Recipe by Chef John
"This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy."
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This is a tried and true method for perfectly cooked hard-boiled eggs... and the only method I've used for years. (I used to struggle mightily to hard-cook a decent egg.) For those who are complaining about the yolks being undercooked, perhaps you are starting your 17-minute timing a bit prematurely. One should wait until the eggs themselves start to "dance" on the bottom of the pan; this is the exact time to turn off the heat, cover, and set your timer for exactly 17 minutes. Do not remove the saucepan from the burner; I believe the residual heat to be an essential part of completing the process correctly. Oh, and following these directions explicitly has always produced eggs that are easy to peel... but only after complete cooling, and I never use fresh eggs... only those that have been in the fridge for at least a week. (After cooling according to the directions posted in Chef John's recipe, I usually cool them in the fridge for at least an additional hour before peeling.) I hope these suggestions are helpful to others.
After following the directions as listed, I was very disappointed with how the eggs turned out. The whites clung to the shell and the yolks were barely hard...resembling cool molasses. This is not a recipe I'd save.
I didn't know how *wrong* my eggs were until I made them the right way. These were not green, they were not rubbery, and creamy is exactly how I'd describe them. Just a simple change in technique has turned a food I never touched into a favorite snack. Thanks for teaching us the basics, Chef John!
For those who've had trouble with the white sticking to the shell, the problem is not with the recipe...it's that the eggs are too fresh! You should buy your eggs about a week ahead of the time you want to boil them, and let them sit in the refrigerator (do check the date on the eggs to make sure they will still be fresh enough to cook). The longer the eggs sit in the fridge, the easier they will be to peel.
This recipe completely failed me. I followed the video exactly. When I cracked one open this morning for breakfast, it collapsed in a puddle. So disappointed, because that means I have five more failures in the fridge at home! UPDATE: The third time I made this recipe was a charm! Turned out, my eggs were not dancing violently enough before I turned off the heat per Chef John's suggestion in the video. One person's simmer is another person's boil, apparently. I suggest to others who had my same initial outcome (sad eggs) to try this recipe again and do not shut off the heat until you think you've reached a boil, as I bet we share the same misconception of what "simmer" means. Thanks, Chef John!
This worked great! Nothing looked or felt rubbery. Five stars Chef John, these deserve it. :)
Perfect eggs! This is my go to hard boiled egg recipe! Thank you for posting!
This recipe is a little iffy to me. I boil water then prime my eggs with hot tap water before adding them to the boiling water so they don't crack open from temperature change. Then boil for 10-12 minutes. Pour out the boiling water and rinse in cold water. This always works for me and I am happy with it. If I don't prime the eggs sure enough one will crack open; that always seems happen.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Perfect Hard Boiled Eggs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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