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Home > Recipes & More > Cooking School > Hard-Cook Eggs

How To Hard-Cook Eggs
 
Hard-Cook Eggs
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Tips • Techniques • Know-Hows • Glossary

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What You Need

What You Need

Eggs
Step 1

Step 1

PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
Step 2

Step 2

REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
Step 3

Step 3

DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
Video Demonstration
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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make PERFECT HARD-COOKED EGGS.

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Play Video
Watch a video demonstration by Chef Jeffrey Saad.

Take a look at all of the great ways to enjoy INCREDIBLE HARD-COOKED EGGS.

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Enjoy

Pack hard-cooked eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad. Color and decorate for Easter.

Classic Egg Salad is great by itself or as a sandwich filling. Take Easy Deviled Eggs to your next picnic or potluck or take it up a notch with Bacon & Cheddar Deviled Eggs. Add hard-cooked eggs to Breakfast Burrito Panini for a delicious breakfast treat.
Classic Egg Salad Easy Deviled Eggs Bacon & Cheddar Deviled Egg Breakfast Burrito Panini
Insider Information

Hard-cooked, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
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Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
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To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.

Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.

High altitude cooking: It's almost impossible to hard-cook eggs above 10,000 feet.