Learn how to make perfect hard-boiled eggs with our foolproof stovetop method. The eggs peel easily and have vibrant centers—no gray or chalky yolks here! If the stovetop isn't for you, we show you how to make hard-boiled eggs in the oven, slow cooker, Instant Pot and air fryer.
Instructions
1
Start the eggs in cold water
2
Place the eggs in a single layer in a large saucepan, and add enough cold water to cover them by 1 inch. Editor's Tip: Now isn't the time to bring out your cast-iron pan. A simple, lightweight pan will boil water more quickly, which is what you want.
3
Boil the eggs
4
Cover the pot and quickly bring the water to a boil. As soon as the water boils, remove the pan from the heat. Editor's Tip: Use high heat to boil the water as quickly as possible. Make sure the water reaches boil vs. simmer (212°F if you're using a thermometer). Oh, and don't bother adding salt here; it's an old wives' tale that salt makes water boil faster.
5
Let the eggs cook in the hot water
6
Let large eggs stand for 15 minutes (12 minutes for medium eggs or 18 minutes for extra-large eggs). Editor's Tip: Cooking the eggs in the water's residual heat ensures the shells won't crack and the eggs reach the perfect doneness. After 15 minutes, the yolks will be fully cooked for a perfect hard-boiled texture. You can adjust the timing to create soft-, medium- or firm-boiled eggs.
7
Cool the eggs quickly
8
Rinse the eggs in cold water and place them in ice water until completely cooled. Drain and refrigerate. Editor's Tip: If you prefer to eat hard-boiled eggs warm, you can skip the ice bath.
