exactly. Inside peel was so stuck to egg and shell.
  3. justinrobertday
    Great recipe. Make sure you put at least 1 inch of water over the eggs. This is key to ensuring that there’s enough hot water there to cook the eggs over the 10 minutes of sit time. If your pan is packed with eggs this is even more important. That leads to the second key which is to let them sit at least 10 minutes. I live at sea level (highest boiling temp) and i let them sit for 13 minutes before the ice bath. I imagine higher altitudes would potentially need more water and/or more time. They don’t turn out tougher with the added 3 minutes. When I’ve done less time I’ll sometimes get yolks that aren’t quite cooked through. Great recipe but like anything, may need some fine tuning to your attitude and equipment.
  4. Jeffrey P.
    This recipe works out fine. I don't use 12 minutes as a gauge. The key to peeling the eggs used to immediately dump the hot water and place ice water on top of the eggs and let them sit for a minute or two. that lets the eggs draw away from the shell and they are very easy to peel.
  5. Chris H.
    Made this tonight and not one of the eggs peeled correctly. I was making egg salad and had to cook more eggs just to get the appropriate yield. This is usually how I make hard-boiled eggs and it literally is a flip of the coin whether they will peel properly or not. I have tried Ina Garten's and it works sometimes. I have also followed other chefs, bloggers, casual cooks, and I have yet to find a method that works consistently. So very frustrating. I am ranking it 4 out of 5 because most everyone seems to be able to do it except for me. I cook all the time and have never had anything so frustrating in the kitchen.
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