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Under 30 Minutes

Under 30 Minutes

Foolproof Hard-Cooked Eggs

Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

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Ingredients

  • 4 large eggs

Cook's Note

Unpeeled eggs can be refrigerated for up to 1 week.

Directions

  1. Step 1

    Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

Source
Everyday Food, March/April 2003

Related Topics

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Reviews (8)

  • 6 Jul, 2014

    Love these Eggs, they are perfect! I have tried both ways 14-15 mins covered and resting as well as the 10 mins and then ice bath. Both are good. I prefer my yolk tender so I like the ice bath best.

  • 16 Jan, 2013

    Works like a charm!

  • 24 Jun, 2012

    I think 14 or 15 minutes is much too long for a "large" egg. Once at a boil, I cover and time them for 10 minutes then transfer to an ice bath. Perfect results every time. I agree with the comment that eggs cannot be hardboiled if they are "fresh" they need time in order to work properly.

  • 12 May, 2012

    Important Note: Farm fresh eggs do not peel well, regardless of the recipe you use. You need to let the eggs age for about a week. I couldn't figure out why my chickens' eggs wouldn't peel properly when hard cooked. It has something to do with the membrane between the shell and the white not separating.

    With that figured out: This recipe is great. I find that 15 minutes is slightly better than 14. I like the texture better when the eggs are cooked for 15 min, but that's a personal preference.

  • 19 Aug, 2011

    Perfect hard boiled eggs every time! Thanks for the instructions! No cracking or egg sticking to shells.

  • 19 Feb, 2008

    This does work, for years I had problems with eggs cracking or not peeling easily. I tried this for the first time last year and they were great!

  • 15 Nov, 2007

    That is 1/4 tsp ranch dressing, not 14

  • 15 Nov, 2007

    My favorite deviled eggs: per egg, use 1T. lite mayo, 2 tsp yellow mustard, 1tsp. sweet pickle relish, 14 tsp. powdered Ranch Dressing mix, 1/8 tsp popcornsalt and sprinkle top with smoked paprika