Food & Cooking Recipes Appetizers How to Make Perfect Hard-Boiled Eggs 3.3 (4,886) 94 Reviews You'll use this easy recipe all the time. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2023 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen Make perfect hard-boiled eggs every time with our simple recipe that cooks up to a dozen eggs at once. It's a one-ingredient wonder: All you need are eggs, a pan large enough to hold them, and water to cover. Before you get started, make sure the eggs are at room temperature—this will prevent the whites from becoming rubbery. And don't go out and buy fresh eggs to hard-cook them; its easier to remove shells from older eggs. When you're done, follow our tips for easily peeling hard-boiled eggs, then enjoy them as a protein-packed snack, for your favorite deviled eggs recipe, or in egg salad. The Smart Cook's Guide to Making Hard-Boiled Eggs—Including the One Step You Should Never Skip Emily Laurae Ingredients 12 large eggs, room temperature Directions Emily Laurae Cover eggs with cool water: Place eggs in a large saucepan. Cover them with cool water by 1 inch. Emily Laurae Wait 30 minutes for the eggs to come to room temperature after you take them out of the refrigerator. This will help ensure that the whites stay tender, and will make your boiled eggs easier to peel. Bring eggs to boil: Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Emily Laurae Run under cool water: Transfer eggs to a colander; place under cool running water to stop the cooking. Emily Laurae Peel eggs: Tap the top and bottom of the egg on a board or countertop and then gently roll the egg with the palm of your hand to begin to crack the shell. Emily Laurae Cut eggs and serve: Halve the eggs or slice them and serve. Emily Laurae Recipes That Use Hard-Boiled Eggs Classic Deviled Eggs Martha's Favorite Egg Salad Sandwich Tomato-Pimenton Deviled Eggs Dill, Potato, and Egg Salad Eggs Goldenrod Frisee Salad With Hard-Cooked Eggs Rate it Print