How to Make Perfect Hard-Boiled Eggs Every Time

Ingredients You Will Need

• Eggs – Any eggs will work, but eggs that are a few days old peel more easily than very fresh eggs because the inner membrane separates slightly as they age. Use white-shelled eggs if you plan to dye them.
• Baking Soda – A small amount added to the cooking water helps raise the pH and makes peeling simpler.
• Ice – Ice or very cold water for an ice bath stops the cooking immediately and cools the eggs for easy handling. If you don’t have ice, run cold water into a metal bowl and use that.

How To Boil Eggs with Baking Soda

1. Place eggs, baking soda, and water in a pot. Arrange raw eggs in a single layer in a large pot or Dutch oven. Cover with cold water by about 1 inch and add the baking soda.
2. Bring to a boil. Heat over medium-high until the water reaches a gentle, rolling boil. As soon as it boils, remove the pot from the heat and cover it with a lid.
3. Let eggs sit in the hot water. Let the covered pot sit for 9–12 minutes for firm, fully set yolks. For soft-boiled eggs, let them sit 4–6 minutes.
4. Transfer to an ice bath. Meanwhile, prepare a bowl of ice water. Use a slotted spoon to move eggs into the ice bath after the resting time to stop cooking and cool completely. Keep them in the ice water about 5 minutes.
5. Peel and use. Dry eggs on a towel, crack and peel under cool running water if desired, then use for salads, sandwiches, deviled eggs, or decorate for holidays.

More Tips For Making Perfect Hard Boiled Eggs

Follow these simple tips to get consistent results every time:

• Use slightly older eggs. Eggs that have aged a few days peel more cleanly.
• Single layer cooking. Arrange eggs in one layer so they heat evenly and are less likely to crack.
• Enough water to cover. Fill the pot so the eggs are covered by about an inch of water.
• Always use an ice bath. Quickly cooling eggs stops carryover cooking and prevents gray-green yolks.
• Peel under cool running water. This helps remove small shell pieces and makes peeling easier.

Baking soda raises the pH of the egg white slightly, which helps the membrane separate from the shell for easier peeling. It won’t make the eggs taste like baking soda.

In this method the eggs finish cooking off the heat. Let them sit in the hot water for 9–12 minutes for fully set yolks. For soft-boiled eggs, allow 4–6 minutes. Then immediately transfer to an ice bath.

Start with eggs in the pot and cold water so they warm gradually; this reduces cracking. Bring to a boil, then remove from heat and let them finish cooking in the hot water.

A green or gray ring around the yolk is a sign of overcooking. Use the recommended times and cool the eggs quickly in an ice bath to avoid this.

Storing Hard Boiled Eggs

• Unpeeled: Cool completely and store in an airtight container in the refrigerator for up to 1 week.
• Peeled: Place peeled eggs in an airtight container covered with cold water and refrigerate up to 3 days, replacing the water daily to keep them fresh.

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