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How to Make Perfect Hard Boiled Eggs [+ Video ]

I’ve been figuring out how to make hard boiled eggs perfectly for my whole married life…that’s 15 years of testing! With Easter around the corner, I’m sharing all my best tips with you!

I’ve seen all the hard boiled egg outcomes out there…yolks not done, eggs cracking, gray yolks, impossible to peel, the whites are rubbery, etc.

I’ve also tried all the different tips and tricks out there…baking soda, vinegar, salt, rolling the egg, baked in the oven, Instant Pot, egg cooker, etc. The method I’ve found that works best is simple and you’ll have perfect hard boiled eggs in minutes!

Two hard boiled eggs that are cut in half.

It all starts with the kind of eggs you buy, and steaming the eggs is the key. The yolk is cooked perfectly and is a bright vibrant yellow. They peel easily. And the taste is right on the money!

How to Make Perfect Hard Boiled Eggs

Brown Eggs

First tip, brown eggs work better than white. I’m not sure why. There’s probably some science behind it, but after testing both, brown eggs cook better and peel easier. So buy brown eggs! It works for white eggs too though, so don’t think you can’t use white.

Nine brown eggs laying on a counter top with a carton of brown eggs in the background.


Second tip, fill your pot with cold water, set it on the stove and place your eggs in the water. The water should be about an inch above the top of the eggs. Turn the heat on to high heat and let it come to a full rolling boil. As soon as the water is boiling, turn off the heat and place the lid on the pot while removing the pot from the burner.


Leave eggs to steam in the pot with the lid on to steam for 10 minutes. While you are waiting, fill a large bowl with ice.


When the 10 minutes of steaming is complete, remove the eggs to the ice bowl and over the eggs with cold water. This shocks the eggs and stops the cooking process. It also causes the eggs to shrink slightly within the shell so they are easier to peel.

An egg carton with five hard boiled, brown eggs. One has been partially peeled.


Move the ice bowl to the fridge and allow it to sit for a few hours or up to overnight before peeling so that the eggs are completely cold. The shell will peel right off and they are ready to be eaten or used in your favorite recipes!

How to Use Hard Boiled Eggs

I love hard boiled eggs with a little salt and pepper just as a healthy snack during the day. They are a great source of protein and are filling. Then, of course, you can’t make our fabulous deviled eggs or our egg salad sandwiches without hard boiled eggs, and they are perfect in our harvest cobb broccoli salad or on top of hot and sour soup. They are so versatile!

seven brown hard boiled eggs on a counter

How Long Will Hard Boiled Eggs Keep?

Hard boiled eggs should be stored with the shell on in the refrigerator. They will be good in the fridge for up to 1 week.

Do Hard Boiled Eggs Need To Be Refrigerated?

Yes! Eggs, especially when cooked, should be stored in the refrigerator.

Why Is It Hard To Peel A Hard Boiled Egg?

When eggs are cooked, they expand a little and adhere strongly to the inner shell of the egg. That can make eggs difficult to peel, but if you follow the tips listed in this post, it should be pretty easy.

Several brown eggs that have all or part of the shell remove and two have been cut in half.

Now that I’ve walked you through the steps and tricks for how to make hard boiled eggs perfectly, you’re all set for Easter and all those yummy recipes out there that use hard boiled eggs!

More Recipes that Use Hard Boiled Eggs:


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Several brown eggs that have all or part of the shell remove and two have been cut in half.

Hard Boiled Eggs

5 from 1 vote
Prep Time: 1 minute
Cook Time: 10 minutes
Resting: 3 hours
Total Time: 3 hours 11 minutes
Servings: 8
These delicious hard boiled eggs are a cinch to make, if you do it correctly


  • 8 Large Eggs


  • Place water in a large saucepan and set on the stove
  • Add the eggs, being sure that the water totally covers them.
  • Turn to high heat and bring to a boil. As soon as the water is boiling, turn off the heat and place the lid on, removing the pan from the burner.
  • Allow to steam for 10 minutes.
  • Meanwhile, fill a large bowl with ice.
  • Remove the eggs directly to the ice bowl and cover with cold water.
  • Allow to sit in the fridge for a few hours, up to overnight before peeling so that the eggs are completely cold.


Brown eggs do tend to peel easier, but any eggs work
Hard boiled eggs can be kept in the refrigerator for 1 week.
Nutrition Facts
Hard Boiled Eggs
Amount Per Serving (1 egg)
Calories 81 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 211mg70%
Sodium 81mg4%
Potassium 78mg2%
Carbohydrates 1g0%
Sugar 1g1%
Protein 7g14%
Vitamin A 306IU6%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Two hard boiled eggs that are cut in half.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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  • Where is the video?

    • Reply
    • It is a little way into the post under the heading “How to Make Hard Boiled Eggs perfect every time”.

      • Reply
      • Found it but not working.

      • Shoot! I’m so sorry! It is working fine on my end. Maybe try a different web browser? I’m using Firefox.

  • Thank you for the tips and tricks on how to make the perfect hard boiled eggs. I can’t wait to try your egg salad sandwich.

    • Reply
    • You’re welcome! Thank you for the support Jill!

      • Reply
  • This method is awesome, it really does work. Thanks for all your wonderful recipes. I have tried many of yours over the years and always with the best results. I love how you include your family in your stories making delicious recipes. I appreciate your time and love sending us the best! My grandson who is four is my chef in training , and so onward!

    • Reply
    • Hi Gloria! Thank you so much for the feedback and all the support! keep that little buddy in the kitchen cooking and baking!

      • Reply

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