How to Hard Boil Eggs

During my brief flirtation with vegetarianism, there were a couple of reasons why I knew I couldn’t go full-fledged vegan. Eggs were one of the biggest. I love eggs in all of their forms and can’t imagine my diet without them.

Although I cracked the code on properly hard-boiling eggs some years ago, I still could never seem to peel them effectively. To end up with 3 or 5 eggs, I’d have to boil 6 or 7 because so much of the actual egg would come off with the shell (and stubbornly refuse to let go.) I was left with sad-looking ingredients that resembled eggs but with large pieces missing. Now, thankfully, I’ve cracked the code on cooking perfectly hard-boiled eggs and peeling them while keeping them intact.

I know everyone has their own specific way to boil eggs. I promise you, this is the only one I will ever use again. After figuring out some of the secrets, and using this method many times since, it hasn’t let me down yet. It won’t let you down, either.


As many eggs as you would like (between 6 – 12 is a good number for a pot)


1.) Keep your eggs in the fridge and fill a medium to large-sized pot with water. Bring to a boil. It is important to keep your eggs cold until ready to cook. If you place them in the water and then bring to a boil, the membrane inside will slowly cook and firmly attach itself to the white of the egg.

2.) When water is boiling, slowly lower the eggs in using a slotted spoon. Set a timer for 13 minutes.

3.) Gently drain eggs after 13 minutes. Run cold water over them. If possible, place them in a bowl and completely cover with ice. Leave for 15 minutes. If you do not have that much ice, you can use a mixture of ice and water or continue to run cold water over the cooked eggs.

4.) When eggs have completely cooled, lightly tap one against the countertop in several places. Under running cold water, gently peel the eggs. Rinse of any remaining shell pieces, set aside, and repeat with remaining eggs.

5.) Serve immediately or use for deviled eggs, egg salad sandwiches, or in salads!