How to Make the Perfect Hard Boiled Eggs

Use Chef Jo Lusted's foolproof method, and you'll have perfect eggs every time!


1. Place eggs into pot in a single layer; do not stack or they won't cook evenly.

2. Cover eggs with cold water by at least one inch.

3. Bring water to a gentle boil over high heat.

4. As soon as water bubbles, remove pot from heat and turn off burner, cover pot and stand for eight minutes (10 minutes for extra firm yolks).

5. Rinse under ice cold running water or immerse in an ice bath for 10 minutes. If water gets warm in the ice bath, discard water and recover with more ice water..

6. Drain eggs.

7. Peel. To peel easily, crack fatter end of egg and peel under cold water (either in a bowl or running under a tap).

Hard-Boiled Eggs will last, in their shells, up to five days in the fridge. Store in a container, and be sure to label the container with the date you boiled your eggs to eliminate any guessing games.

FAQ Egg Questions

Why do hard-boiled eggs sometimes have that greenish-grey ring?

Overcooking is the cause of that greenish-grey layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discolouration.

Is there a trick to make peeling hard-boiled eggs easier?

There are all kinds of tricks online that claim to make peeling eggs easier, like adding salt, baking soda or vinegar to the water. Jo's tested and researched them all, and none work better than plain old water. Theoretically, these additives would change the alkalinity of the water and make the shell easier to peel. In reality, eggs would have to soak in this solution for hours to really help.

Can you bake hard-boiled eggs in the oven?

There is a technique running rampant online: baking whole eggs in muffin tins in the oven, instead of boiling them in water. This method is epically terrible! Jo baked the eggs as directed in the tin; after peeling, the whites were brown in spots, the yolks cooked unevenly and ranged from runny to overcooked, and the whites were an odd gelatinous texture. Total fail.

Is it true that old eggs peel easier than fresh eggs?

Yes, eggs that have been in your fridge for a week will peel easier than farm-fresh eggs. That being said, using the foolproof method above, your fresh eggs will peel just as well.