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Hard Boiled Eggs cut in half Square cropped image
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5 from 3 votes

How to Make Hard Boiled Eggs

Learn how to make the perfect hard boiled eggs every time with a vibrant yellow yolk and easy to peel eggs.
Prep Time5 mins
Cook Time10 mins
Ice Water Bath10 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 63kcal
Author: Julie Evink


  • 12 eggs


  • Gently place your eggs in a pot and cover them with cold water by 1 inch making sure they are not crowded.
  • Bring water to a rapid boil over medium-high heat, then cover and remove the pan from the heat and set aside for 4 to 10 minutes. Do not lift the lid!
  • Fill a large bowl or your sink with cold water and ice to create an ice bath.
  • When the eggs reach your desired cooking time, gently remove the eggs from the pan using a tongs and place in the ice water to cool. Let them rest in cold water for at least 10 minutes.
  • Remove from water and peel. To peel gently tap the eggs against a hard surface and peel off the shell. Rinse egg under cold water to make sure all egg shells are removed. Gently pat dry.



I give a range for the cooking time because everyone likes their yolks cooked to a certain doneness!
Four minutes will give you a very soft, runny yolk – every minute you add will yield a yolk that is a little firmer. A classic soft-boiled egg takes 6 1/2 minutes. For a firm hard-boiled yolk, cook them for the whole ten minutes.


Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg