Go Back

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 At least 6-quart capacity
  • 1 Measuring Spoons For accurate ingredient measurements
  • 1 Slotted Spoon For carefully adding and removing eggs
  • 1 Large Bowl For creating an effective ice bath
  • 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 addition of vinegar and salt is crucial for easy peeling; ensure the water is at a gentle boil, not a vigorous one, to prevent eggs from cracking. Rapid cooling in an ice bath immediately after cooking halts the process, preventing a greenish ring around the yolk and making peeling even smoother. For perfect yolks, precise timing is key – 14 minutes yields a firm, fully cooked yolk. Store chilled eggs unpeeled for optimal freshness and peel just before use. For best results, use eggs that are a few days old, as very fresh eggs can be more challenging to peel.