hard boiled eggs

15-Minute Perfect Hard-Boiled Eggs

If you are tired of imperfect boiled eggs, then we have the solution for you, with our 15-minute Perfect Hard-Boiled Eggs! Perfect for an anytime snack or as an addition to another great meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: best easy peel hard boiled eggs, best way cook hard boiled eggs, best way to boil eggs for easy peeling, how to cook perfect hard boiled eggs, how to make hard boiled eggs, perfect cook time for deviled eggs, the best way to make hard boil eggs
Servings: 2 servings
Calories: 72kcal
Cost: $4 / carton


  • 1 Large saucepan
  • 1 stainless steel strainer basket
  • 1 small bowl


  • 8 cups water just enough to cover the eggs
  • 2 large eggs
  • water and ice enough for an ice bath for the eggs


  • In your saucepan, add up to 8 cups of water and bring to a boil, on High heat. This may take anywhere from 4 - 6 minutes, depending on how hot your stove gets.
  • Once the water is boiling, use a strainer basket or large slotted spoon to GENTLY place the eggs at the bottom of the pan, SLOWLY sliding them into the saucepan. You want to avoid making a poached egg instead, so doing it this way will avoid all of that hassle.
  • Once the eggs have been placed in the pan, set your timer for 15 minutes!
  • While your eggs are boiling, let's get the ice bath together. Grab the small bowl (or whatever you have), and fill it about halfway with some water - likely cold, to make it colder with the ice. Place several ice cubes, or about a half cup of crushed ice in the bowl and set aside.
  • After your timer goes off, use the same strainer basket or large slotted spoon to retrieve the eggs from the pan and again, gently, place them in the ice bath. Allow them to sit for at least 5 - 10 minutes before you crack and peel.
    The ice helps to set the egg underneath the shell making for the easiest peel of your life!
  • From the ice bath, claim a station where you can make a temporary mess with eggshells, with a flat surface. Lightly begin to crack the bottom and top of the egg to begin loosening the shell from the egg. As soon as you break into the air pocket on the bottom, you can slip your index finger in and begin spiral peeling the shell away from the egg, seamlessly. Repeat until all of your eggs are done.
  • Rinse any remaining debris off and pat dry to fully enjoy thereafter as you please!



For Storage: If you plan on meal-prepping and making them ahead of time, DO NOT PEEL. The moment you peel the egg, it has to be used within a shorter time, as bacteria will accrue much faster if exposed. You can store eggs without their shells, but they will only last about 5 days.
So, for best practice, be sure to store your boiled eggs in an airtight container or resealable bag, preferably on the middle shelf of your refrigerator. With the shell on, this will allow you to extend the shelf life up to 1 week!


Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 118mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 56mg | Iron: 1mg
Tried this recipe?Let us know how it was!