Get perfectly cooked, easy-to-peel hard boiled eggs every time with this foolproof stovetop method.
Ever wonder how to make perfect, easy-to-peel, hard boiled eggs that don’t turn out like rubber bouncy balls? Yep, me too. Growing up, my parents were pretty good at boiling eggs—Dad’s macaroni salad wasn’t complete without them.
My Mom had one of those cool egg timers you dunk right into the pot, and I’d stare at it obsessively until it hit “hard,” totally mesmerized. Which brings to today, and I’m still making hard boiled eggs like it’s my job. I have this down to a science. Here’s how I hard boil eggs. Every. Single. Week.
Note: Got an Instant Pot? You can use that too. But meh, sometimes I just don’t feel like digging that monster out of the cabinet. So, for me stovetop is where it’s at.
Glow Notes
Hard-boiled eggs are a nutritional powerhouse in a shell. Each egg delivers about 6 grams of high-quality protein, making them a great choice for muscle repair and satiety. They’re also rich in choline, a nutrient vital for brain health and cellular function . The yolk contains lutein and zeaxanthin, antioxidants that support eye health . Plus, eggs are an excellent source of vitamin D, which aids in calcium absorption and supports immune function . With only 77 calories per egg, they’re a low-calorie, nutrient-dense snack or addition to meals. Pair them with a sprinkle of sea salt or a dash of hot sauce for extra flavor without added sugars or processed ingredients.
Tips For Perfect Hard Boiled Eggs
Using room temperature eggs before boiling will prevent your egg shells from cracking in the boiling water.
NEVER add eggs to cold water. Eggs must hit the water when it’s boiling, otherwise the peels will stick to the eggs.
Wanna know a peeling secret? Older eggs peel way easier than the super fresh ones from yesterday’s grocery run. Ideally, buy eggs in advance by at least a few days and then proceed to hard boil them.
How to peel eggs? Tap the egg lightly on the counter and roll it around so the shell cracks all over, then peel it off under running water. Most of the times, the shell just slips right off. Don’t forget to strip away that sneaky thin membrane.
Don’t forget the ice bath! Whatever stovetop cooking method you choose, do NOT forget to dunk them in an ice bath afterwards. This not only prevents overcooked eggs, it helps the the membrane separate from the shell, further helping our perfect peel!
Instant Pot eggs are ridiculously easy to peel too, if you’re into wrestling small appliances on a weekly basis.
Recipes using Hard Boiled Eggs
These eggs are your new BFF in the kitchen because they’re crazy versatile. Toss them in my fave house salad, whip up some creamy egg salad sandwiches, jazz up your tuna salad, or go old-school with deviled eggs.
And let’s not forget macaroni salad—that stuff deserves its own parade. Chop ’em up for potato salad, slice onto avocado toast, or just eat plain with a sprinkle of sea salt when the hangry hits.
Hard boiled eggs are a meal prep dream. Make a batch ahead of time, keep them in the fridge unpeeled, and then just peel right before using. Voila! You’ve got snacks or salad toppings ready to roll for the entire week.
Stored properly in a covered container, they’ll stay good in the fridge for about one week. Just don’t push your luck beyond that—no one likes mystery eggs.
Perfect Stovetop Hard Boiled Eggs
Equipment
- Pot with lid
Ingredients
- 6 eggs
- enough water to cover eggs by 1 inch
Instructions
- Fill a pot with water and bring to a rolling boil.
- Carefully drop in eggs and let them cook in the boiling water for 9 minutes.
- After 9 minutes, grab eggs with tongs and dunk them straight into an ice water bath. Let the eggs sit in the ice water for about 10 minutes.
- Drain ice water, cover your container with a lid, and store them in the fridge for about one week.