Name: Perfect Hard Boiled Eggs
Cook time: 10 min
Total time: 10 min
Ingredients: 6 Eggs

A step-by-step tutorial to help you create PERFECT hard boiled eggs that are easy to peel and studded with creamy yellow yolks. Whether you’re in charge of cooking eggs for Easter morning or simply looking to meal prep for a busy week ahead, this foolproof method will ensure that you end up with perfect hard boiled eggs every single time.

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I’m a firm believer that simple and basic are two key ingredients needed to make healthy eating a part of everyday life. So today I’m going back to basics and sharing one of my absolute FAVORITE “recipes” to meal prep on the weekends: hard boiled eggs.

How to Make the Perfect Hard Boiled Eggs:

Making hard boiled eggs may not be a complicated process, but it’s also not a flawless process. If you have ever googled how to hard boil an egg, then you’re probably well aware that there is no shortage of ways to hard boil an egg. But based on my own personal experiences, I can also assure you that there is no shortage of ways to ruin a hard boiled egg. Over the years, I’ve read (and tested) pretty much every method out there and I can say with confidence that the method that I’m about to share today is by far the BEST way to hard boil an egg. Follow these simple instructions and you will never be forced to suffer through another rubbery, green hard boiled egg ever again.

Here’s what you’ll need:

Eggs (duh.)
Medium saucepan with lid
Ice water
Slotted spoon

Frequently Asked Questions

Which eggs are best for hard boiling?

The method that I outline here works with all types of eggs (conventional, cage-free, pasture-raised, organic, white, brown, etc.), so feel free to use whatever eggs you have in your fridge. Slightly older eggs do tend to peel better than fresh, so I recommend choosing eggs that are at least a week old if possible. And if your budget allows, consider splurging on pasture-raised eggs. Though more expensive than conventional eggs, pasture-raised eggs pack a slightly more potent nutritional punch – not to mention, their deep orange-yellow yolks make for beautiful hard boiled eggs.

Why is there a green ring around the yolk?

When eggs are cooked for too long and/or at too high of a temperature, the sulfur in the egg whites reacts with the iron in the yolks, giving the yolks a less-than-appetizing green tint. While the discoloration itself does not affect the quality or taste of the eggs, it is not necessarily appealing and may indicate a dry, overcooked yolk. To prevent this from happening, cook eggs in hot (but not boiling) water for just long enough to set the yolk. Not sure what exactly this means? Keep reading!

Why are my hard boiled eggs so hard to peel?

Eggs are little powerhouses of protein (6 grams per egg!) and most of this is found in the egg white. When exposed to heat, the proteins begin to coagulate from liquid to solid, thus leaving you with a hard boiled egg. But unfortunately this coagulation process also causes the egg’s membrane to bind to the shell, making it a pain in the #$@! to peel.

Now, if you are chopping up your hard boiled eggs for egg salad, then a poorly peeled egg is merely an inconvenience – you can easily salvage all of the egg white scraps, toss ‘em with some mayonnaise (or avocado – my favorite!), and no one will be the wiser. But if your intention is to make, say, deviled eggs, then sloppily peeled eggs are simply not an option. Fortunately, there are some steps that you can take to spare your sanity (and nails).

Tips for easy peel hard boiled eggs:

Choose older eggs. The pH of the egg plays a role in determining how easy it is to peel. Fresh eggs tend to have a lower pH (higher acidity), making them more difficult to peel. As the egg ages, the pH increases, making it easier to peel. I like to let my eggs sit in the fridge for about a week or so before hard boiling them. If you want to be really diligent, you can test your eggs’ freshness by gently dropping them into a bowl of cold water. Fresh eggs will immediately sink to their sides, while slightly older ones will remain more upright on their bottom.

Give them an (ice) bath. Once the eggs have finished cooking, use a slotted spoon to immediately transfer the them to a bowl filled with ice water. Not only will the ice water halt the cooking process (thus preventing overcooked green yolks), but it will also cause the egg to slightly contract in its shell (thereby making them easier to peel). Eggs peel best immediately after cooling, but can also be peeled straight from the fridge if you do not plan to consume them right after cooking.

Use a spoon. I can’t recall exactly where I learned this trick, but I can tell you that using a spoon to peel your eggs is a total game changer. Once the egg is cool enough to handle, tap the bottom of the egg (the widest end) against a hard surface, peel away a section of the shell, and carefully slide a spoon under the shell to separate the egg from the membrane. Align the curvature of the spoon with the curvature of the egg and slowly rotate to release the shell from the egg. Voila – a clean, easy peel!

Looking for ways to use hard boiled eggs? Here are a few ideas to get you started..

Avocado Egg Salad
Strawberry Basil Spinach Salad
Avocado Toast

Did you find this helpful? If so, be sure to tag @rootstorisenutrition on social media so I can see how you’re using your perfect hard boiled eggs!

Perfect Hard Boiled Eggs

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Cook Time 10

Total Time 10

Course Breakfast, Main Course, Snack

Cuisine American

Servings 6 Eggs

Ingredients

6 Eggs

Instructions

Carefully place eggs in a single layer in the bottom of a saucepan with a lid and cover with one inch of water. Partially cover the pot with the lid and bring to a boil over high heat.
As soon as the water reaches a boil, cover, remove from heat, and allow the eggs to sit in the hot water for 8-10 minutes (depending on their size and your desired level of doneness).
Meanwhile, fill a medium to large bowl with ice water (the colder the better) and set aside. When the eggs have finished cooking, use a slotted spoon to immediately transfer the eggs to the ice water. Allow the eggs to sit in the ice water until cool enough to handle and then peel immediately or store in the refrigerator until ready to eat.

Notes

Quantity: You can easily adjust this recipe to make as many (or as few) eggs as you want. Just be sure to choose a saucepan that is wide enough to fit your eggs in a single layer and deep enough to cover the eggs with about an inch of water. If you’re boiling 6 eggs at a time, a 4 quart saucepan should do the trick.

Ice water: You want the ice water to be COLD so make combine the water and ice in a bowl when you first start boiling your eggs and replenish with additional ice cubes right before the eggs are done.

Storage: Hard boiled eggs left in their shell will last for up to one week in the refrigerator. Hard boiled eggs that have already been peeled can be stored in the fridge 1-2 days, though the quality may suffer.