Perfect Hard-Boiled Eggs (Printable)

Flawlessly cooked eggs with tender whites and creamy yolks, perfect for snacks, salads, or sandwiches.

# What you need:

→ Eggs

01 - 6 large eggs

→ Water & Seasoning

02 - Cold water, enough to cover eggs by 1 inch
03 - 1 teaspoon salt (optional, aids in preventing cracking)

# Directions:

01 - Place eggs in a single layer at the bottom of a saucepan. Pour cold water until eggs are covered by at least 1 inch.
02 - Optionally, add 1 teaspoon of salt to the water to help prevent cracking and facilitate peeling.
03 - Set the saucepan over medium-high heat and bring the water to a rolling boil.
04 - Once boiling, cover the saucepan with a lid and immediately remove it from the heat source.
05 - Let eggs stand undisturbed, covered, for 10 to 12 minutes depending on desired yolk firmness (10 minutes for slightly creamy, 12 minutes for fully firm yolks).
06 - While eggs are resting, fill a large bowl with ice water.
07 - Transfer eggs carefully with a slotted spoon into the ice bath and cool for at least 5 minutes.
08 - Crack and peel eggs gently under running cold water to facilitate removal of shells.

# Expert tips:

01 -
  • Easy and quick preparation
  • Perfectly cooked yolks every time
02 -
  • Use eggs that are 7–10 days old for easier peeling.
  • Store peeled or unpeeled hard-boiled eggs in the refrigerator for up to 1 week.
03 -
  • Add a splash of vinegar to the water if you suspect your eggs might crack.
  • Serve with a sprinkle of salt cracked pepper or a dash of paprika for extra flavor.
Go back