how to make perfect hard boiled eggs
This is the method I always use that gets me perfect hard boiled eggs every time.
  • 2-6 eggs - the amount of eggs you make depends on your rate of consumption, or the recipe you're making
  • medium to large pot with a lid
  • ice - you will want a good amount of ice for the ice bath
  • mesh strainer or slotted spoon
  1. Gently place the amount of eggs you want in a single layer in a medium-sized saucepan. Note: You want to make sure that you have a pan large enough to hold the eggs in a single layer, covered by an inch or two of water.
  2. Cover eggs with 1-2 inches of cold water, and bring to a boil over high heat. Tip: The more eggs that are crowding the pan, the more water you should have covering the eggs.
  3. When the water comes to a boil, remove pan from the heat, cover, and let the eggs sit for 10 minutes. I always set my timer here.
  4. While the eggs are sitting, get out a medium bowl and fill it with cold water and plenty of ice.
  5. When the eggs are finished cooking, remove them with a slotted spoon or mesh strainer, place them in the ice bath and let them sit there for 5 minutes to cool and to stop their cooking.
  6. Storage: Store hard boiled eggs in a covered container in the refrigerator. Hard boiled eggs can release odors in the fridge, so I always keep them covered. Hard boiled eggs will keep fresh for 5 days.
  7. It's always best to peel the eggs right before eating them. The easiest and quickest way to peel them is under a bit of cold running water.
Recipe by Marin Mama Cooks at