Chef John's Perfect Hard-Boiled Eggs

4.0
(323)
276 Reviews
48 Photos

Make hard-boiled eggs with my method that makes the most perfect eggs ever — and they're easy to peel. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 21, 2024
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Prep Time:
5 mins
Cook Time:
5 mins
Additional Time:
40 mins
Total Time:
50 mins
Servings:
6
Yield:
6 hard-boiled eggs
Jump to Nutrition Facts

Ingredients

  • 6 eggs

Directions

  1. Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.

  2. Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.

  3. Peel eggs under running water.

    close up view of a hard boiled egg sliced in half with a knife in the background
    Chef John

Nutrition Facts (per serving)

72 Calories
5g Fat
0g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 72
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 6g 13%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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