Perfect Hard Boiled Eggs – Spend With Pennies

Perfect Hard Boiled Eggs – Spend With Pennies

This method is tried and true for perfect hard-boiled eggs every time!

This foolproof method makes delicious, perfectly eggs with bright yellow yolks and shells that easily slip off.

overhead view of hard boiled eggs cut in half

A Tried-and-True No-Fail Method

Make perfect hard-boiled eggs every time!

  • Boiled eggs aren’t just great for Easter eggs, they are perfect for deviled eggs or egg salad sandwiches!
  • Low-carb and low-calorie, hard-boiled eggs are an inexpensive and healthy snack!
  • This cooking method means no grey ring around the yolks.

How to Make Hard-Boiled Eggs

  1. Place eggs in a saucepan and cover with cold water at least ½-inch above the eggs.
  2. Bring water to a rolling boil, cover, remove from the heat, and let rest (as per the recipe below).
  3. Place in a large bowl of ice water for 5 minutes before peeling.
Perfect Hard Boiled Eggs on a plate with writing

How Long to Hard Boil Eggs

In this method, rather than hard boiling by simmering, we bring the water to a boil and then remove it from the heat. Cover with a lid, start a timer, and let it sit covered for 15-17 minutes. This makes bright yellow yolks and tender whites and helps avoid cracks.

This hard-boiled egg recipe uses large eggs chilled from the fridge.

  • For medium eggs or extra large eggs, the cooking time may need to be adjusted by a minute or two.
  • Room-temperature eggs may need less time.

How to Peel Hard Boiled Eggs

To peel hardboiled eggs, place the cooked eggs in an ice bath for at least 5 minutes. Gently tap the egg to crack the shell all around and peel the egg under running cold water, allowing the water to slip between the egg white and the membrane of the shell.

If your eggs are fresh, try making them in an Instant Pot (pressure cooker) or an Air Fryer. Fresh eggs peel easier with these methods.

Older eggs peel better! Why are some hard-boiled eggs impossible to peel while others come off like a breeze? It all comes down to science!

The pH levels of fresh egg whites differ from those of older ones. As the egg ages, the pH becomes more acidic, so it doesn’t stick to the membrane, which in turn makes it easier to peel.

Two sliced hard boiled eggs

Holly’s Tips for Perfect Hard-Boiled Eggs

Here are my favorite tips for perfect hard-boiled eggs.

  • Older eggs peel more easily than fresh ones.
  • No need to add anything to your boiling water, such as vinegar or baking soda.
  • Prepare an ice bath by filling a large bowl with water and ice. This will stop the eggs from cooking and make them easier to peel.
  • Once the water comes to a rapid boil, remove the pan from heat and allow it to rest covered. The residual heat from the water will gently cook the eggs.


Hard-boiled eggs can be kept in the refrigerator in a sealed container for about one week. You can store them either before or after peeling. Hard-boiled eggs don’t freeze well.

Recipes Using Hard Boiled Eggs

Did you try making these Hard Boiled Eggs? Be sure to leave a rating and comment below!

Perfect Hard Boiled Eggs cooked and sliced

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Perfect Hard Boiled Eggs

Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast!

Prep Time 2 minutes

Cook Time 16 minutes

Chill Time 5 minutes

Total Time 23 minutes

  • Place a single layer of eggs in a saucepan. Fill with cool water to at least ½-inch above the eggs.

  • Bring water to a rolling boil over high heat. Cover and remove from heat.

  • Let stand covered for 15-17 minutes (for large eggs).

  • Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water for at least 5 minutes.

  • To peel, gently roll the egg on the counter until the shell cracks, and then peel the eggs under cold running water.

  • This recipe is made using large eggs.  If using medium or extra large eggs, cooking time will vary by a minute or two.
  • Older eggs will peel better than fresh eggs
  • There is no need to add anything to your boiling water  (like vinegar or baking soda).
  • Prepare an ice bath by filling a large bowl with ice water. This helps stop the eggs from cooking and helps them to peel nicely.

Cooking Times
This recipe uses eggs cold from of the fridge (not room temperature eggs). If using room temperature eggs, cooking time may need to be adjusted.

  • Allow the eggs to sit for 15-17 minutes (for large eggs) for hard boiled eggs.
  • Allow the eggs to sit for 8-10 minutes (for large eggs) for jammy yolks.
  • Allow the eggs to sit for 6-8 minutes (for large eggs) for soft boiled.

Calories: 62 | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Side Dish, Snack
Cuisine American

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