Perfect Hard Boiled Eggs

There are several ways to make hard boiled eggs, but I have two preferred methods, and steaming them is my favorite. The eggs turn out flawless every time, with shells that practically fall off and bright yellow yolks. I often wonder why everyone does not cook them this way!

Learn Two Methods for Perfect Hard Boiled Eggs

Learn how to make perfectly hard-boiled eggs on the stove with these simple methods. Impress your friends and family with these flawless eggs, every time.

Steam the eggs

I love eggs. They are a great source of protein. My preferred way to cook them is to steam them. They turn out perfect every single time. I have never had trouble peeling steamed eggs. I always use this method for my deviled eggs and egg salad sandwiches. Just fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil and carefully place eggs in the steamer basket using a long-handled slotted spoon or tongs. 

Cover the pot and steam for 12-15 minutes. A single layer of medium eggs will require less time, while a double layer of extra-large eggs will require the most time. Remove eggs to a large bowl of ice water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down. Store in the refrigerator.

This method works great for soft-boiled eggs, too. Steam for 6-7 minutes before plunging them into ice-cold water. For best results, set a timer.

Hard Boil the Eggs

Want perfect hard-boiled eggs every time? Follow our easy step-by-step guide to achieve perfectly cooked and easy-to-peel hard-boiled eggs. I have hard-boiled lots and lots of eggs over the years. There are a few key points in successfully cooking hard-boiled eggs.

How to Hard Boil Eggs

Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch of water over the eggs. Add a couple of teaspoons of salt. Bring the eggs to a rolling boil. Put the lid on the pan, remove it from the heat, and let them sit in the hot water for 12-15 minutes. I use 12 minutes for medium eggs and 15 minutes for jumbo eggs.

Remove the pan from the stove and place it under very cold running water. Let the water run for several minutes. The eggs should feel very cold before you shut the water off. Let them sit in the cold water or an ice bath for an additional 15-20 minutes. Store in the refrigerator.

Tips For Perfect Hard Boiled Eggs

• Steam them – they may not technically be hard-boiled eggs, but the end result is still the same and easier to peel. They practically peel themselves.
• Purchase older eggs – try to think ahead and purchase eggs that you know you will hard boil well in advance. Farm-fresh eggs are great for a ham and cheese quiche or a Denver omelet, but not so much for this purpose.
• Don’t crowd them – whether you are steaming them or boiling them, give them a little space, and don’t crowd the pan.
• Be gentle -handle the eggs gently when adding them to the pot or steam basket. If boiling, bring the water to a rolling boil over medium heat, not high heat. You don’t want them moving in the pot and cracking.
• Cold water – after steaming or boiling, plunge those eggs into ice-cold water. Peel eggs under cold running water, letting the water get between the egg white and the shell membrane.

How to Store Hard Boiled Eggs

Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.

Store fully cooled and peeled eggs submerged in ice-cold water in an airtight container in the refrigerator for up to 3 days.

Recipes Using Hard Boiled Eggs

• Southern potato salad
• Deviled egg pasta salad
• Pickled eggs
• Egg salad
• Deviled eggs
• Avocado deviled eggs
• Nicoise salad
• Chicken ramen
• Scotch eggs

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How to make perfect hard boiled eggs

Don’t fight those eggs to get those peels off.  Just follow my easy directions and tips to perfectly hard-boiled eggs that practically peel themselves.

5 from 12 votes

Print Pin Rate

Course: breaktast/snack

Cuisine: American

Cook Time: 15 minutes minutes

Servings: 6 -12

Author: Beth Pierce

Ingredients

• Eggs
• Salt
• Water

Instructions

To Steam

• Fill a large saucepan with enough water to reach just below the bottom of a steamer basket.  Bring it to a boil and carefully add the eggs to the steamer basket using a long-handled spoon or tongs.
• Cover the pot and steam for 12-15 minutes.  A single layer of medium eggs will require less time, while a double layer of large eggs will require the most time.
• Remove eggs to icy cold water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down.

To Boil

• Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch over the eggs,  Add a couple of teaspoons of salt.
• Bring the eggs to a gentle boil.  Put the lid on the pan and remove it from the heat.  Allow it to sit for 12-15 minutes.  I use 12 minutes for medium eggs and 15 minutes for jumbo eggs.
• Remove the pan from the stove and place it under very cold running water. Let the water run for several minutes.  The eggs should feel very cold before you shut the water off.  Let them sit in the cold water for an additional 15-20 minutes. Store in the refrigerator.

Notes

• Steam them – they may not technically be hard-boiled eggs, but the end result is still the same and easier to peel. They practically peel themselves.
• Purchase older eggs – try to think ahead and purchase eggs that you know you will hard boil well in advance. Farm-fresh eggs are great for a ham and cheese quiche or a Denver omelet but not so much for this purpose.
• Don’t crowd them – whether you are steaming them or boiling them, give them a little space, and don’t crowd the pan.
• Be gentle -handle the eggs gently when adding them to the pot or steam basket. If boiling, bring the water to a rolling boil over medium heat, not high heat. You don’t want them moving in the pot and cracking.
• Cold water – after steaming or boiling, plunge those eggs into ice cold water. Peel eggs under cold running water letting the water get between the egg white and the shell membrane.
• Storage – Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.

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