Hard boiled eggs have so many uses from appetizers, salads, snacks, or dying for Easter. This simple method shows how to boil eggs perfectly every time.

How to Make Hard Boiled Eggs | ©addapinch.com

There are a few things I learned in my home economics class in high school that I still remember: how to balance a checkbook, how to care for a baby made out of a five-pound flour sack, and how to make perfect hard boiled eggs. Come to think about it, that’s probably three more things than I remember from a lot of classes that I had in high school and things that I use routinely. Well, not the five-pound flour sack baby, but you get the drift.

How to Make Perfect Hard Boiled Eggs

How to Make Hard Boiled Eggs | ©addapinch.com

Hard boiled eggs are one of the things that I could at least once a week. My family enjoys them in any number of recipes or just to have on hand for a quick snack, to add to salad.

Many times I use the method I’ve shared preciously of preparing hard cooked eggs in the oven or Instant Pot Hard Boiled Eggs but I still love cooking them the way that Mrs. Dickerson showed me in home economics – boiled. Over the years, I’ve slightly adjusted from her teachings as I’ve found how my family prefers them.

Age Your Eggs

I’ve found that hard boiled eggs are easier to peel if they have been aged for about 5-10 days in the refrigerator before boiling. It’s best to buy your eggs early and store them for making perfect hard boiled eggs that you won’t have difficulty peeling. Additionally, if you find that once you’ve boiled your eggs and they are difficult to peel, you can simply place the remaining boiled eggs into an airtight container and store them in the refrigerator for 3-5 days and then attempt peeling them again.

Use Baking Soda for Hard Boiled Eggs

For those of you like me that use farm fresh eggs, I also recommend adding about 1/4 – 1/2 teaspoon of baking soda to the water as you are cooking your eggs in addition to aging them. This will cause your eggs to have more of a smell when cooked, but will make them easier to peel.

How Long to Boil Eggs

It can be confusing to know how long to boil hard boiled eggs, but with there is a simple method that works every single time for me.

Single layer. Place eggs in a single layer in a heavy bottomed pan, such as a Dutch oven. If you have too many eggs in your pan, they will not cook perfectly or peel as easily.

Start cold. Cover the eggs, plus about 2 inches with fresh cold water plus 1/4 teaspoon of baking soda.

Boil. Set the pan over medium heat and bring to a boil. Boil for one minute. Make sure that you time this very carefully.

Remove from heat. Remove your pan from the heat and cover with a tight fitting lid. Allow to sit for 12 minutes exactly.

Plunge. Plunge the cooked eggs into a bowl of ice water to stop them from cooking any longer.

Peel. Peel the eggs and enjoy!

How Long Will Hard Boiled Eggs Last in the Refrigerator?

Hard boiled eggs will last for up to a week in the refrigerator – peeled and unpeeled. I like to go ahead and peel them for easier use and store in a glass container with a tight fitting lid. For travel, you can also store in a zip top container and remove as much air as possible from the bag as possible as you seal the bag.

Recipes Using Hard Boiled Eggs:


How to Make Hard Boiled Eggs | ©addapinch.com

Here’s how I make perfect hard boiled eggs. I hope you love them!

How to Make Perfect Hard Boiled Eggs

Hard boiled eggs have so many uses from appetizers, salads, snacks, or dying for Easter. This simple method makes perfect hard boiled eggs every time.
5 from 7 votes

Review Recipe

Print Recipe

Cook Time15 mins
Total Time15 mins
Course Appetizer, Breakfast
Calories: 75kcal
Serving Size 1egg
Cuisine American
Author: Robyn Stone | Add a Pinch


  • eggs
  • water
  • 1/4 teaspoon baking soda


  • To boil eggs, place eggs in a single layer in a heavy-bottomed saucepan. Do not add more eggs than a single layer or they will not produce the perfect hard boiled egg.
  • Cover the eggs with fresh water, plus about 1 to 2 inches of water. Add baking soda. Place saucepan onto stovetop at medium-low heat and bring to a boil for 1 minute. Cover and remove the saucepan from the heat and allow to sit for 12 minutes. Remove eggs from water with a slotted spoon and plunge into a bowl of ice water to stop all cooking.
  • To peel eggs, simply tap them on their sides onto a hard surface such as a counter top. Then, carefully peel the shell away. If the eggs seem hard to peel, I've found peeling them under a slight stream of running, cold water to be helpful. Eggs, once peeled, may stay in an airtight container for 5 days.

Nutrition Information

Serving: 1egg | Calories: 75kcal | Protein: 7g | Fat: 5g
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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19 Comments Leave a comment or review

  1. Thanks for the “how to” on boiling eggs, we all need a refresher course from good old home “ec” days…now known as consumer science in some circles believe it or not. We made pizza bites with weenies and chili sauce on Ritz crackers in mine…how gourmet! This is good info for all the upcoming Easter recipes…eggzactly what we need!

  2. Conversation with my husband while he was home from TX last weekend:”Honey, how do you hard boil eggs?” Then he looks me in the eye and says “never mind.” Out of everything that I can cook/bake I CANNOT hard boil an egg. My last attempt was about 3 years ago for Easter. We had soft boiled dyed eggs. I don’t know what I do wrong, because I’ve cooked them for 20 minutes before and still got mushy eggs. I told him to just buy them form the grocery store already cooked. I’m going to send him your instructions in case he ever wants to attempt them himself.

  3. i was a terrible hard-boiled egg boiler, until I found your article. I used to be a home economics teacher. But you get away from things and forget. What we had taught was that they are hard-cooked eggs, not hard-boiled, that hard boiled eggs are green. But whatever. The amount of water, and the single layer are crucial, and that I had forgotten. I pour a little vinegar in the water, maybe achieving the same effect as the baking soda, since my eggs are always fresh. Thanks for reminding me how to make them again. They are coming out great.

  4. PS: Low-Medium heat does not work for me. They never boil on my stove at that temperature. I have to turn up to a little hotter than medium.

  5. I just did this trick today. I always forget how to do it and didn’t want to bother my hubby about reminding me. I was a little nervous since a few people seem to have this not work but it worked like a charm. They came out beautifully. I think I will always do it this way from now on. And now I don’t have to always rely on my hubby to remember. Thanks!

  6. I just tried this (using 1/2 tsp baking soda) and it worked very well. The eggs were cooked just right with no green. Tasted great! THANKS!!

  7. One trick for super easy peeling I learned from Nancy Failing while working at the golf course snack bar in the 1970s! We made hard boilded eggs for all the golfers every day. The tip: As soon as you remove the eggs from the hot boiling water, plunge them into an ice water bath for a couple minutes. I put a bunch of ice cubes and cold water in my Tupperware plastic pitcher while the eggs boil so it is very cold by the time the 12 minutes have passed. Let the eggs sit in the ice water until the ice melts. I think the extreme temp change causes the skin to pull away from insdie the shell, but that’s just a guess. If you crack the egg at the hollow end, it will peel easily.

  8. thanks for sharing.

    on a side note, about peeling the eggs: My mother taught me that if eggs are hard to peel, use a teaspoon. Simply get shell away in one section, including thin membrane, then slide the spoon in between the membrane and the egg and gently slide the spoon along. The shell just peels away.

  9. Fool proof way to cook hardboiled eggs…… is to put as many eggs in large sauce pan. Fill with water, 1-2 inches over top. Add the 1/2 teaspoon baking soda (easier to peel). Bring to boil, turn off heat, but leave pan on the hot burner, for 20 minutes. Remove pan. Fill with cold water, let sit a couple minutes, and peel.
    Perfect every time, and soooo simple.

    1. That is the way I was taught years ago but I use kosher salt instead of baking soda. Salt is said to make the peeling effort easy.
      Robyn I shall try your version sounds quite similar.

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