How to Make Perfect Hard-Boiled Eggs

Making perfect hard-boiled eggs with bright yellow yolks and no hint of chalkiness is easier than you may think. Follow these simple steps, and you’ll get it right every time.

{Psst: I’ll be posting about the world’s easiest homemade mayo today as well. Both of these posts are for a new section on cooking basics, which I’ll add to over time. And are you thinking what I’m thinking? Hard-boiled eggs plus mayo plus a shot of retro-chic equals — shazam! — deviled eggs. Look for a post on those later this week, too.}

How to Make Perfect Hard-Boiled Eggs

1. Choose a lidded pot just big enough to accommodate eggs snugly in one layer.

2. Place eggs in pot and cover by two inches with cold water.

3. Set the pot over high heat and bring water to a full boil. Immediately remove pot from heat and cover with a tight-fitting lid.

4. Set a timer for 10 minutes.

5. Fill a large bowl 1/3 of the way with ice cubes and another 1/3 of the way with cold water.

6. When the timer dings, use a strainer to transfer eggs from the pot to the bowl of ice water. Eggs are ready to peel when cool, about 15 minutes.

  • […] 24 pieces Ingredients 1 dozen peeled hard-boiled eggs 1/2 cup homemade mayonnaise (or store-bought)* 2 teaspoons sherry vinegar 1 teaspoon Dijon mustard […]ReplyCancel

  • Yes. I always hate the green film on the outside of the yolks. It’s funny how we loose the knowledge to hard boil eggs over time. The shock treatment is essential too. It makes peeling so much easier.ReplyCancel

    • It’s true, Mark. Sometimes you have to remind yourself of the basics.ReplyCancel

  • Susan

    I just followed your steps and the eggs were so lovely in my potato salad. Many thanks!!!:)ReplyCancel

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