How to Make Perfect Hard Boiled Eggs Recipe -
How to Make Perfect Hard Boiled Eggs   Recipe
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How to Make Perfect Hard Boiled Eggs
Discover the secret to perfect hard boiled eggs. See more
  • READY IN 50 mins

How to Make Perfect Hard Boiled Eggs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 hard-boiled eggs Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    50 mins


  1. Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  2. Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2014

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.

Most Helpful Critical Review
Jul 15, 2014

Ugh! This recipe fails sometimes and sometimes not. I'm really at a loss here to explain why it works sometimes and sometimes not. Any ideas out there?

Jan 02, 2014

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!

Apr 18, 2014

For those who've had trouble with the white sticking to the shell, the problem is not with the'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.

Jun 25, 2014

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!

Dec 21, 2013

This worked great! Nothing looked or felt rubbery. Five stars Chef John, these deserve it. :)

Jan 27, 2014

Perfect eggs! This is my go to hard boiled egg recipe! Thank you for posting!

Mar 25, 2015

My eggs came out perfectly! Instead of draining the water the second time, I added ice to the water to cool the eggs further.


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  • Calories
  • 72 kcal
  • 4%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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