Classic Hard-boiled Eggs

6 Servings (two eggs per serving)

Prep time: up to 1 hour | Cook time: 7–15 minutes | Inactive time: 5 minutes

Diet Style


Tools You'll Need

  • Medium bowl
  • Ladle or cooking spoon
  • Large pot


  • 1 dozen large eggs
  • Kosher salt to taste
  • Ground pepper to taste


  1. Bring eggs to room temperature

    Bring your eggs to room temperature. You can do this by taking them out of the refrigerator and leaving them on the counter for up to one hour.

  2. Boil water

    As the eggs are reaching room temperature, fill your large pot with enough water so the eggs would be fully submerged. Bring the water to a rolling boil.

  3. Cook eggs

    Gently lower the eggs into the water with your spoon and set a timer for 7–15 minutes depending on how well cooked you like your eggs. (Check out the Chef's Notes below for a tip on how long to cook your eggs.)

  4. Place eggs in ice bath

    Shut off the stovetop and use a spoon to safely transfer eggs to a bowl filled with ice water. Let the eggs cool for at least 5 minutes.

  5. Serve or store

    If serving immediately, gently crack the shell on a flat surface and carefully peel it off under running water. Season with salt and pepper, and enjoy! If you're not ready to eat the eggs yet, you can store them for up to 1 week in an air-tight container with the shells on.