How to Make Perfect Hard-Boiled Eggs Every Time

• Place 3-6 eggs in a single layer at the bottom of a pot and cover them with 1 in (2.5 cm) of cold water.
• Bring the water to a boil, then remove the pot from the heat. Let the eggs sit in the hot water for 10 minutes for hard-boiled eggs or 6 minutes for soft-boiled eggs.
• Remove the eggs from the pot and plunge them into an ice bath or run them under cold water. Then, crack them against the counter and peel them with your fingers.

Making Hard- or Soft-Boiled Eggs

Place 3-6 eggs in a pot and cover them with cold water. Lay the eggs gently in a single layer at the bottom of the pot, then add cold water until the water level is about 1 in (2.5 cm) above the eggs. This ensures that the water boils efficiently, the eggs cook evenly, and that you can get the timing just right—not too long, not too short. To make the eggs easier to peel later, add 2 tsp (9.9 mL) of white vinegar or a pinch of salt to the water. Also, use eggs that are at least 6-7 days old, which, compared to fresh eggs tend to peel without getting any craters.

Bring the pot to boil, then turn off the heat and let it sit for 10 minutes. Crank the heat to medium-high until the water comes to a rolling boil. As soon as it does, cut the heat and put the lid on. For the perfect hard-boiled egg that has a firm white but a creamy yolk, let the eggs sit in the covered pot for exactly 10 minutes. For runny whites and loose yolks, let the eggs sit for 3 minutes. For slightly runny whites and loose yolks, let the eggs sit for 4 minutes. For a perfect soft-boiled egg with silky whites and custardy yolks, let the eggs sir for 6 minutes. For firm whites and solid yolks, let the eggs sit for 15 minutes.

Remove the eggs from the pot and run them under cool water. Use tongs or a slotted spoon to remove all the eggs from the hot water, then immediately run them under a cold faucet for about 10-20 seconds each. This stops the eggs from cooking any further, and the quick temperature change creates a layer of steam between the egg and the shell, which makes peeling a cinch. Or, immediately plunge the eggs into an ice bath for 1-2 minutes to stop them from cooking. EXPERT TIP Sasha Reyes Sasha Reyes Executive Chef Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. Sasha Reyes Sasha Reyes Executive Chef Hard-boil eggs in salted water at room temperature. Eggs peel most easily when they've just been brought to a full boil in a pot of well-salted water. After you finish hard-boiling the eggs, shock them in very cold water before peeling them under running tap water.

Peeling Boiled Eggs

Tap the egg on the counter until it cracks. Hold the egg securely between your curled forefinger and thumb. Gently but firmly tap it against a countertop or any other hard surface 3-4 times, until you see the telltale spider webbed crack across its surface. To more easily crack the egg, tap it against the corner of your countertop, letting the slightly sharper surface do the work. If you’re peeling a soft egg, tap the large end with the blunt edge of a butter knife to form the initial crack.

Roll the egg between your palm and the countertop. Hold your hand flat and palm-side down over the egg, pressing the egg to the counter gently. Then, roll the egg back and forth for 5-10 seconds. This spreads the cracks and loosens the shell, making the egg easier to peel. If you’re peeling softer eggs (or any egg cooked for less than 10 minutes) skip this step, since the egg inside will be much more fragile.

Peel the egg with your fingers, starting at the large end. Now that the egg is cracked all over and the shell is loosened, use your fingertips to flake away the shell. Start peeling the egg at the large end, where there’s usually an air pocket that makes it easier to get things started. Peel the egg until the entire shell is removed. When peeling a soft egg, place the egg in a cup, then peel away only the shell on the large end. Then, dig in with a spoon and enjoy! If the shell is stubborn, peel the egg under a faucet with cold, running water, which will encourage the shell to slip away. Dispose of the shell in the garbage, or toss it into your compost bin—eggshells contain beneficial nutrients that do wonders for your garden!

Storing Boiled Eggs

Keep boiled eggs in the fridge for up to 1 week. If you’re not eating the eggs immediately, place them into a sturdy food storage container and set them in the fridge. While still in their shell, boiled eggs will last up to 7 days if refrigerated properly. To help you keep track, label the container with the date you boiled the eggs written on a bit of painter’s tape or a sticky note.

Keep peeled eggs in a sealed container for up to 1 week. Ideally, don’t peel the eggs until you’re ready to eat them. If you do want to peel them, just to get it out of the way (or for any other reason), store the eggs in the fridge in a sturdy, sealed, airtight container. Or, submerge the peeled eggs in a bowl of water, then place the bowl in the fridge for up to 7 days.

Spin eggs on a countertop to check if they're raw or cooked. If you’re like us, you’ve always got hard-boiled eggs in the fridge, but sometimes, telling them apart from raw eggs is tricky. To check, place an egg horizontally on the counter and spin it gently. If it stays in place, the contents are solid and cooked. Raw eggs, though, will wobble and become off-balance, since the loose yolk inside shifts the egg’s weight as it spins.

Hard-Boiled Egg Recipes

Make a rich and creamy egg salad. Chop 8 peeled hard-boiled eggs into coarse chunks and place them in a bowl. Then add ½ stalk of coarsely chopped celery, 0.25 cups (59 mL) of mayonnaise, 2 tsp (2 g) of thinly sliced chives, 2 tsp (9.9 mL) of lemon juice, and 2 tsp (9.9 mL) of whole-grain mustard. Then, mix the ingredients with a large spoon until they’re combined. Season the salad with a pinch of salt and pepper, then chow down! For a fuller flavor and a little kick, mix in 1 tsp (2 g) of paprika. Slather the salad between 2 slices of toasted bread and add a bit of lettuce for a hearty egg salad sandwich.

Make elegant deviled eggs. Cut 6 peeled hard-boiled eggs in half lengthwise. Scoop out the yolks with a spoon and, in a medium bowl, mash the yolks with a fork until they’re crumbly. Add 0.25 c (59 mL) of mayonnaise, 1 tsp (4.9 mL) of white vinegar, 1 tsp (4.9 mL) of yellow mustard, and a pinch of salt and pepper, then mix until the ingredients are combined and creamy. Then, use a spoon to evenly distribute the yolk mixture into the center of the sliced egg halves. For a bold and tasty final touch, sprinkle the eggs with a bit of paprika.

Pickle your boiled eggs for a tangy snack. Combine 1.6 cups (400 mL) of white vinegar, 0.5 cups (100 g) of white sugar, 2 bay leaves, 1 tbsp (3 g) of black peppercorns, and 1 tbsp of coriander seeds into a pot and heat it over medium heat until the sugar dissolves (about 5-10 minutes), stirring frequently. Let the mixture cool for 1 hour. Sterilize a large glass jar and fill it with the mixture, then place 6 peeled hard-boiled into the jar. Leave it in a dark place, like a cabinet, for 2 weeks to 3 months to let the eggs pickle. Once the eggs are pickled, eat them plain as a quick and flavorful snack, or use them in an egg salad to give it a tangy flavor boost. Pickled (or even just plain hard-boiled eggs) make great additions to ramen.

Other Ways to Hard-Cook Eggs

Steam Boil 1 in (2.5 cm) of water in a pot on the stove, then place a steamer basket with a single layer of eggs into the pot. Reduce the heat to medium-low, then cover the pan and let the eggs steam for 13 minutes, then run them under cold water. To make peeling a cinch, place the eggs into a container with 1 in (2.5 cm) of water, then jostle it for a minute to loosen the shells. Steaming eggs is a more gentle way to cook them that results in a firm white and a moist and crumbly yoke. It’s perfect for making deviled eggs.

Air fryer Preheat your air fryer to 270 °F (132 °C), then add 1-6 raw eggs to the basket. Cook the eggs in the air fryer for 15 minutes for hard-boiled eggs, 12 minutes for eggs with custardy yolks, or 10 minutes for soft-boiled eggs. Then, plunge them under cold running water and peel them as usual. This is a quicker and easier method for “boiling” your eggs, and is great if you don’t want to fuss with boiling water.

Oven Line a baking sheet with parchment paper, then arrange your desired number of eggs in a single layer on the sheet. Place the sheet in a cool oven, and heat the oven to 325 °F (163 °C), setting a timer for 30 minutes as you do. After 30 minutes, place the eggs in a large bowl of ice water to cool. Then peel and eat them, or use them in your recipes! Using an oven to “hard-boil” eggs is a great way to prepare dozens of eggs at a time, which comes in handy if you're cooking for a potluck or a dinner party.

Instant Pot Place 4-6 eggs in a single layer on a steaming rack inside your Instant Pot or pressure cooker and add 1 c (240 mL) of water. Then, set the pressure cooker to its lowest pressure setting and let the eggs cook for 6 minutes. Once they’re done, run them under cold water and you’ll have firm, hard-boiled eggs. A pressure cooker isn’t the most precise or delicate way to cook eggs, and because of the extreme pressure and temperature, you can’t make soft or runny eggs. Still, it’s a great solution if you don’t have any other tools.