96 Reviews of Hard-Boiled Eggs

From: Judi Caston

On Aug 12, 2002

I had to get into the discussion on this one! I have always been told to start the eggs in cold water,add few drops vinegar should one crack this seals it, bring to boil, turn off heat, cover and let stand 10-15 mins. Run under cold running water, add ice to water to get the eggs cold as soon as possible, this will ensure fluffy tender yolks, and tender whites, but also eliminates the black ring that occurs around the yolk if you don't cool the eggs. Tap the eggs on the counter top and roll them with the palm of your hand and under running cold water the shells will peel right off. I know this is basic stuff to us old uns, but please remember all the newlyweds, and those new to cooking, these tips make all the difference in the results they get.

From: Rhonda003

On Jun 17, 2004

Thanks so much for posting. For years, I just crossed my fingers and hoped they would turn out right. I've spent hours slowly peeling tiny specks of shell just to have big chunks of the egg white come off with them. (Makes for very ugly deviled eggs!) I've tried this method 3 times now, and it was perfect peeling every time. Thanks!

From: Roxygirl in Colorado

On Jun 26, 2005

I've been making my hard-boiled eggs this way for years, too! It's the only way for me. For high altitude in Colo. I bring to a full boil for 1 minute and then cover and rest for 18 minutes. In regular altitude I let rest for 14 minutes. I use the large eggs. I make a lot of egg salad and highly recommend this way. Roxygirl in Colo.

From: Miss Wahoo

On Sep 6, 2005

I'm wary of bring eggs to a boil in water, since this prolongs their exposure to heat, which is what turns the sulphur in them that lovely shade of green! I was taught to cook both by my Mom and other chef-type professionals, and I still boil eggs the following way: choose the smallest pan you have for the number of eggs you want to HB, you don't want them to bump around too much while they simmer. Cover the eggs with water; remove eggs. Bring water to a boil, add a dash of plain vinegar, and gently lower eggs into the boiling water and simmer for 12 minutes. Rinse eggs and cool in cold running water until they are aren't giving off any more heat, or alternately, immerse in ice water.

From: jp mims

On Feb 4, 2006

I use to scringe at the thought of making deviled eggs because I always had trouble peeling them, but I have been using this method for a number of years now. My Brother-in-law has chickens, so we get plenty of eggs. To tell if an egg is bad, put raw eggs in water, they should sink to the bottom, if it floats, toss it!!

From: SaraFish

On Apr 18, 2003

Thanks so much for posting this kitchen basic. It's not every day that I boil eggs so when I needed to prepare Easter eggs for coloring, I couldn't remember how! Thanks again for helping me remember!

From: xtine

On Mar 18, 2008

This is how I have always made hard boiled eggs, and I think it is the best method. For those who are having a hard time peeling their eggs - it is not the method, it is your eggs For hard-boiled eggs you should use eggs that are at least a week old. Peeling really fresh hard-boiled eggs is hard — the inner skin is really taut, making it very hard to get the shell and skin off. When the egg is a week old the skin slackens and it’s easier to peel. As for eggs not being cooked all the way in the center - make sure you bring the eggs to a ROLLING boil, not just a simmer, then take them off the heat.

From: Little Old Me

On Apr 26, 2003

Thumbs up to someone for adding a basic recipie.. not only do beginner cookers need to know this, but some of us can use a refresher at times, too!

From: Bippie

On Sep 17, 2007

I have to say that this method does not work at high altitude. I'm at 6800ft above sea level and these were still soft in the middle.

From: KC_Cooker

On Mar 18, 2005

I,for one, appreciate this recipe being posted. My hard boiled eggs have never turned out "just right" and with this recipe they are perfect every time. The shells remove easily, the insides are cooked all the way through and aren't too dry,etc. I appreciate you posting this recipe! It worked great for us