How to Make Hard-Boiled Eggs

Eggs in Carton

The secrets to hard-boiled eggs? Good eggs and proper cooking technique. Good eggs give you beautiful bright yellow yolks. Good technique helps you avoid the dreaded grey rings around them. Originally published March 20, 2011.Heidi Swanson

LC Day After Easter Note

Ever find yourself with such an abundance of hard-cooked eggs that it seems all the egg salad in the world can’t save you? We’ve been there. Here are some of the ways we ate ourselves out of the situation.

  • Sprinkled with salt and pepper.
  • Alongside toast
  • Pressed and passed through a sieve over steamed asparagus.
  • Halved and sprinkled with sea salt, finely chopped fresh herbs (parsley or chervil, perhaps) and bread crumbs (whether brioche, challah, day-old bread, even matzoh) that you’ve sautéed in olive oil or butter until crisp and golden.
  • As a platform for caviar. Eggs². (Eggs to the second power. Eggs squared, some may say.)
  • Deviled.
  • Made into poor man’s pasta. Just finely chop the eggs, toss with strands of spaghetti or linguine, and then gild with a delicate pour of olive oil and copious amounts of pepper.
  • Sliced atop mild-mannered mache, assertive arugula, or not-quite-a-wallflower watercress.
  • Fashioned into a faux bistro salad. Halve and perch your oeufs atop frisee along with some lardons (fat chunks of thick-sliced bacon sizzled until crisp on the outside) and then drench everything with a drizzle of warm vinaigrette (ideally made with drippings from the aforementioned bacon).
  • Crumbled over imported, oil-packed, tinned tuna and showered with freshly cracked black pepper.
  • Buried beneath shredded radicchio, anchovy vinaigrette, and bread crumbs, as per The Zuni Café Cookbook by Judy Rodgers.
  • Patted down with sausage, rolled in raw egg, dredged in breadcrumbs, and deep-fried. (We’re thinking what you’re thinking. But it’s a delicacy to some. Ever heard of Scotch eggs?)
  • Napped with curry sauce.
  • Nestled atop biryani.
  • Smothered in Peruvian papa a la huancaina sauce.

Hard Boiled Eggs

  • Quick Glance
  • 5 M
  • 15 M
  • Servings vary
Print RecipeBuy the Super Natural Every Day cookbook

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Ingredients

  • As many large eggs as you please

Directions

  • 1. Place the eggs in a medium saucepan and add enough cold water to cover by 1/2 inch or so. Bring to a gentle boil over medium heat, so the eggs just barely start rattling against the bottom of the pan. Turn off the heat, cover, and let sit for exactly 7 minutes. (If you’re using extra-large eggs, let them cook for 10 minutes.)
  • 2. Fill a large bowl with ice water. After the requisite 7 (or 10) minutes, place the eggs in the ice water and let cool for about 3 minutes. Peel carefully.

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Comments

  1. You can use leftover hardboiled yolks to bake some delectable French cookies called Ovis Molis. Indeed there is a whole branch of sweet nibbles from Europe that calls for them, they make for an incredibly soft shortbread-like pastry that can become addictive.

    5 harboiled yolks
    200 g butter
    200 g flour
    100 g cornstarch
    100 g icing sugar
    Vanilla extract
    Peach or apricot jam.

    1. Preheat oven at 350°F.

    2. Pass the yolks through a sieve and mix them together with the other ingredients (except the jam) to a soft dough. Mold the dough in small balls, flatten them slightly on your cookie sheet then indent them with your thumb and fill the indentation with a little jam.

    3. Bake for 15 minutes and remove from the oven while they are still soft – they don’t have to brown too much.

    Of course you can use whatever jam you have on hand, but a yellow one makes the cookies look just like half eggs – and the name “Ovis” is just a reference to that in some undefined language of Latin origins ;)

    Have a look at them here. Don’t they look adorable?

  2. Who knew I needed a recipe for boiled eggs? But this one works great! I’ve followed it a few times now and am enjoying my best boiled eggs yet.

  3. I’m chagrined to say that I would typically boil away all hope of the eggs’ resurrection. With the boil-steep-chill method, they still have a touch of life left in the center.

    1. I can vouch for what E sad. Here’s how things would tend to go in the past. He’d be putzing in the kitchen and then off he’d go to take a shower. After a while, I’d wander into the kitchen and notice there was something on the stovetop simmering away. I’d turn the pot off and dump it in the sink and run cold water over the eggs, but it was too late, though he didn’t seem to mind. I wish you could have seen his face yesterday when he first tried eggs made with this technique!

  4. I have tried many suggestions for making hardboiled eggs. The only one I can count on working every time is to place them the basket of your pressure cooker with about 1 cup of water. Bring it to 15 psi for 6 to 9 minutes depending on how hard you want the yolks. Removed from the heat and release the pressure. I rarely get a cracked egg and even if I do there is no mess and it is still useable. And there is never any grey layer around the yolk.

  5. I’m sure your directions as well several others work well, but I eat a hard-boiled egg most mornings, so I need to keep a supply around and find this recipe that I saw on one of the food magazine websites over a year ago works like magic.

    I make five or six eggs at a time and use a “cold start” from the fridge to cold water to high heat and then at a low boil for 13 minutes. I then pit them into a 7-cup Tupperware container ice bath for 15 minutes. I drain the ice and water and then place them into just a little water and snap the lid tight. Then, 40, yes 40, gentle up and down shakes and the eggs pretty much peel themselves. I get the biggest smile every time I do this like some mad scientist.

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