Perfect Hard-Boiled Eggs

Use this recipe for perfectly cooked hard-boiled eggs. By adding a little vinegar and salt, the eggshell peels off so easily without tearing or sticking. I have been making them this way for years!

Print Recipe

Prep Time 5

Cook Time 20

Total Time 40

Course Breakfast

Cuisine American

Servings 8 people

Calories 755 kcal

Equipment

1 Large Pot For boiling the eggs.
1 Slotted Spoon For carefully adding and removing eggs from hot water.
1 Large Bowl For preparing the ice bath.
1 Measuring Cups and Spoons For accurate ingredient measurements.

Ingredients

Main

1 tablespoon salt
¼ cup distilled white vinegar
6 cups water
8 large eggs

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat. Dotdash Meredith Food Studios
Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes. Dotdash Meredith Food Studios
Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week. Dotdash Meredith Food Studios
Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

The addition of vinegar helps to soften the eggshell, making it easier to peel, while salt slightly increases the water's density and can also aid in sealing any small cracks. Always add eggs carefully to boiling water to prevent cracking; a slotted spoon is ideal. The immediate transfer to an ice bath is crucial: it halts the cooking process, preventing a gray-green ring around the yolk, and causes the egg white to contract, creating a slight gap between the egg and the shell, which significantly eases peeling. For truly perfect hard-boiled eggs, ensure your eggs are not ultra-fresh, as slightly older eggs tend to peel more easily. Adjust cooking time by a minute or two based on desired yolk firmness.