How to Make Perfect Hard Boiled Eggs

How to Make Perfect Hard Boiled Eggs

37
Chef John 22229

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

37
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 com...

Most helpful critical review

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?

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 com...

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 techni...

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...

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...

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?

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!

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

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...