Learn how to make Hard Boiled Eggs. Everyone needs an easy go-to method for making perfectly cooked eggs every time. #hardboiledeggs #howtopeeleggs #boiledeggs #olgainthekitchen

Perfect Hard-Boiled Eggs

5 from 2 votes
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes

This easy method for making Perfect Hard-Boiled Eggs will get you perfect results every time!


  • 7 large eggs (can use up to 12 eggs), cold
  • cold water (to fill 1-inch above eggs)


  1. Place cold eggs into a medium stainless steel saucepan and cover with cold water, filling 1-inch over the surface of the eggs. Cover with lid and bring the water to a rolling boil over high heat.

  2. As soon as the water comes to a boil, set your timer to 7 minutes (for perfectly hard-boiled eggs) and reduce the heat to medium-low (to keep at a medium boil).

  3. Prepare a bowl of ice water and as soon as the timer is done, turn off the heat and transfer the eggs into the ice water. If no ice, strain the hot water from the pan and run cold water over the eggs for about 3-5 minutes until the water stays cold. (The cold water cools them quickly and prevents eggs from cooking further).

  4. Leave eggs in cold water until cooled. Refrigerate eggs once cool and peel when ready to use.

Recipe Notes

  • Egg Freshness – Older eggs are easier to peel rather than fresh eggs. If you’re planning to make hard-boiled eggs for Easter,  buy at least a week ahead of time. This will ensure the eggs peel easily. 
  • Size Does Matter – We always use Large Grade AA eggs, no matter the variety. Large eggs are the standard size in most recipes, so we always use large. Medium eggs cook faster and Extra Large or Jumbo eggs will cook slightly longer.
  • Use the same pan (preferably stainless steel) every time for consistent results. We like to use a medium stainless steel saucepan with glass lid. Having saucepan with glass lid, lets you see when the water starts boiling. Nonstick pans or dutch oven can take longer to come to a boil, which may need less cooking time once eggs are boiling.
  • Cover with lid to keep the steam in and boiling water boiling. If your saucepan does not come with glass lid, cover with lid anyway and leave an inch open so you can see when the water starts boiling. Keeping the lid on helps keep the steam in and eggs cook faster. If you cook without lid, eggs will need to be cooked by 1-2 minutes longer once the water starts boiling. 
  • Do not overcrowd your saucepan with eggs. You want the eggs with about an inch extra water on top of them to ensure even cooking. Overcrowding can possibly bring to egg shells breaking during boiling process.
  • There is no need to add anything to boiling water to ensure easier egg-peeling. After a nice icy water soak, they will peel just as easy.
  • Easily peel boiled eggs: start peeling at the thick end. Gently tap the egg at the thick end of the egg first and start peeling. (OR peel eggs under cold running water. Using your hands, peel the cracked and cooled eggs under cold running water. The water seeps under the thin film that clings to the whites and helps release the shell).