Here's how to make perfectly boiled eggs. The sequence of steps is what's the most important in cooking a brilliant yellow eggs. With a few extra tips, I promise that you'll always have beautifully golden eggs!

Boiled eggs are a pretty frequent ingredient used in many dishes, like Deviled Eggs, Egg Salad, Crab Salad, Cobb Salad. It's one of those things that I think every cook needs to have a skill in. And there's nothing more satisfying than peeling off the shell without the whites sticking to it!

How to Make Hard Boiled Eggs

There's not just one simple tip to make perfect boiled eggs. It's usually how you cook them, for how long, cooling them right after, and cracking the egg shell.

I've seen two methods in making hard boiled eggs, the first one is bringing a pot of water to a boil before putting in your room temperature eggs in. And the second one is, putting your eggs in a pot and covering them with cold water before bringing them up to a boil.

Both methods, in my opinion work fabulously, but my favorite method would have to be bringing the eggs and water to a boil.

How Long To Boil Eggs

As soon as that water comes to a boil is when you can start timing for your desired doneness. Pulling your eggs out at different times will ensure different yolk textures. Here's a little chart for what kind of egg yolk you're looking for.

  • 2 minutes. Soft boiled, with liquid center
  • 3 minutes. Soft boiled, with creamy center
  • 4-5 minutes. Medium boiled, with soft center
  • 6-7 minutes. Hard boiled, soft center
  • 8-9 minutes. Fully hard boiled, firm and dry center

I wouldn't go over 10 minutes of boiling your eggs, because they'll turn out very rubbery, and you'll end up with a green or grey looking egg yolk. Soft boiled eggs have already a fully set egg white(s) and a creamy liquid center.

Tips For Peeling

One of the most satisfying things about making hard boiled eggs, is peeling them! If cooked probably and after you iced them in cold water, peeling should be a breeze! Here's some of my tips for peeling your eggs without the whites sticking to the egg shell.

  • Tap the egg on the bottom, then gently roll the egg on your countertop with the palm of your hand. Crack will start to loosen the outer shell. Begin peeling from the bottom up (always). Because theres a little air pocket that you'll be able to get under making it easier to peel.
  • When making your eggs, try not to crowd the pan. So that they'll all cook evenly.
  • Buy a different brand if you have to. Sometime brands play a huge roll in a perfect hard boiled egg. Some shells are thicker than others.
  • Peel eggs under cold water. This has helped me several times in the past! It forces the water under the membrane for an easier shell removal.

More Recipes To Try

Prep time:
5 minutes
Cook time:
6 minutes
Chill time:
Total time:
11 minutes
8 Eggs


  • 8 Large Eggs
  • Water


  1. Put your eggs into a medium sized pot and cover them with cold water. About an inch above the eggs.
  2. Bring the pot of water to a rolling boil.
  3. Once your eggs are brought to a boil, reduce heat to medium boil, and set a timer for your desired doneness. I set mine for 6 minutes.
  4. Prepare your ice bath. As soon as the timer beeps, transfer the eggs into the ice bath so they are fully submerged in water.
  5. Let them cool off completely before peeling.
  6. To peel eggs, you can either roll them on the countertop gently or tap the egg all around until it's nicely cracked. Then, peel starting from the bottom.

Recipe notes

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