How to Hard Boil Eggs: Step-By-Step


  • eggs, preferably older ones*


  1. Place eggs in a single layer in a pot, making sure the eggs have just a bit of wiggle room. Fill the pot with cold water to 1-inch over the eggs.
  2. Place the pot over high heat and bring to a gentle simmer. The water should have just a few relatively small bubbles breaking the surface.
  3. Reduce the heat and maintain the water barely at a simmer. Set a timer for 10 minutes and cook the eggs at a gentle simmer; do not let the pot reach a boil.
  4. Remove from the heat and run the eggs under cold water for about 20 to 30 seconds. Then, fill the pot with cold water and allow the eggs to cool for about 10 minutes. While eggs are cooling, shake them in the pan to crack and loosen their shells.
  5. Peel the eggs while they’re still slightly warm. If not already cracked from the shaking in the pan while cooling, gently tap each egg on a flat surface to crack. Starting at the large end, gently ease off the shell with your thumb and fingers. To help remove stubborn shells, hold egg under cold running water while peeling.
  6. Once peeled, rinse each egg under cold water to remove any shell fragments. Place in a sealable container and store in the refrigerator for up to one week.

* When hard boiling eggs, use eggs that are not the freshest ~ eggs that are seven to ten days old work best.  Very fresh eggs are difficult to peel.  Plan ahead and buy the eggs about a week in advance of preparing your hard boiled eggs if you can.


Source:  The Kitchen is My Playground