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Overhead view of hard boiled eggs cut in half and arranged on a white platter, showing different yolk doneness from jammy and custardy to fully set and firm.
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How to Make Perfect Hard-Boiled Eggs (Stove Top)

Want perfect hard-boiled eggs every single time? I tested multiple stove top methods (so you don’t have to!) and found 2 easy techniques that deliver consistent, delicious results and eggs that peel effortlessly. Whether you love jammy centers or fully set yolks, this How To Guide has you covered.
Prep Time 5 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Servings 6 eggs
Calories 63kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 6-12 large eggs
  • water
  • ice for ice bath

Instructions

Simmer / Lid Method

  • Bring water to a boil: Bring a large pot (about 3 quarts) of water to a full, rolling boil over high heat.
    water
    First image shows a large red pot of water at a full rolling boil on a stovetop. Second image shows the same pot of water continuing at a steady rolling boil, ready for eggs to be added.
  • Lower the heat & add in eggs: Use fridge-cold eggs (they can sit out for about 10 minutes if you prefer). Reduce the heat to low, then carefully lower the eggs into the water using a stainless steel spider skimmer/strainer or slotted spoon. Do not just drop the eggs in with your hands; they run the risk of cracking.
    6-12 large eggs
    First image shows a brown egg being carefully lowered into boiling water using a stainless steel spider strainer. Second image shows multiple eggs gently placed into the pot with the strainer, fully submerged in hot water.
  • Return to a medium boil to boil briefly: Bring the water back to a medium boil (not aggressive) and boil the eggs, uncovered, for 30 seconds.
    First image shows several eggs simmering in gently boiling water inside a red pot. Second image shows a hand holding a smartphone timer set to 30 seconds while the eggs cook in the background.
  • Cover & reduce heat: Cover the pot, reduce the heat to low, and maintain a gentle simmer for your desired cook time (next step).
    First image shows a hand lowering a lid onto the pot of simmering eggs. Second image shows the pot fully covered with the lid to continue cooking at a gentle simmer.
  • Cook (choose your doneness):
    •Jammy / custardy yolk: 6-7 minutes
    •Soft-boiled: 8-9 minutes
    •Hard-boiled (large eggs): 11-12 minutes (I always do 12 for my perfect hard-boiled eggs!)
    •Overcooked (not recommended): 14-15 minutes
    Close-up of a smartphone timer set to 12 minutes for cooking hard boiled eggs.
  • Ice bath: Remove eggs with a slotted spoon and transfer immediately to an ice water bath. Chill in the ice bath (or refrigerate) for at least 15 minutes. Longer chill time = easier peeling.
    ice
    First image shows two cooked eggs being lifted from hot water with a spider strainer. Second image shows eggs transferred to a bowl filled with ice water and ice cubes for an ice bath.
  • Peel: Gently tap the bottom (wide end) of the egg to crack the shell. Peel under a thin stream of cold running water. Enjoy!
    First image shows a cracked hard boiled egg on a white plate with shell pieces scattered around. Second image shows the fully peeled hard boiled egg resting on the plate beside the removed shell fragments.

Steady Boil / No Lid Method

  • Bring water to a boil: Bring a large pot (about 3 quarts) of water to a full, rolling boil over high heat.
    water
    First image shows a large red pot of water at a rolling boil on the stovetop; second image shows the same pot continuing at a steady rolling boil, ready for eggs to be added.
  • Lower the heat & add in eggs: Use fridge-cold eggs (they can sit out for about 10 minutes if you prefer). Reduce the heat to low, then carefully lower the eggs into the water using a stainless steel spider skimmer/strainer or slotted spoon. Do not just drop the eggs in with your hands; they run the risk of cracking.
    6-12 large eggs
    First image shows a white egg being lowered into boiling water with a stainless steel spider strainer; second image shows multiple white eggs gently placed into the hot water using the strainer.
  • Return to a medium boil: Bring the water back to a gentle, medium boil (not aggressive). No lid needed!
    First image shows several white eggs boiling in the pot at a steady simmer; second image shows the eggs continuing to cook in gently bubbling water.
  • Cook: Set a timer for 12 minutes for fully hard-boiled eggs. (If you want a doneness other than hard-boiled, see Step #5 above for other doneness levels and their designated cook times.)
    Close-up of a smartphone timer set to 12 minutes for cooking hard boiled eggs.
  • Ice bath: Remove eggs with a slotted spoon and transfer immediately to an ice water bath. Chill in the ice bath (or refrigerate) for at least 15 minutes. Longer chill time = easier peeling.
    ice
    First image shows a cooked egg being lifted from hot water with a spider strainer; second image shows several eggs transferred to a bowl of ice water with ice cubes to cool.
  • Peel: Gently tap the bottom (wide end) of the egg to crack the shell. Peel under a thin stream of cold running water. Enjoy!
    First image shows a hard boiled egg with cracked shell on a white plate; second image shows the peeled egg sliced in half on the plate, revealing a fully set bright yellow yolk.

Notes

  • Don’t crowd the eggs:  if wanting to make more than 6 eggs but sure to use a large pot and know that making several eggs at once can change the cook time. Due to the water to egg ration and eggs changing the temperature of the water. 
  • This recipe was tested using large eggs. If using extra large or jumbo eggs, adjust your cook time but ~1 minute more. 
  • Storage: I recommend consuming unpeeled eggs within 5-7 days and unpeeled eggs less than 3 days. 

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg