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  1. Wash hands with soap and water.
  2. Place a single layer of eggs in a saucepan. Add cold water to cover the eggs by at least 1 inch. Heat over high heat just until the water comes to a full boil.
  3. Take the pan off the heat and cover with a lid or plate. Leave eggs in the hot water. Time depends on egg size: medium - 9 minutes; large - 12 minutes; extra large - 15 minutes
  4. Immediately drain eggs. Serve warm, or cool completely under cold running water or in ice water. Refrigerate within 2 hours of cooking. Use peeled eggs within 2 days or refrigerate in the shell for up to a week.


Tips for easier peeling:

  • Refrigerate the eggs for 7-10 days before cooking. This gives time for the two membranes inside the shell to separate slightly.
  • Let eggs cool after cooking.
  • Roll the egg gently on the counter until the shell has small cracks all over.
  • Start peeling at the large end.
  • Hold the egg under cold running water to help loosen the shell.
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1 Servings
Prep time:
5 minutes
Cooking time:
20 minutes
Recipe Image for Hard Cooked Eggs
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Nutrition Facts for Hard Cooked Eggs