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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?
  • 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!
  • qhill8191033682
    21 OCT, 2017
    My son followed the instructions to the letter, and the eggs were perfect. Peeled perfectly, too. Thanks, MARTHA!
  • sweeper7385865
    13 OCT, 2017
    My eggs came out perfectly and pulled perfectly. Electric stove med-high heat until just starting a rolling boil. Let sit for 15 min.
  • reneesackloff
    11 OCT, 2017
    Followed the recipe and the eggs came out perfect. Not soft, not dry, just right! And easy to peel.
    • reneesackloff
      11 OCT, 2017
      I cooked them on an electric stove.
  • dennisbarbaro
    3 AUG, 2017
    They came out perfect
  • webeliming
    9 JUL, 2017
    If you use this recipe the eggs will be underdone.
  • johnnyvn
    23 JUN, 2015
    This is a ridiculous recipe. Yeah, you can bring the water to a boil and let it stand 12 minutes if you have enough water and eggs to hold the heat . If you are making 1-2 eggs in a small pot the egg will end up soft boiled. Just put the eggs in a pot, bring water to a boil and boil on low/medium for about 4 minutes and let it cool a bit. You will get a hard boiled egg every time without throwing food away.
    • naturefirst
      15 JUN, 2017
      Except for the part where you're wrong. Simply use a smaller pot. You actually save money because you turn off the burner when the eggs reach a boil. One small change I made because it didn't seem to make a different in the end product is that I heat them on high so they reach boiling sooner. I never cook more than an egg or two at a time using this technique and they are always perfect: no rubbery whites, and perfectly cooked, firm, bright yellow yolks.
    • amandaherron1
      27 FEB, 2016
      johnnyvn did you make it? or just judge it? Because your review sounds like you're assuming it won't work but haven't tried it. I've used this dozens of times and they always come out perfectly. The yolks aren't green/ the whites aren't rubbery. As long as you follow the directions, the heat holds long enough to get a good cook without overcooking and ruining the eggs.
  • MS10073965
    11 MAY, 2017
    My mom gave me very similar directions on the perfect hard boiled egg recipe. Except she said from 11-14 minutes on the egg...maybe it depends on the size of the egg or the freshness of it. But we usually averaged it out to 12 minutes. Or as my mother was famous for saying, "you judge"! :)
  • ktgreerhotmail
    9 MAR, 2016
    The problem with this recipe is that the 'boil' is not described it doesn't say full rolling boil or just at the start of the boil etc. On medium heat my eggs were taking a long time to boil and they stayed at only a very slight boil for five minutes. So I wasn't sure if I should take them off the heat ir not. The recipe needs to be more specific about what type of boil.
    • mcfall310
      15 APR, 2017
      Med-high heat, Rolling boil. Cold water at end is very important.
  • paelscrit
    10 DEC, 2016
    This is how my mother taught me and they have always been perfect. She said to remove them right when they came to a boil and cover for 20 minutes though.
    • mcfall310
      15 APR, 2017
      Sounds like this marthas recipe except you wait 20 minutes instead of 12. Martha's is easier to reproduce perfect results time after time. What is pre boil? How do you gauge it.

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