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How to Make Perfect Hard-Boiled Eggs

Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.

Source: Martha Stewart Baby, n/a 2000



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How would you rate this recipe?
  • reachkelly21
    7 MAY, 2018
    Followed recipe and best boiled eggs ever! Thank you - eggselent result for the third time. This will be my go to egg recipe every time.
  • joannmrudd
    20 APR, 2018
    I can't believe the eggs were not even thoroughly cooked! The yolks were not fully cooked.
  • sportkid240
    2 APR, 2018
    I followed the recipe to a T and when I went to peel the eggs, they were watery. So needless to say in my opinion not the perfect hard boiled egg. All eggs are now garbage. Was very disappointed.
  • ericmorgan6791
    22 MAR, 2018
    Works very well with common sense. Never crowd eggs and use enough water an inch above is plenty. Use measuring methods. Martha has tested and tried her recipes over and over and i love all her cooking personally. I also like my mothers method of adding 1 tsp of salt to water eggs peel great after med boil for 25-30 minutes and adding refrigerated eggs to tap water. Not brain science just simple cooking. Instead of using all your eggs at once try 2 for trial and error. Thanks Martha you ROCK!
  • gorgous777273027
    19 MAR, 2018
    This is how I do it....bring water to a boil with 1 tablespoon of baking soda in it.... gently add room temperature eggs to boiling water. When water reaches a slow boil again after adding eggs....let them slow boil and time eggs at 12 minutes.... after 12 minute....then place them into a pan of water with ice in it. Let them sit in ice water for 5 minutes. Then peel eggs. They should peel beautifully!
  • shuezz
    25 MAY, 2012
    for those who have problems getting a perfectly peeled egg, maybe you'd like to try how it's done in my family =) 1. rinse refrigerated eggs briefly under room temp tap water. 2. bring a pot of water ( enough to cover all eggs ) to a boil. 3. gently lower eggs into the boiling water. note : cooking too many eggs ( >6 ) at once will significantly lower the water temp at this point. 4. start timer once water is back to a gentle boil - 5 mins for half cooked yolk, 8 mins for fully cooked 5. remove pot from heat & pour out the hot water. 6. fill pot with running tap water to cool the eggs while simultaneously cracking the egg shells all around. 7. let cracked eggs stand in the cool water for about 7-10 mins. 8. peel. key points if you want to avoid sticky shells : 1. never bring eggs to boil with the water 2. crack shells while letting eggs cool in water
    • clark737198075
      5 MAR, 2018
      Lots of people say your method is the best!
    • sknopster
      6 JUL, 2015
      Your HB Egg method seems to be the favorite here! Your post is more than 3 yrs old, hope you don't mind a question; as a 51 yr old man, I've used my family's method for 33 years! Take 12 eggs directly from fridge, place in saucepan cover with cool water, 1 Tblspn Salt, use high heat until water boils. 8 min steady boil, put pan in sink & rinse w/ cold h2o for 10 min. You Say "Never bring eggs to boil in the water". My eggs peel & taste great while breaking your rule! How can this work so well?
  • Eggmanwithaplan
    19 MAY, 2015
    Perhaps these people who boo and hiss this recipe don't know how to tell when the water is truly at a boil. Try a thermometer. This recipe has worked flawlessly for me so many times, that I question the skill of those naysayers...
    • clark737198075
      5 MAR, 2018
      Aren't you the arrogant one!
  • clark737198075
    5 MAR, 2018
    Horrible. The eggs were impossible to peel, and I lost a lot of the egg whites trying to peel them. Wasted 12 eggs. I'll go back to my usual method.
  • fcfmom
    4 MAR, 2018
    My mom and I saw Martha use this method on tv years and years ago and didn't believe it would work because it sounded too easy. Since then it's the only way we make hard boiled eggs, and we get consistently perfect results every time. The only changes are that the eggs are probably not always at room temperature when I start, and at the end I put the eggs in a bowl of ice water instead of running under cold water. The eggs have a nice texture, and the yolks are a delightful sunny yellow.
  • rkoneal
    19 NOV, 2017
    Perfect eggs every time! I saw Martha use this technique on television and I have been making perfect eggs, NO GREEN RING around the beautiful yellow yolk, anymore. I pulled this tip up to send to a friend and thought I would rate it. Thanks Martha!
    • kevinmcelroy
      1 DEC, 2017
      Whoa, whoa, whoa...wait! So the green ring is NOT supposed to be around the yellow yolk? Anytime Momma made hard boiled eggs the green/gray ring was always present, so I thought that was the sign of a good boiled egg which had been properly cooked to completion. I'm gonna have to try this recipe and see if there's any taste difference. Thanks for the revelation!

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