Hard-Boiled Eggs
⚠️ This recipe is general guidance, not professional instruction — you cook at your own risk. See our Terms of Use for details.
Ten minutes at a boil, not nine, not eleven. That's almost the entire recipe for a proper hard-boiled egg — the only real variables are hitting that time exactly and cooling the eggs fast right after, so the yolk sets solid all the way through.
Ingredients
- eggs (any amount)
- water
- a pinch of salt or a tablespoon of vinegar in the water (optional)
Steps
- Take the eggs out of the fridge at least 10 minutes ahead of time, so a sudden temperature change doesn't crack them.
- Bring enough water to a boil in a pot so the eggs will be fully covered once they go in.
- Lower the eggs in one at a time on a spoon so they don't crack from hitting the bottom.
- Once the water comes back to a full boil after adding the eggs, start timing exactly 10 minutes from that point.
- After 10 minutes, move the eggs straight into cold water or hold them under running water to stop the cooking.
- Before serving, cut one egg in half and check the yolk is fully set and evenly colored all the way through, with no glossy runny center — if it's not, put the rest back in boiling water for another 1–2 minutes.
Tip: You can tell a properly set yolk by its matte, deep yellow color all the way across, with no gray-green tinge around the edge. That gray-green ring only shows up from overcooking, not undercooking, so don't worry about it if your timing is right.
This recipe is general inspiration, not professional instruction — times, temperatures, and ingredient suitability can vary depending on your situation. You cook at your own risk: follow the kitchen safety and hygiene basics and use your own judgment, especially with raw foods and allergens. We are not responsible for any damages resulting from using this recipe. See the terms of use for details.