Everything you wanted to know about hard cooked eggs


"Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water."

This article was written and submitted by:

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking.

A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released by W. W. Norton.

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Arks's picture

So many ways to skin boil a cat. Below is from one method I've seen where you put the eggs in cold water, turn on the heat, then turn it off as soon as you get a rolling boil. Let the eggs stay in the hot water the following number of minutes to get the different degrees of doneness. 

Silverspoon's picture

And here's an invaluable tip that I tried today....and it worked!!!  Put a couple of pinches of salt into the water to help the membrane separate from the white to facilitate the peeling process for hard boiled eggs.  Yup....used freshly purchased eggs, (6), water and 2 pinches of salt and it worked like a charm!!

Breakfast Diva's picture

That's the method I use also. Works Great and the shells never crack.

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