The Perfect Hard Boiled Egg!

Making the perfect hard-boiled egg is easy! Just follow this simple how-to recipe and you will always have the perfect yolk and never struggle with peeling an egg again!

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The Perfect Hard Boiled Egg!

True story – I was that person who couldn’t boil an egg…. and let’s just say it wasn’t all of that long ago. My kids LOVE eggs…they love them scrambled, they love them in a egg souffle (side note…here is a great recipe for an egg souffle), they love egg in a hole (here is how to make egg in a hole!) – but most of all, they LOVE hard boiled eggs. I have tried so many different tricks to make a perfect hard boiled egg. It never fails that the shell sticks and I end up with an egg-y mess! So, after many attempts, I believe I have the “recipe” for the perfect hard boiled egg!

The Perfect Hard Boiled Egg

Here is what you do:

  • Place the eggs in a pot
  • Fill the pot with cold water – be sure to completely cover the eggs with the water
  • Bring the water to a boil
  • As soon as the water boils, cover the pot and remove from heat
  • Let eggs sit in the covered pot for 12 minutes
  • Drain the water from the pot and fill the pot with cold water. Add a few handfuls of ice to the water
  • Let the eggs sit in the ice water until completely cool
  • Peel, eat, enjoy!

This has worked for me like a charm….what suggestions do you have for making the perfect hard boiled egg?

Looking for some other egg recipes… check these out:

easy egg souffle dish

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  1. put a tablespoon of baking soda in the pot before cooking and let it come to a boil than take off burner put a lid on and wait 20 minutes than drain put lid back on shake to crack egg shell than put very cold water let cool and peel works the best i’ve found and I do a lot of eggs

  2. Add a little bit of olive oil to the water before boiling. This will result in smooth peeled eggs. I have also used a Black & Decker steamer to hard cook the eggs. I steam them for 25 minutes and they are perfectly done. Just take them out of the steamer when the timer goes off and cover them with cold water.

  3. I learned a great trick for peeling a large quantity of eggs all at once from an 80y/o volunteer where I used to work years ago… After you drain the pot and refill with cold water, let them cool and then drain again, then you just place the lid back on the pot and shake it gently, up and down and back and forth just until the shells are all cracked all over, but the membrane inside is mostly left intact. Then finish cooling and the eggs will slide right out of the shells. Works great!

  4. Can’t wait to try this. Sorry if this is a dumb question, but how do you drain the water from the pot while the eggs are still in there? Do you remove the eggs, drain the pot, put the eggs back in, and then fill with cold water?

    1. Hi!! Just use a strainer! Makes it easy to get the water out and then just refill with cold water and throw some ice in the water to make it really cold!!!

      1. If its just a few eggs in a saucepan, you can also fill with cold water until the water is warm, eggs should be cool enough to handle. Empty rest of water while holding the eggs back with your hand. Then fill completely with cold water. Saves having to use a strainer (or slotted spoon which would work well too!).