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Foolproof Hard-Cooked Eggs

130

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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003

Ingredients

  • 4 large eggs

Directions

  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.

Cook's Notes

Unpeeled eggs can be refrigerated for up to 1 week.

Reviews Add a comment

  • dflowerchi3061835
    16 APR, 2017
    As you set eggs over covered 10 minutes add a tsp of vinegar to hot water before covering makes membranes shells slip right off when peeling.
    Reply
  • Akikoam
    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.
    Reply
  • Sharli Miller
    16 JAN, 2013
    Works like a charm!
    Reply
  • Todd Matthews Sarcletti
    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.
    Reply
  • cojack
    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.
    Reply
  • krisx2
    19 AUG, 2011
    Perfect hard boiled eggs every time! Thanks for the instructions! No cracking or egg sticking to shells.
    Reply
  • jmeisen
    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!
    Reply
  • Norm
    15 NOV, 2007
    That is 1/4 tsp ranch dressing, not 14
    Reply
  • Norm
    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
    Reply