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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 people
Calories 755 kcal

Equipment

  • 1 Large Pot
  • 1 Slotted Spoon or Tongs For safely transferring eggs
  • 1 Large Bowl For ice bath
  • 1 Measuring Cups and Spoons For accurate ingredient measurement
  • 1 Kitchen Timer For precise cooking duration

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 recipe's method of adding eggs to boiling water with salt and vinegar is effective for easy peeling. The salt adds density and raises the boiling point slightly, while vinegar helps to break down the shell's calcium carbonate, aiding in separation. The immediate 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 tiny air pocket that makes peeling significantly easier. For a creamier yolk, reduce cooking time to 10-12 minutes. Avoid overcrowding the pot for even cooking. Fresh eggs are harder to peel; slightly older eggs (5-7 days) peel best.