Hard-Boiled Eggs

5 to 6 servings
  • Extra-large eggs

Place the eggs in a saucepan and add enough cold water to cover.

Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.

Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

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This has to be a typo. I taped Ina's show on "Roasted Salmon Nicoise Platter." For her "perfect" hard-boiled eggs for this recipe she specifically states, to let eggs sit in pan for 5 NOT "15" minutes transposed what she said on this show exactly: pace eggs in water, bring to a boil, turn off heat, sit in same water for 5-- FIVE, NOT FIFTEEN minutes, then remove and let sit OUT OF WATER @ room temperature for 2 minutes, peel immediately.. This will give you a creamy bright orange but fully cooked yolk and tender white. When you peel the eggs will be warm but not be too hot to handle. THAT is a 5 STAR hard-boiled egg, The chef @ the Bel Air Hotel (who always have perfect eggs in their salads) also says to make sure to have salt in the water--it's a chemistry thing and this is what helps the shell to keep from sticking. What I love about Ina's cooking is that she doesn’t over cook or work her recipes. Surprised by this mistake (?). I am at sea-level. Adjust time for high-altitude. item not reviewed by moderator and published
i have to assume that ina hires people to remove the shells from her eggs. Her theory of boiling eggs results in way, way too much time to remove the shells and doesn't account for the amount of egg white lost in the process. i am a fan of her recipes, but this one is a disaster. item not reviewed by moderator and published
Let the eggs sit for 15 minutes with the cover on. If eggs stick to the shell they are very fresh. Try using older eggs. There is a You Tube video showing how to remove the eggs by blowing them out. It's kind of freaky. item not reviewed by moderator and published
I use this guide every time and they always come out perfect!! item not reviewed by moderator and published
I've tried these instructions twice now, once at altitude (5,000ish feet, in Albuquerque) and now in Seattle, and it's not worked out either time. The first time it was with an electric stove and it took too long for the water to boil, and they were overcooked and stuck to the shells. The second time, I used an induction stove, and I think they boiled too FAST (and also stuck to the shells). I think the piece I am missing in these instructions is about how long and/or at what stovetop setting should I set it to bring them to a boil. To be fair, the eggs were not at room temperature (just out of the fridge), and I have really never made a successful batch of hard-boiled eggs in my life, so I'm not going to totally blame Ina for this one! :) I guess what I would have liked is just a bit more instruction/detailed description on each step, since hard-boiled eggs are so finicky! item not reviewed by moderator and published
Eggs turned out nice and yellow and moist. No dark film around the yolk. BUT of the 6 eggs, 2 were difficlut to peel = conclusion, the quality of the starting eggs is important. MOst likely the age of the eggs is a factor and not covered in this recipe. Like most recipes, starting with fresh is best. item not reviewed by moderator and published
I've hard boiled my eggs this way over a dozen times with no problems. A couple of thoughts. 1. Use room temperature eggs, professional chefs always do, they will cook more evenly. 2. Allow the water to come to a full roiling boil. Putting the lid on it will make this happen a little faster. 3. If you are using an electric stove take the pan off the burner. With a gas stove the heat stops immediately when you turn off the burner, an electric stove burner retains heat for some time. Personally I drain the pan with the eggs still in it, wait a couple of minutes, and cover with cold water. Then start peeling under cold water. Sometimes the shells stick, sometimes they peel right off. I usually start with cracking the egg by rolling it around really well on the counter then start peeling at the fat end of the egg, trying to get under the placenta layer. item not reviewed by moderator and published
I like my eggs smoked. But they are hard to keep lit. item not reviewed by moderator and published
Ina's hard boiled egg recipe worked out perfectly! I did take the eggs out of the fridge the night before...and did take 10 minutes before I could handle...and the results were great!. item not reviewed by moderator and published
This recipe yields perfect hard-boiled eggs. As always, Ina delivers. I'm not sure why other people are having mixed results. item not reviewed by moderator and published
Update: I've tried this two more times, and have had better results by 1) bringing the eggs to room temperature first, 2) bringing them up to a boil more slowly (medium-high), 3) letting them boil for a minute or two, 4) putting them in cold water after the 2 minutes resting in a bowl, and 5) leaving them in the cold water for quite a while (20-60 minutes). Seemed like the longer they sat, the more separated the shell was from the egg. item not reviewed by moderator and published
After the eggs have been removed from the burner to sit for 15 minutes should the pan be covered for those 15 minutes? item not reviewed by moderator and published

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