Hard-Boiled Eggs Recipe
My perfect hard boiled eggs use a foolproof 6+6 method where I boil for 6 minutes, then turn the heat off and let them sit covered for 6 more minutes. The result is a fully set yolk with no green ring and a shell that peels off in seconds.
Ingredients
- 1 tablespoon distilled vinegar
- 6 large eggs
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Pour in the vinegar to help with the smell.
- Gently add the eggs into the boiling water using a large spoon and cook for 6 minutes.
- Next, place a lid onto the pot, turn the heat completely off and let them sit for 6 more minutes.
- Immediately place the eggs after they are done cooking to a container filled with cold water and ice.
- Cool the eggs for 2-4 minutes to stop the cooking process.
- Peel the eggs under running lukewarm water, slice and serve.
Notes
Having made thousands of hard boiled eggs in professional kitchens, I can tell you the two things that ruin them every time are starting with cold water and skipping the ice bath. Cold water start equals eggs that fight you when you peel them. No ice bath equals a green, overcooked ring around the yolk.
Start with boiling water, always: I do not care what other methods say about starting with cold water. It does not work for clean peeling. Boiling water first, eggs in second. This is the technique I have used for 15 years and it has never failed me.
Use older eggs: Eggs that have been in the refrigerator for 7 to 14 days peel significantly easier than eggs bought the same day. The older the egg, the more the membrane pulls away from the shell.
The fresh egg test: Drop an egg into a container of water. If it sinks to the bottom, it is fresh. If it floats, discard it. This test tells you freshness but not whether the egg is bad. The only way to know for sure is to smell it after cooking. A bad egg has an unmistakable sulfur stench.
Do not skip the ice bath: The ice bath is what separates a bright yellow yolk from a grey-green chalky one. Two to four minutes is enough.
Use the membrane trick: When peeling, the goal is to get under the thin membrane between the shell and the white. Once you get under it, the shell slides off in large pieces. Running lukewarm water over the egg while peeling helps loosen everything.
Brown vs white does not matter: I have heard people claim that white eggs peel easier. It is not true. The color of the shell has nothing to do with how it peels. The water temperature at the start is what matters.
Make-Ahead: Hard boiled eggs are one of the best make-ahead foods. I cook a batch at the start of the week and they are ready to grab whenever I need them.
How to Store: I keep them in the shell, submerged in water in a covered container in the refrigerator for up to 7 days. Keeping them in water prevents the outside of the egg from drying out and absorbing fridge odors. Peeled eggs stored in a sealed container last up to 5 days.
How to Reheat: Hard boiled eggs are typically served cold or at room temperature. If I want them warm, I place them in a bowl of hot tap water for 5 minutes.
Nutrition
Calories: 380kcalCarbohydrates: 2gProtein: 33gFat: 25gSaturated Fat: 8gCholesterol: 982mgSodium: 375mgPotassium: 364mgSugar: 1gVitamin A: 1426IUCalcium: 148mgIron: 5mg