How to Make Perfect Hard-Boiled Eggs

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Consistent, well-behaved hard-boiled eggs are easy to master with this simple method. We use a steamer basket so the eggs don’t crack, start the eggs in boiling water so they’ll peel easily, and simmer slowly for a slightly longer period than you might think so they’ll cook pretty evenly throughout. You’ll have sturdy but tender whites and yolks that retain just enough creaminess.

How to Make Perfect Hard Boiled Eggs 780 | Umami Girl-2

Tip

Plunging the cooked eggs into ice water prevents them from cooking further and makes them ready to peel in a flash.

The perfect hard boiled egg for every occasion

These eggs are great for eating straight with a sprinkle of sea salt and pepper (or hey, maybe a dash of mayo and sriracha, just sayin). They’re also great, of course, for egg salad, chopping onto a lunch salad, making a sandwich, and especially my favorite child I mean food right now, deviled eggs. (Try classic deviled eggs and a deviled egg bar.)

How to Make Perfect Hard Boiled Eggs 780 | Umami Girl-2

Here’s what you’ll need to make perfect hard boiled eggs

And here’s what you’ll do

  • Fill the pot halfway with water and bring to a boil.
  • Arrange eggs in the steamer basket. Lower basket into water and cover pot. Set timer for 12 minutes.
  • As soon as water begins to bubble vigorously again, reduce heat to low to maintain a bare simmer.
  • Fill the bowl halfway with cold water and ice cubes.
  • When timer rings, pull steamer out of pot and tip eggs into ice water. Cool for 15 minutes.
  • Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.

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How to Make Perfect Hard Boiled Eggs

Consistent, well-behaved hard-boiled eggs are easy to master with this simple method. We use a steamer basket so the eggs don’t crack, start the eggs in boiling water so they’ll peel easily, and simmer slowly for a slightly longer period than you might think so they’ll cook pretty evenly throughout. You’ll have sturdy but tender whites and yolks that retain just enough creaminess.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Serves 12

Ingredients

  • 12 large eggs

Directions

  1. Bring a large pot of water to a boil. A 7 1/4 quart Dutch oven fits a steamer basket perfectly.
  2. Arrange eggs in a steamer basket. Lower basket into water and cover pot. Set timer for 12 minutes. 
  3. As soon as water begins to bubble vigorously again, reduce heat to low to maintain a bare simmer.
  4. Fill a large bowl with ice water. 
  5. When timer rings, pull steamer out of pot and tip eggs into ice water. Cool for 15 minutes.
  6. Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.

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Nutrition Information

Amount Per Serving:

Calories:: 72 Total Fat:: 4,8g Carbohydrates:: 0.4g Fiber:: 0g Protein:: 6.3g

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Comments

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  1. Susan

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

  2. Mark

    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.

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