Ever made hard boiled eggs and couldn’t get them to peel, undercooked the yolks, or overcooked the yolks? This guide is for you!
We tested all the tricks we’ve heard about making perfect hard boiled eggs to see what works and what doesn’t. The result: perfect hard boiled eggs every time! Let us show you how.
The Methods
We found three methods that worked well for making perfect hard boiled eggs every time. They are:
steamingboilingInstant Pot
For all three methods we found that super fresh eggs don’t hard boil as well (the shells are more prone to sticking). So, it’s best to use eggs that are 1-2 weeks old.
How to Steam Hard Boiled Eggs
This new-to-us method adapted from this article has quickly become our favorite! Why, you ask?
It’s quick — the water comes to a boil faster than boiling because there is less of it.
Here’s how to do it:
Add ~1 inch water to a saucepan.Add steamer basket and bring water to a boil (make sure water isn’t touching the steamer basket)Add eggs, cover, and steam on high for 10-12 minutes (for large eggs).Carefully remove and rinse eggs with cool water. Peel under running cool water.
Instant Pot Hard Boiled Eggs
This was our second favorite method. It worked very well for producing easy-to-peel eggs, but it does require that you have an Instant Pot.
Here’s how to make hard boiled eggs in the Instant Pot:
Add 1 cup water and add the metal trivet.Place eggs on trivet.Pressure cook on high for 8-9 minutes (for hard boiled eggs) or 4-5 minutes (for softer yolks).Press the quick release button to release pressure (and carefully remove lid).Peel under running cool water.
How to Make Hard Boiled Eggs: Classic Method
Our third favorite way to make hard boiled eggs is the most classic. It requires simple equipment (just a saucepan!) but takes slightly more time and definitely benefits from using older eggs (otherwise, peeling gets tricky).
Here’s how to make hard boiled eggs in a saucepan:
Add eggs to a saucepan.Cover with cool or room temperature water (by ~1 inch).Bring to a rapid boil and boil for 1 minute.Remove from heat, cover, and let rest 10 minutes.Peel under running cool water.
We hope you found this guide helpful!
Hard boiled eggs make a delicious protein-rich snack, are great for meal prep, and work well in dishes such as our Gado Gado with Spicy Peanut Sauce and Roasted Rainbow Vegetable Bowl.
Other Helpful How-Tos:
How to Cook an Egg (Runny Yolk!)How to Make Bone BrothHow to Make Kale Taste GoodGuide to Egg Substitutes
If you try any of these methods, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Hard Boiled Eggs Every Time (3 Ways!)
The definitive guide to perfect hard boiled eggs every time! With tips on boiling, steaming, and using an Instant Pot! Print SAVE SAVED
from votes Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 6 (Eggs)Course Helpful How-toCuisine AmericanFreezer Friendly NoDoes it keep? 2-3 Days
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Ingredients
6 large eggs (preferably free-range, organic whenever possible // works best with eggs that aren’t fresh — preferably 1-2 weeks old)Water to cover
FOR SERVING optional
Sea salt & black pepper
Instructions
NOTE: Super fresh eggs don’t hard boil well as the shells tend to stick. So, it’s best to use eggs that are 1-2 weeks old.
METHOD #1: STEAMING
To a small saucepan, add ~1 inch water. Place a steamer basket in the pan and bring water to a rapid boil. (The water should not be touching the steamer basket. If it is, remove a little water).Once water is boiling, add eggs to steamer basket, cover, and steam at a rolling boil (on high heat) for 10-12 minutes for large eggs, or 12-14 minutes for extra large eggs.Carefully remove from steamer basket and rinse with cool water. Once cool to the touch, crack at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around, peeling under running cool water.
METHOD #2: INSTANT POT
Add 1 cup of water to your Instant Pot and set the metal trivet over top. Then place eggs on the trivet (they can be touching, but to ensure even cooking, don’t stack or overcrowd).Secure lid and select “Pressure Cook – High.” Then set to 8-9 minutes for hard boiled eggs with firm whites and yolks (or 4-5 minutes for softer yolks).Once the timer goes off, use a towel or oven mitt to carefully press the quick release button to release pressure. Once pressure has been fully released, remove the lid and carefully remove your eggs.Rinse with cool water. Once cool to the touch, crack at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around, peeling under running cool water.
METHOD #3: BOILING
Add eggs to a medium saucepan and cover by ~1 inch with cool or room temperature water. Then bring to a rapid boil over high heat. Once boiling, boil for 1 minute, then remove from heat, cover, and let rest for 10 minutes.Drain water from the eggs, then rinse the eggs with cool water. Once cool to the touch, crack at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around, peeling under running cool water.
STORAGE
Store eggs in a sealed container in the refrigerator up to 1 week. They’ll keep fresher if you don’t peel them until you’re ready to eat them.
Video
Notes
*Instant Pot method adapted from Damn Delicious.
*Nutrition information is a rough estimate calculated for 1 hard boiled egg without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1 servings Calories: 78 Carbohydrates: 0.6 g Protein: 6.3 g Fat: 5.3 g Saturated Fat: 1.6 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 2 g Trans Fat: 0 g Cholesterol: 187 mg Sodium: 62 mg Potassium: 63 mg Fiber: 0 g Sugar: 0.6 g Vitamin A: 260 IU Vitamin C: 0 mg Calcium: 25 mg Iron: 0.6 mg