Try this never-fail method of cooking hard-boiled eggs for a dozen eggs that are perfect for snacking, using in salads, or making deviled eggs.


Recipe Summary

5 mins
20 mins
15 mins
40 mins
12 eggs


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.

  • Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.

  • When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

Nutrition Facts

63 calories; protein 5.5g; carbohydrates 0.3g; fat 4.4g; cholesterol 163.7mg; sodium 62.8mg. Full Nutrition

Reviews (1)

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2 Ratings
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Rating: 3 stars
I've made a lot of hard-boiled eggs, using a variety of different methods until I found some faves. I thought I'd try this one since it was "never-fail". While this recipe wasn't a fail, I had some doubts on the cook time begin too long. I erred on the side of caution and did the minimum stated time of 13 mins. They came out a little overdone for my hard-boiled tastes, where the yolk starts getting crumbly. Next time I'd probably take them out at 10-11 mins. These were still tasty, but I prefer to either just use my Instant Pot using the 5-5-5 method, or bringing them to a boil in a pot, covering and then turning the heat off to let them "cook" in the hot water for 11-12 minutes. TIP: for easier peeling, when draining the hot water, lightly shake the eggs around in the pot to lightly crack them. Then fill pot with cold water and let sit. Read More