Learn how to make hard-boiled eggs with this step-by-step video and easy recipe. It’s totally simple, and totally delicious!
Anyone else always think of Ramona Quimby when you eat a hard-boiled egg?
Or maybe I should say, the not-hard-boiled egg? ?
Ha, I’m pretty sure that the fearless 8-year-old heroine of my childhood and her lunchroom escapades will always bring a smile to my face when I think of this method of cooking eggs. (And always give me a moment of pause before cracking open that shell, whoops.)
Well, whether hard-boiled eggs also happen to be your go-to pop of protein to pack in your lunchbox, or keep in the fridge for easy breakfasts, or pop on a cobb salad, or “devil” on Easter, or whatever sounds most egg-cellent to you — today I’m sharing my best tips and tricks (and a new video!) for how to hard-boil eggs perfectly every time. I actually first shared this hard-boiled egg recipe a few years ago, but it seemed like the perfect one to bring back for our weeklong series on how to cook eggs.
Let’s get to boiling!
Similar to what we discussed in yesterday’s tutorial about how to make soft-boiled eggs, somewhat older eggs (versus fresh, brand-new eggs) are ideal for hard-boiling. They tend to peel easier, and crack less easily when boiling.
To make hard-boiled eggs, gently place your eggs in an empty saucepan or stockpot, and then fill the pan with cold water so that there is at least 1 inch of water on top of the eggs (if using 6 or less eggs), or 1.5-2 inches of water on top of the eggs (if using 7-14 eggs).
Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil (we’re talkin’ big bubbles).
Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil. Let the eggs boil for 1 minute (no more). Then remove the pan from the heat, and cover snugly with a lid. Let the eggs continue to cook in the pan for 9-11 minutes, or until the yolks reach your desired level of doneness.
(**This method of cooking the eggs in hot-but-not-boiling water reduces the chance of getting that weird greenish ring around the yolks. It’s harmless to eat, but it’s definitely a sign that your hard-boiled eggs have been over-cooked.)
Carefully drain out the hot water (or you can also transfer the eggs to a colander, and then return them to the pot). Then fill the pot with ice water, and let the eggs sit for a few minutes until they are completely chilled.
You can now either transfer them to a sealed container and refrigerate for up to 1 week. Or you can go ahead and peel them. To do so, I find it’s easiest to crack a big ring all around the center circumference of the egg by rolling it on the counter. But you can go with whatever works for you. Then slice and serve!
I’m a total purist, so my idea of the perfect hard-boiled eggs are served with just a pinch of salt and a generous crack of fresh black pepper. But go with whatever sounds egg-citing to you. ;)
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Learn how to make perfectly hard-boiled eggs with this simple method!
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!