Hard-boiled eggs are a versatile and nutritious food that can be enjoyed on their own or used in various recipes. Here’s a simple step-by-step guide on how to cook hard-boiled eggs:

Ingredients and tools:

  • Eggs
  • Water
  • Saucepan with a lid
  • Slotted spoon or tongs
  • Bowl of ice water
  • Instructions:
  • Select your eggs:

Choose fresh eggs. Older eggs are generally easier to peel.
Boil water:

  • Place the eggs in a single layer at the bottom of a saucepan.
  • Add enough water to the saucepan to cover the eggs by at least an inch.
  • Bring water to a boil:
  • Turn the heat to high and bring the water to a rolling boil.
  • Reduce heat:
  • Once the water is boiling, reduce the heat to medium-high to maintain a gentle boil.
  • Cooking time:
  • Let the eggs cook in the boiling water for about 9-12 minutes.
  • 9 minutes for softer, creamier yolks.
  • 12 minutes for fully set yolks.
  • Adjust the time based on your preference.
  • Prepare ice water bath:

While the eggs are cooking, fill a bowl with ice water.
Drain and cool:

  • Once the eggs are cooked, use a slotted spoon or tongs to transfer them to the ice water bath immediately. This helps stop the cooking process and makes the eggs easier to peel.
  • Peel the eggs:
  • Gently tap the boiled eggs on a hard surface to crack the shell.
  • Roll the egg between your hands to loosen the shell.
  • Peel the shell starting from the wider end, where the air pocket is usually located.
  • Serve or store:

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Scrambled Eggs:

  • Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
  • Heat a non-stick skillet over medium heat and add a bit of butter or oil.
  • Pour the whisked eggs into the pan and stir gently with a spatula until they are cooked to your desired consistency.

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Fried Eggs:

  • Heat a skillet over medium-high heat and add butter or oil.
  • Crack an egg into the skillet and cook until the whites are set but the yolk is still runny (sunny-side-up) or cook longer for over-easy or over-hard eggs.
  • Season with salt and pepper.

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Poached Eggs:

  • Bring a pot of water to a simmer.
  • Crack an egg into a small bowl.
  • Create a gentle whirlpool in the simmering water and gently slide the egg into the center.
  • Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.

Boiled Eggs (Soft-Boiled):

  • Bring a pot of water to a boil.
  • Gently place eggs in boiling water and cook for 4-6 minutes for soft-boiled eggs.
  • Remove eggs and run them under cold water to stop the cooking process.


  • Whisk eggs in a bowl and season with salt and pepper.
  • Heat a non-stick skillet over medium heat, add butter or oil.
  • Pour the whisked eggs into the pan and let them set slightly.
  • Add desired fillings (cheese, vegetables, ham) to one side of the eggs, then fold the other side over the fillings.

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Baked Eggs:

  • Preheat the oven to 350°F (180°C).
  • Crack eggs into individual ramekins or a baking dish.
  • Season with salt and pepper, and bake until the whites are set but the yolks are still runny.

Steamed Eggs:

  • Beat eggs with a pinch of salt.
  • Pour the beaten eggs into a heatproof bowl or ramekin.
  • Place the bowl in a steamer and steam until the eggs are set.

Egg Salad:

  • Hard-boil eggs and chop them finely.
  • Mix with mayonnaise, mustard, salt, and pepper.
  • Use the egg salad in sandwiches, wraps, or as a topping for crackers.

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Deviled Eggs:

  • Hard-boil eggs, cut them in half, and remove the yolks.
  • Mash the yolks and mix with mayonnaise, mustard, salt, and pepper.
  • Spoon the mixture back into the egg white halves.
  • Serve the hard-boiled eggs immediately or store them in the refrigerator for later use.
    Freshness matters: While fresh eggs are great for most purposes, slightly older eggs are often easier to peel. If you have eggs that have been sitting in the refrigerator for a week or two, they are likely to peel more easily after boiling.
  • Use older eggs for boiling: If possible, use eggs that are a few days to a week old for boiling. The pH level of the whites increases as eggs age, making them less likely to adhere to the inner membrane and resulting in easier peeling.
  • Batch cooking: You can cook a batch of hard-boiled eggs and store them in the refrigerator for up to a week for quick snacks or to use in salads, sandwiches, or other recipes.

By Eleanor

As a seasoned food recipe expert, I'm here to share my passion for creating delicious dishes. Join me in exploring exciting flavors, mastering techniques, and making cooking a joyful experience.