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How to Make Perfect Hard Boiled Eggs

Rated as 3.58 out of 5 Stars
57k

"This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy."
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Ingredients

50 m servings 72
Original recipe yields 6 servings (6 hard-boiled eggs)

Directions

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  1. Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek. Watch Now
  2. Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water. Watch Now

Nutrition Facts


Per Serving: 72 calories; 5 0.4 6.3 186 70 Full nutrition

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Reviews

Read all reviews 220
  1. 257 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is a tried and true method for perfectly cooked hard-boiled eggs... and the only method I've used for years. (I used to struggle mightily to hard-cook a decent egg.) For those who are com...

Most helpful critical review

After following the directions as listed, I was very disappointed with how the eggs turned out. The whites clung to the shell and the yolks were barely hard...resembling cool molasses. This is...

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This is a tried and true method for perfectly cooked hard-boiled eggs... and the only method I've used for years. (I used to struggle mightily to hard-cook a decent egg.) For those who are com...

This recipe completely failed me. I followed the video exactly. When I cracked one open this morning for breakfast, it collapsed in a puddle. So disappointed, because that means I have five more...

For those who've had trouble with the white sticking to the shell, the problem is not with the recipe...it's that the eggs are too fresh! You should buy your eggs about a week ahead of the time...

This recipe is great, this is how I've been making eggs my whole life, passed down from many generations. The only problem I have with it is not quite enough water and not a hard enough boil bef...

I didn't know how *wrong* my eggs were until I made them the right way. These were not green, they were not rubbery, and creamy is exactly how I'd describe them. Just a simple change in techni...

After following the directions as listed, I was very disappointed with how the eggs turned out. The whites clung to the shell and the yolks were barely hard...resembling cool molasses. This is...

Ugh! This recipe fails sometimes and sometimes not. I'm really at a loss here to explain why it works sometimes and sometimes not. Any ideas out there?

This was a fail for me. My eggs turned out like soft-boiled eggs -- runny centers. No way would they make deviled eggs! I have a couple of thoughts: One reviewer says "I bet we share the sam...

This worked great! Nothing looked or felt rubbery. Five stars Chef John, these deserve it. :)