How To: Boil the Perfect Hard-Boiled Egg


  • 12 large eggs, preferably at least 3 days old
  • Cold water

Gently place eggs in an even layer on the bottom of a large saucepan. Fill with cold water so that the eggs are covered by an inch of water.

Put the saucepan on the stove and turn the heat on medium-high. Bring to a boil and remove the pan from the heat. Cover tightly with a lid.

Allow the eggs to stand for 12 minutes for large eggs (or 9 minutes for medium eggs or 15 minutes for extra large eggs).

Once done, strain the eggs. Either put the eggs in an ice bath until they are chilled, or fill up the empty saucepan with ice cold water and keep emptying and refilling until eggs are cold.

Store in the refrigerator for up to five days.

by The Savvy Kitchen