Learn how to make hard-boiled eggs the right way!
How to Cook Hard-Boiled Eggs is one of the most common questions we get here on Platter Talk. Thinking that most people know how to cook a hard boiled egg is an assumption that we all too often make in error. Although many of us think that we know how to do this seemingly simple cooking task, it is common to cook a hard-boiled egg poorly without even realizing it.
Why are some hard-boiled eggs easier to peel than others? Read on!
How to make them
Throwing some eggs in boiling water and sort of forgetting about the time is easy. That’s because a hard-boiled egg will look pretty much the same on the outside if it cooks for 10 minutes or for 30 minutes. Just like people, it’s what’s inside the shell that tells the true tale.
When over-cooked, hard-boiled eggs have a gray-green rim around the yoke.
An overcooked egg is tough and the yolk will be dense and hard. The white can emit an unpleasant odor, leading one to question the freshness of the egg. The deeper the rim, the more overcooked the egg.
Today, you’re going to learn how to cook Hard-Boiled Eggs
and get the BEST results!
When cooked properly, hard-boiled eggs have an even-colored yoke, not soft yet not overly dense.
A hen’s body temp is about 105℉. Why do you need to know that? Because it will help you to understand why peeling a hard-boiled egg is sometimes difficult and sometimes a breeze.
When it comes to hard-boiled eggs, the chicken most certainly came first.
When an egg is first laid, there is a membrane-lined shell with an egg sack inside, which is contained by its own membrane. They’re almost the same size except for a very small air cell inside separating the two membranes. As the freshly laid egg cools down to room temperature, the liquid inside the egg sack contracts and pulls away from the shell, separating the two membranes.
As the egg further ages, carbon dioxide and moisture from the liquid escape through the porous shell. Air passes to the inside of the shell, adding more space between the inner and outer membrane. This is the reason why it’s so difficult to peel a fresh egg when hard-boiled. There isn’t enough air between the two membranes of the egg sack and shell. When you try to peel the shell from the egg, the white sticks to the shell-like glue. One can end up throwing a good portion of the white-out that is adhered to the shell.
Who wants to prepare a pickled or deviled egg that looks like it was hit by a train?
To avoid this dilemma, use eggs that have been stored in your fridge a week to 10 days. This will ensure that an ample air pocket and membrane separation has occurred, allowing for a smooth peeling process.
Want some uniform, centered yolk eggs? About 24 hours before cooking your hard-boiled eggs, open up the carton and flip the small end up so it’s facing the top. Place carton back in the fridge. This helps the yolk center before cooking. With this step, when you slice your cooked and peeled egg in half (for deviled eggs, perhaps) you should have a beautifully uniform, bullseye and centered yolk.
A centrally-placed yolk with an even and uniform color and texture makes for a perfectly hard-boiled egg.
Now for the actual cooking:
This is pretty easy too. One just needs to pay attention to the TIME and TEMP. No, you don’t have to get your Taylor thermometer out. You only need to be able to read the clock or set a timer
- Choose a pot of your choice of size that has a matching lid.
- Place only enough eggs to make one layer inside your pot.
- Next, pour enough cool water over the eggs to make the depth of water one inch or so over the top of the eggs.
- Turn heat to high and wait for water to come to a rolling boil. That means large bubbles form and cause visible movement in your pot of eggs and water. The temperature is now at 212℉.
- At this point you are ready to cover the pot and remove from heat.
- Now starts the count down. Eggs should stay in covered pot for the following minutes:
- Extra Large -15
- Large -12
- Medium -9
- While you’re waiting for the eggs to cook, place ice in a bowl of water.
- As soon as the eggs are ready, place the drained eggs in the bowl of cold water and let them stay there until completely cooled down. This stops any carry over cooking, eliminating the chance of the tell-tale green ring around the yolk. 10 minutes should easily do the trick.
To peel, pull an egg from the water and gently tap it against you kitchen counter in 3 or 4 places, rotating as you do so. Once this is done, the shell should come right off. If you place the shelled egg back in the water bath it will help eliminate any small pieces of shell that might still be stuck to the egg.
Follow these easy steps from Platter Talk and make the BEST hard-boiled eggs.
Hard-boiled eggs may be kept refrigerated for up to a week. You can keep them in the shell and peel as needed or you may place peeled eggs in a container and cover with water. If you are storing the eggs in water, keep them tightly covered, changing the water daily.
TIP:
Sometimes hard-boiled eggs end up in the same container as raw eggs. How to tell the difference? A hard-boiled egg, when placed on a flat surface on its side, will spin longer than a raw egg.
Fun Fact: Make your eggs in a rice cooker! Find out here: How to Cook Eggs in a Rice Cooker.
We love our Eggs, almost any way here on Platter Talk!
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Dorothy at Shockingly Delicious says
Well I have been doing it wrong all of these years!
peter @Feed Your Soul Too says
This is a truly useful post. I did one on this subject too. It is hard to get the eggs done right so they are easy to peel. thx for sharing.
Michelle @ Vitamin Sunshine says
Perfect timing, right before Easter! I am always forgetting about my eggs and way overcooking them 🙂
Chef Kat from Platter Talk says
I need a reminder, too!
Beth @ Binky's Culinary Carnival says
That’s funny. A few college friends and I had this conversation last summer so we did an experiment. Just to see who’s method worked the best. I won because I have always done them just like you do! Great post!
Chef Kat from Platter Talk says
Cool! You must be a natural!!!
Helen @ Fuss Free Flavours says
It is funny how boiling an egg can go so wrong. And I’m sure everyone has experienced the go wrong version, and had to start again. Something so simple has to be just right for that perfect egg.
Chef Kat from Platter Talk says
I refer to the over cooked eggs as bouncy balls, LOL.
Pretty says
great useful tips on how to boil an egg! Thanks!
Rae says
What a great post! I think so many people learn how to cook hard boiled eggs when they’re first learning to cook, it’s simple but can still be somewhat tricky.
Chef Kat from Platter Talk says
Thanks Rae. I thought that it would help get everyone in shape for coloring eggs. : )
Chef Kat from Platter Talk says
Right? When you first learn, just getting the yolk means perfectly done!
Tracy | Baking Mischief says
So many great tips here! Hard boiled eggs were one of the very first things I learned to cook as a kid, so I’ve been making them for years, but had never heard half of these. I especially love the tip about telling a cooked egg from raw. So useful!
Chef Kat from Platter Talk says
Thank you, I’m happy that you found the post useful.
Chef Kat from Platter Talk says
Ya. The raw colored Easter egg was always the “go to” prank when the Easter Bunny visited. : ]
Helene D'Souza says
Useful tips! I have to say it’s really super easy to just forget the eggs in the boiling water! To peel eggs easily I break the shell lightly and take the egg through cold water or keep it in water for a few minutes before removing the peel in one go.
Julia (@imagelicious) says
I love the tip about flipping the eggs to centre the yolk! So cool! I had no idea but I will definitely try that. Thank you!
I love “baking” my eggs in the oven – I find that they come out perfect every time!
Natalie says
Well that was interesting read. I just learned some amazing facts about eggs. Thanks! 🙂 I love hard boiled eggs and sure we all want our easter table to look pretty, so this post came just in the right time. Thanks for sharing this 😉
Chef Kat from Platter Talk says
I am so glad that you liked the article. I thought that it was a good time to post, as Easter is on it’s way!
Chef Mireille says
what a useful post
Jehan Hale says
Love these tips! Getting perfect boiled eggs can be tricky.
Chef Kat from Platter Talk says
Hope this helps your in all your eggdevers! lol
Sandi G says
I always wondered why some eggs were so hard to peel. Great post!
Chef Kat from Platter Talk says
Now you know!
Bintu - Recipes From A Pantry says
It’s actually quite hard to cook a hard boiled egg perfectly and you have explained it well
Chef Kat from Platter Talk says
Thanks Bintu. That means a lot, coming from you!
Luci's Morsels says
Thank you for the tips! I loved your pictured and comment about the egg looking like it had been hit by a train. I’d be lying if I said I have never peeled an egg and had it look like that! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Chef Kat from Platter Talk says
No need to lie. That’s what egg salad is for! LOL. I’ve had plenty of those, myself.
Cliona Keane says
This was a really interesting read! It’s something we do so much but it’s great to get some useful tips!
Chef Kat from Platter Talk says
As we are approaching Easter, I thought the article might come in handy.
Mary says
What great tips! Hard boiled eggs are so simple, but they’re also incredibly easy to mess up! Thanks for the tutorial!
Chef Kat from Platter Talk says
You are most welcome.
Stephanie@ApplesforCJ says
These are some great tips. I love hard boiled eggs and don’t like the difficult peel ones. I’ve heard that before that if they’re hard to peel they’re fresher but I didn’t know why.
Chef Kat from Platter Talk says
Now you do! Trouble is, most of the time we can’t figure that one out till we’re trying to peel them.
Ashley - Forking Up says
Bookmarking this! My eggs always come out weird. Don’t tell, but I sometimes buy them pre-cooked and shelled…
Chef Kat from Platter Talk says
Haha. Your secret is safe with me!
Amanda|The Kitcheneer says
Lots of great tips here! Thanks for sharing!
Chef Kat from Platter Talk says
Your welcome. Hope they help.
Kristina @ Love & Zest says
I love trying new ways to cook a hard boiled egg! I love how detailed you were in all your information!
Chef Kat from Platter Talk says
Thanks.
Kim @ Three Olives Branch says
Great info and tips! I am excited to try this out for Thanksgiving.
Chef Kat from Platter Talk says
Thanks Kim. I hope that you have a fabulous Thanksgiving!
John @PreppyKitchen says
This was actually very informative and helpful so thank you!!! I have been considering getting a couple chickens so we can have fresh eggs so this will come in handy.
Chef Kat from Platter Talk says
It sees like everyone is raising chickens now for eggs! And why not? One less thing to pick up at the store, one more thing to pick up in the yard- LOL
Lisa | Garlic + Zest says
I think everyone has “their” method of boiling eggs. Good tip on the peeling of eggs. I’ve also heard that if you push a pin through the bottom and then boil, it makes it easier to get the shell off…
Chef Kat from Platter Talk says
Very interesting. The only time I used that method was to blow the egg out of the shell for a colored Easter egg tree. Perhaps I shall try it. Thanks
Christie says
Love your tip about placing the thin ends up to center the yolk.
Chef Kat from Platter Talk says
Yes, and it works, too! Thanks for the comment and reading the post.
Georgina Ingham | Culinary Travels says
There’s much more to cooking the perfect egg than many people think isn’t there? Fascinating read.
Chef Kat from Platter Talk says
Thank you. Glad you found it interesting.
sue | theviewfromgreatisland says
This is absolutely fabulous…I can’t tell you how many times my boiled eggs look like that mangled one 😉
Dan from Platter Talk says
Thanks, Sue. We’ve all been there!
peter @Feed Your Soul Too says
Guys, this is a great post. Truly informative. Great pics. I made a similar post a long time back and it gets a lot of play and I hope yours does too.
Chef Kat from Platter Talk says
Thank you! Glad that you enjoyed.
Florentina says
Fabulous read as always so informative! That chicken is awesome too, checking its own egg hehe
Dan from Platter Talk says
Thanks, Florentina; we love that hen too!
Heather @Bostongirlbakes says
Ok yup I do this all wrong all the time! And never have the patience to wait to hard boil them so mine do look like they got run over by a train 🙂 I’ll remember these tricks next time!
Dan from Platter Talk says
Ha! Good luck with this, Heather – we know you can do it!!! Thanks so much for stopping by Platter Talk!
Aish says
Trust me.., my hubby needs this post. He always messes up while boiling eggs. Thanks! Sharing with him now. 🙂
Dan from Platter Talk says
Ha! You are welcome, Aish. Happy to help, anytime!
Pat C.Wilson says
such amazing tips! before whenever i have to boil eggs i just throw them into the hot water, wait 10 minutes and take them out. now i have to think about it. thanks for sharing, Dan
Chef Kat from Platter Talk says
Well, that’s pretty down close!
Tina says
I love these tips. I can’t wait to share my new gained knowledge that a hen’s body temperature is 105 🙂 But in seriousness, it’s a great tip regarding letting the eggs sit for a week + before boiling them, and to flip them 24 hours before cooking to get a centered yolk.
Dan from Platter Talk says
Thanks, Tina. Isn’t it fun to know a little bit of science behind the scenes?
Ali @ Home & Plate says
Everyone has a way to boil eggs and your way is how I do it. I guess years of trial and error will do that. 🙂
Dan from Platter Talk says
Agreed, Ali. Hopefully this well help some people who still haven’t gotten that perfect yoke yet!
Amanda says
You have totally taken the mystery out of making hard boiled eggs. I had no idea about the timetable for different size eggs. I guess, in this case, size does matter!
Dan from Platter Talk says
Youbetchya! Thanks so much for stopping by Platter Talk!
Bintu - Recipes From A Pantry says
Simple things like this people often do not know. Thanks for an informative post
Dan from Platter Talk says
Thanks for the great comments, Binut; we always love hearing from readers like you, here on Platter Talk.
Kristine says
This is absolutely brilliant! I have had some pretty bad experiences! Haha! Thanks for posting!
Dan from Platter Talk says
Our pleasure, Kristine. Suffice it to say, we’ve all been there!
Debi at Life Currents says
Thanks for the tips. I really like the one about flipping the egg over while it’s in the fridge. I’ve heard that older eggs work better for hard-boiling, now I know why. I must admit that I cheat and use a little egg timer that I throw in the pot with the boiling eggs. Makes it really easy!
Dan from Platter Talk says
Thanks, Deb. Isn’t it fun to learn from each other?
Lisa | Garlic + Zest says
These are great tips – I can’t tell you how many eggs I’ve peeled, that have pulled away most of the white leaving me with pockmarked, unsightly and unusable eggs!
Dan from Platter Talk says
Lisa, who hasn’t been there?! Thanks so much for stopping by for a little Platter Talk.
Annemarie @ justalittlebitofbacon says
That’s a great step by step on hard boiling eggs. Those simple things can trip people up sometimes if they haven’t done it before. I personally always forget to use older eggs. Luckily I usually make egg salad sandwiches with them. 🙂
Dan from Platter Talk says
Great use of resources, AM! Thanks so much for stopping by Platter Talk.
Tina Dawson | Love is in my Tummy says
I absolutely enjoyed reading the science behind a boiled egg! What a great and delicious learning experience!
Dan from Platter Talk says
Thanks so much, Tina. It’s amazing to learn the reasons behind things, even in the kitchen!
Sarah @ Champagne Tastes says
This is great! Hard boiling eggs drives me crazy! We had a little egg pressure cooker that did a decent job when I was growing up, but I just can’t justify using counter-space for something I SHOULD be able to do easily on the stove. I always have issues peeling them- I’ll try the ice bath. Thanks!
I’ve also read that once a hard boiled egg has been peeled that it should be used within a day or so.
Dan from Platter Talk says
Thanks, Sarah. Peeled eggs can be stored for a day or two in a cold, sealed container, longer if pickled!
GiGi Eats says
I really do love eggs but weird fact about me – THEY MAKE ME SUPER SLEEPY!!! After I eat them, without fail, I get so tired that I could sleep and sometimes do sleep for like 3 hours!
Dan from Platter Talk says
Probably a better sleep aid than ambien? 🙂
Pam Greer says
Everything you need to know about cooking hard boiled eggs!! Learned lots from this!
Dan from Platter Talk says
Thanks, Pam. We love our eggs here on Platter Talk!
Elizabeth says
Such an informative post! I had no idea why it was so difficult to peel some eggs. Thank you for sharing this!
Chef Kat from Platter Talk says
Now you know!
Kate @ Veggie Desserts says
What a fantastic masterclass in boiled eggs! It’s crazy but they’re just one of those things that many people can’t remember how long to cook for.
Chef Kat from Platter Talk says
After you come up with the perfect HB egg a few times, your apt to remember better. At least, that’s what happened with me.
Becca @ Amuse Your Bouche says
Some great tips here! I never used to like hard boiled eggs as a kid but have started making them more often now 🙂
Chef Kat from Platter Talk says
Me too- used to hate them when I was a kid.
Sandhya Hariharan says
What an interesting read !! Never knew there is so much of science behind cooking hard boiled egg.
Dan from Platter Talk says
Amazing stuff, isn’t it?!