≡ Menu

Hard Boiled Eggs


There are certain things I just don’t do.  I don’t take the last slice of pizza even when I REALLY want to.  I think it’s a Minnesota thing where it’s ingrained in your psyche to be overly polite even when you’re starving. 😉  I also never peel potatoes or apples by hand with a knife.  Why?  Because I’d still be working on the first pie I ever made.  I’m SUPER slow at peeling.  And I also never dance.  That one is pretty much for everyone else’s benefit. 😀  Although I do think it would be fun to salsa sometime.

Another thing I never really did until recently was make hard boiled eggs.  I’m not the biggest egg fan in the world, and if I am eating eggs, hard boiled would probably be my last choice.  But I know a lot of people who like them, so I thought I should give it a try.

Sometimes making hard boiled eggs seems like a pain.  And it doesn’t really feel like it should be that way because you’re just boiling eggs, right?  It’s not like you’re trying to assemble the Eiffel Tower from lady fingers or anything (note to self: try that).

But with hard boil eggs you’re left with so many questions: how long should I let them boil?  How long should I let them rest?

These are some questions I thought I look into.  And I have to say that after trying them a couple times I don’t actually mind hard boiled eggs as much as I used to.  We’re becoming friends!  What I still have to master is how not to gouge them when I peel them so they can avoid having as many craters as the moon.  How embarrassing.  My shaky hand is obvious in these photos.  Oh well.  C’est la vie.


Whenever I’m looking for a good recipe or help with a technique, I turn to Ina Garten.  Her recipes always turn out for me.  And despite what certain memes would have you think, her recipes have never been so fussy that I slam the cookbook in despair.

So if you want an easy hard boiled egg recipe that doesn’t turn them into unforgiving hockey pucks, give this one a try.  Your deviled eggs will thank you!  😉

(From a hard boiled egg recipe on Food Network)

Perfect Hard Boiled Eggs
  • Eggs
  1. Place your desired amount of eggs in a saucepan.
  2. Fill the pot with enough cold water to cover the eggs.
  3. Bring the eggs to a boil, them immediately remove from heat and let stand for 15 minutes.
  4. Remove eggs from pot and place in a bowl to cool for 2 minutes.
  5. Roll eggs on the counter to break true shell and peel.


{ 10 comments… add one }
  • Kathy @ Beyond the Chicken Coop October 4, 2016, 6:52 am

    Love ingredient list…..eggs! Just eggs. That’s all you need when making hard boiled eggs. I eat lots of hard boiled eggs. I love them on salads and in my lunch.

    • Amanda October 4, 2016, 9:11 am

      Yeah, I love ingredient lists like this. Just imagine if I was making mincemeat pie. That ingredient list would be a mile long! Haha. Thanks, Kathy!

  • Anu - My Ginger Garlic Kitchen October 4, 2016, 9:07 am

    I agree, for some people, the hard-boiling egg is such a pain. Thanks for this wonderful DIY post.

    • Amanda October 4, 2016, 9:11 am

      Thanks, Anu!

  • Eva @ Eva Bakes October 4, 2016, 12:08 pm

    You know, I *still* haven’t made a hard-boiled egg in my adult life. Something about overcooking the yolks just frightens me. And I agree with the previous poster about this being the best ingredient list ever! 🙂

    • Amanda October 6, 2016, 3:14 pm

      Haha. Thanks so much, Eva!

  • Nicole @ Young, Broke and Hungry October 4, 2016, 7:32 pm

    I usually hard boil a couple of eggs for the week as an easy breakfast, but I haven’t tried this technique before!

    • Amanda October 7, 2016, 9:44 am

      Thanks, Nicole!

  • Cheyanne @ No Spoon Necessary October 5, 2016, 10:40 am

    I eat hard boiled egg whites as a snack on the regular and Boy is a HUGE fan of egg salad, so we go through a shhhh ton of hard boiled eggs a week. I pretty much cook mine the same way as good ole Ina. Trick for helping to peel them, use OLD eggs – they peel easier. 🙂 Cheers, dear!

    • Amanda October 7, 2016, 9:44 am

      Thanks so much for that tip, Cheyanne!

Leave a Comment

Rate this recipe: