Kitchen Tip: How to Make Perfect Hard-Boiled Eggs

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It may seem like an easy task, but making perfect hard-boiled eggs can be challenging. The pitfalls are numerous – from an ugly green ring around the yolk to eggs that are nearly impossible to peel. Follow these simple steps to the perfect hard-boiled egg every time.

  1. Choose a stainless steel (not nonstick) saucepan that’s large enough to fit all of the eggs without stacking them on top of each other.
  2. Place eggs in a single layer in the saucepan.
  3. Add water to cover, and bring to a boil.
  4. Remove from heat; let stand, covered, 15 minutes.
  5. Drain; immediately rinse with cold water.
  6. Peel.
  7. Store in the refrigerator up to 5 days.

Make a large batch of hard-boiled eggs at the beginning of the week for a quick snack or breakfast, slice for a sandwich or burger topping, chop and add to salads for a protein boost, or whip up some egg salad.

What are your favorite ways to use hard-boiled eggs? Share with us in the comments or Tweet @emeals.

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10 thoughts on “Kitchen Tip: How to Make Perfect Hard-Boiled Eggs

  1. Jami

    Your buttermilk link at the end of this article takes you to the dried herb link instead. Just thought I’d give you a heads up : )

  2. Michelle H

    OK. I love hard boiled eggs. So I am trying your method. Mine are generally cooked well, but they are super hard to peel. Do you have to peel them right away? If not, is there some other trick to peeling them after you pull them out of the fridge?

    Thanks!

    1. Jessica Cox, RDJessica Cox, RD

      Michelle – We have found that the best way to make the eggs easier to peel is to immediately rinse them with very cold water or even plunge them into a bowl of ice water after draining. Go ahead and peel them then, and store the peeled eggs in the refrigerator until you need them. Hope that helps!

  3. Shirley Bingham

    Michelle, see if this helps with peeling: While eggs are in the ice water, remove one at a time, gently tap around the shell to crackle it, return to ice water. This allows a little water to seep under the shell. Then, in the kitchen sink I turn on the tap, roll the egg in my hands to loosen the shell and peel it under the running water. I use a colander to catch the shells.

  4. Halina

    I add a little bit of vinegar into the water before I start the boil. This shrinks up the egg membranes just enough so they come off the shell.

  5. John

    My wife adds a bit of baking soda to the water. Since then, we have not had an issue peeling an egg and I eat hard boiled eggs daily…. Just sharing a useful tip.

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