How to Hard Boil an Egg
photo by ChefLee
- Ready In:
- Use eggs nearing their expiration date.
- Remove desired number of eggs from the refrigerator and let them sit at room temperature for 15 minutes.
- Place eggs in a small sauce pan and add just enough water to completely cover eggs. (Note: the smaller the pan; the less room the eggs have to jump around and crack into each other).
- Bring the water to a rolling boil. Covering the pan will lead to a quicker boil and is recommended.
- Immediately reduce heat to simmer and remove the cover from the pan.
- Let the eggs sit in the simmering water for 12 minutes. (11 minutes for medium eggs; 13 minutes extra-large eggs).
- Carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch. Give each egg a little whack to the side of the pan, so each egg has one or two cracks. Some will tell you that this lets pent-up sulphur escape. More practically, this allows a little steam to build between the cooked egg and its shell to make peeling easier. Let the eggs sit in the cool water for 2 to 5 minutes.
- To peel the Mr Breakfast way: Place hard-boiled egg on a hard surface such as a cutting board. Roll the egg back and forth - applying a very slight amount of pressure. Remove the cracked shell beneath a faucet of cool running water.
- If peeling multiple eggs, place peeled eggs in a bowl of cold water while you work the others. Refrigerating peeled eggs is not recommended. Hard-boiled eggs - still in their shell - can be stored in a refrigerator for 5 days.
Questions & Replies
Got a question? Share it with the community!
I agree with Lyceum, I can never remember how to hard boil eggs! I wanted to have hard boiled eggs ready for salads for lunch and so I looked up this recipe this morning and honestly, this was the best hard-boiled egg recipe ever! It was easy to follow AND the eggs came out easy to peel, yummy, and perfect. Thanks so much for sharing.
Thank you so much for writing this review. I am an extreme beginner when it comes to cooking, and have always been too embarrassed to ask basic questions. This recipe was very easy to follow and well-written, it describes and guides you through every step in a friendly and precise way. This was my first batch of hard boiled eggs (EVER) and I was surprised to see that they were a perfect, soft yellow at the center and firm white on the outside. Perfect recipe, thanks!
see 11 more reviews
RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!