How to Hard Boil Eggs Perfectly Every Time

How many fails have you had making hard-boiled eggs? I’ve had too many fails to talk about, so I finally decided to scour the internet and see what all the “experts” had to say. Call it research if you will, but I was done having wasted attempts at a fully hard-boiled egg. I have a long sordid history with eggs (food poisoning once, only then to have to do a barium swallow test with said eggs. Let’s just say I didn’t eat eggs for over 10 years. So to start back and ease myself back in with eating eggs I needed the egg fully cooked. And then from there I’ve progressed. I can eat the egg “fried’“ (not really fried if it’s in a non-stick pan, but you know what I mean), soft-boiled, and even poached. So yes, eggs and I consider ourselves friends these days.

And I must not be the only one in this boat, because I always get asked the question, “How do you boil the eggs perfectly each time?” Grocery stores these days sell eggs already hard-boiled and while these might be a great protein snack and/or addition to a meal if you’re on the go, I hate for people to buy these “for the week” just because of a convenience factor or a “I always get a black-ring around my eggs, so why bother”? So here you go, easy, fool-proof directions to perfectly boiled eggs, every time.

Instructions

1. Put the eggs in a saucepan of cold water. Place 4 cold eggs (up to 6, just don’t crowd the pan) in a medium saucepan and fill with cold water, covering the eggs by an inch. Add 1/4 to 1/2 teaspoon of baking soda to the water – this will help the shell peel off easy. Add too much and it can lead to a sulfury flavor. (Typically fresher eggs are harder to peel, older eggs are easier, but this has seemed to help me with the peeling).

2. Bring the water to a rolling boil. Place the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil. Meanwhile, fill a large bowl with ice water.

3. Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don’t forget about the pan on the stove and let the eggs boil for too long or they will over cook.

4. Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here’s how long each will take:

• For jammy soft-boiled eggs: Lower the temperature to maintain a gentle boil. Let it cook for 6 1/2 minutes.
• For firm hard-boiled eggs: 13 minutes

Still perfecting the poached egg – but you don’t need a mesh sieve or custard cup to poach eggs – just a spoon and a little guidance from that spoon.

5. Place the eggs in a bowl of ice water. Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute.

6. Peel and Eat! When ready to eat, peel the eggs and enjoy – and you will be able to peel them, I promise! I think I might be ready to make deviled eggs at this rate!

*Update – I’ve found another great way to make hard-boiled eggs – in my Instant Pot! I understand not everyone has an Instant Pot, but I recently got a new stove and if I’m being real, it’s taking some getting used to and I’ve had to eat one too many ugly black-ringed eggs. For some reason it takes it awhile to get to that rolling boil and the extra time the eggs are in the water has been leaving the black ring. Sure I ate them – less food waste in this house when at all possible – but they weren’t the most appetizing to look at! So, now an Instant Pot, easy, full-proof way for me (until I figure said stove out!)

My favorite way to eat hard-boiled eggs as of late is simply by themselves – it’s been a go-to in moments of hunger. That with a good healthy dose of everything but the bagel seasoning. My 2nd go-to way to eat the hard-boiled egg (not that you need suggestions, just telling you what I do) is to add it to a salad. Depending on what I’m eating for lunch, as I am mainly eating plant-based protein, I’ll add the egg to ensure I’m getting enough protein at my lunch and not just carbs on carbs. When people talk “meal prep” this is one thing I’ll make for the week as I’m in the kitchen. Multi-tasking at its finest and no need my friends to buy those store bought ones. Save your money. As always, ending with the money shot.

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