How to Make The Perfect Hardboiled Eggs isn’t rocket science, but it can be difficult. Check out our foolproof method to getting them right every time.
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Growing up the only time I really ever saw my mom making hardboiled eggs was for deviled eggs at a get together. The looked perfect every single time. Fun fact – she used to boil my sister and I an egg and we got to draw a face on it. We then had to pretend it was a baby and see who could go the longest without cracking the egg. My sister being 5 years older than me usually won; however, as I got older some how the eggs would disappear after a few days.
It’s funny to me because this is one of the first lessons that we learned about care and raising a child. Such a simple way to explain the process. And cheap too. My 2.5 year old just got a baby doll for Christmas that actually cries to you don’t feed it. Some how I like the egg option better. (That annoying doll is going to wind up disappearing in a few days).
Fast forward to becoming an adult and I could never figure out the perfect hardboiled eggs. They were either greenish colored yolks or the shell stuck to the boiled egg ripping off the edible white along with it. It was sooooo annoying. Of course I called me mom for the hint and she’s like, “I don’t know just cook them.” Over time, with a lot of trial and error, I found our sweet spot.
How to Make The Perfect Hardboiled Eggs Every Time.
This month, we’re all about celebrating learning the basics in the kitchen. I feel like hardboiled eggs is one of those things that everyone should know how to make. Our first step is to actually put the eggs in BEFORE the water starts to boil.
*Tip: Use a pasta fork to carefully put eggs into hot water without burning yourself.
Then, once it’s boiling, set a timer to 10 minutes. As soon as your timer goes off, turn your heat off and drain the hot water. Immediately add enough cold water to your pan that the eggs are covered. Dump it, and repeat until the water stays cold in the pan. Drain for one last time.
You ideally want to start cracking the egg shells off the eggs immediately after doing this. I’ve noticed that the longer you wait, the eggs expands back closer to the shell and sometimes this makes it more difficult to peel without taking some of the cooked egg white with the shell.
I always know I’ve done a great job when I can get a large piece of the shell off at one time. It’s like a chorus of angels singing away my frustrations.
What you’re left with is the most perfect hardboiled eggs you’ve ever seen.
- Desired Number of Eggs (*This method works no matter if you are making 1 egg or 2 dozen.)
- Optional: Herbed Salt (Like this one) *We used a lemon thyme salt in these photos
- In a heavy bottomed sauce pot, fill with water half way up the pot.
- Turn on medium high heat.
- After 3 minutes (BEFORE water starts boiling), add the desired amount of eggs you are cooking. Eggs should be just barely covered completely with water.
- *Tip: Use a pasta fork to carefully put eggs into hot water without burning yourself.
- Once water comes to a boil, set a timer for 10 minutes.
- Immediately once timer goes off, turn off heat and drain the water.
- Add cold water to your pan. Drain. Repeat until water covering eggs is no longer hot and eggs can be picked up without burning.
- Carefully crack the shells and remove them from the hardboiled eggs.
- Rinse eggs to remove any small remaining shell pieces.
- Add optional herbed salt or use as desired.
These products may help aid you in making this recipe:
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