Recipe By Chef John
Published Nov 22nd
Prep 5m Cook 5m Additional 40m Ready In 50m
Servings 6 hard-boiled eggs Calories 71.5

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Recipe Ingredients

  • 6 eggs

Cooking Directions

  1. 1 Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  2. 2 Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts

  • Calories 71.5
  • Carbohydrate 0.4 g
  • Cholesterol 186 mg
  • Fat 5 g
  • Protein 6.3 g
  • Saturated Fat 1.5 g
  • Sodium 70 mg
  • Sugar 0.4 g


  1. Great recipe 1. Eggs have to be a week old not new eggs 2. Bring the water to a complete boil 3. Keep on the same burner after you turn off the heat 4. Using the same burners cooks the eggs 5. Start the timer after you turn off the heat 6. Enjoy I drained - Read more ...
  2. This recipe is great, this is how I've been making eggs my whole life, passed down from many generations. The only problem I have with it is not quite enough water and not a hard enough boil before removing from the heat source. The water should be an inch higher than the eggs in the - Read more ...
  3. This was a fail for me. My eggs turned out like soft-boiled eggs -- runny centers. No way would they make deviled eggs! I have a couple of thoughts: One reviewer says "I bet we share the same misconception of what "simmer" means". Perhaps, but the video very clearly depicted a very mild simmer. The - Read more ...
  4. Ugh! This recipe fails sometimes and sometimes not. I'm really at a loss here to explain why it works sometimes and sometimes not. Any ideas out there?
  5. This recipe completely failed me. I followed the video exactly. When I cracked one open this morning for breakfast, it collapsed in a puddle. So disappointed, because that means I have five more failures in the fridge at home! UPDATE: The third time I made this recipe was a charm! Turned out, my eggs were - Read more ...
  6. This is a tried and true method for perfectly cooked hard-boiled eggs... and the only method I've used for years. (I used to struggle mightily to hard-cook a decent egg.) For those who are complaining about the yolks being undercooked, perhaps you are starting your 17-minute timing a bit prematurely. One should wait until the - Read more ...
  7. For those who've had trouble with the white sticking to the shell, the problem is not with the's that the eggs are too fresh! You should buy your eggs about a week ahead of the time you want to boil them, and let them sit in the refrigerator (do check the date on the - Read more ...
  8. After following the directions as listed, I was very disappointed with how the eggs turned out. The whites clung to the shell and the yolks were barely hard...resembling cool molasses. This is not a recipe I'd save.
  9. I didn't know how *wrong* my eggs were until I made them the right way. These were not green, they were not rubbery, and creamy is exactly how I'd describe them. Just a simple change in technique has turned a food I never touched into a favorite snack. Thanks for teaching us the basics, Chef - Read more ...

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