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(New Method!) How to Hard Boil Eggs Perfectly

Cook Time 13 minutes


  • 1 dozen eggs at room temperature preferably not fresh
  • water
  • optional: 1 tablespoon white vinegar


  • Fill the bottom of a stock pot with several inches of water. (Make sure you have a lid for your pot.)
  • Optional: add a tablespoon of vinegar to the water. (for easier peeling)
  • Bring the water to a hard boil over high heat.
  • Place stainless steel basket (or metal colander over the boiling water.)
  • Water should be below the level of the boiling water.
  • Add eggs to the colander. (Eggs should not be touching the water.)
  • Place cover on the pot.
  • Continue boiling the water for exactly thirteen minutes.
  • While eggs are steaming, prepare an ice bath in the kitchen sink or in a large mixing bowl.
  • At the thirteen minute mark, remove eggs from the stainless steel basket and add to the ice bath.
  • Cool eggs completely, about 15 minutes.
  • Crack and peel!


  • Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
  • It's best to use room temperature eggs as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out.
  • Use a slotted spoon, ladle or ice cream scoop to transfer hot, hard-boiled eggs one by one to the ice bath.