How to Hard-Cook and Peel Eggs
An egg is a perfect meal in a shell! Eggs are delicious, inexpensive, and full of fantastic nutrients like protein and B vitamins. Plus, if you can cook an egg, you can make a meal. Try all our recipes, then make eggs part of your regular line-up of easy meals that you can make yourself.
For hard-cooked eggs with tender whites and creamy yolks, cook the eggs very gently in hot water for just long enough, about 10 minutes. If they cook for much longer than that, they can be tough and chalky. By Adam Ried
Medium-sized pot with lid
Large slotted spoon
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Gently put the eggs in the pot and add enough water to cover the eggs by about 1 inch.
- Put the pan on the stove, turn the heat to medium-high, and bring the water to a boil (you’ll know the water’s boiling when you see bubbles breaking all over the surface).
- As soon as the water boils, turn off the heat, cover the pan, and let it sit for 10 minutes.
- Fill the bowl with cold water and add some ice cubes.
- After 10 minutes, using the large slotted spoon, move the hot eggs to the bowl of ice water and let them cool for 5 minutes.
- Drain the eggs (hold them against the bowl with your hand while you pour out the water), then shake the bowl back and forth so that the eggs roll around, bump into each other hard, and the shells crack all over. The cracked shells should be easy to peel off with your fingers—but sometimes they’re not, so just do your best.
Eggs are fragile, right? If you drop one, you’ll know for sure. But what if you squeeze one as hard as you can? Try it. Put an egg in the palm of your hand, wrap your fingers around it, and squeeze. Did it break? We didn’t think so! That’s because an egg is like a 3-D version of an arch, which is one of the strongest shapes in architecture. The curved form of the shell spreads the pressure evenly all over, rather than concentrating it at any one point where you’re pressing.