Perfect Hard-Boiled Eggs

My formative years were spent at a Catholic grade school that offered a hot lunch program for its students every other Friday. Thus, I grew up eating lots of bagged lunches, usually rotating the variety of my sandwiches over days, weeks, months and sometimes stretches of years. (I ate peanut butter and butter sandwiches so often when I was younger that I wouldn’t touch the stuff for many years.) Hard-boiled egg sandwiches on whole wheat bread (wrapped in tin-foil) made the rotation on special occasions.


  1. Place eggs in saucepan large enough to hold the eggs in a single layer. Add cold water to cover the eggs by an inch. Heat over high heat until just boiling. Remove from burner. Cover pan.
  2. Let stand in hot water about 15 minutes for large eggs (12 for medium, 18 for extra-large or jumbo).
  3. Drain immediately and serve warm, or cool completely under cold running water or in a bowl of ice water, then refrigerate.
  • Very fresh eggs are difficult to peel. Boil eggs that have been in the fridge for at least 7 to 10 days. This will help the membrane separate from the shell more easily.
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel: Gently tap the egg on the countertop until shell is finely cracked all over. Roll egg between hands to loosen shell. Start peeling at the large end, holding the egg under cold running water to help ease the shell from the egg.

Serve with salt and pepper if desired. I like to throw a few boiled eggs in a bowl, chop them, add salt and pepper and butter and nuke in the microwave for 30 to 45 seconds. Reminds me of my childhood.

Recipe rating: 

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