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Hard-boiled eggs may be a breakfast staple but this time of year, they’re the arguable star of the show. With Easter around the corner and entertaining season in full-swing, eggs rise in the ranks as a mainstay of the brunch table. Whether you fancy them in deviled egg form, mixed into a fresh spring salad, or devoured in elegant egg cups, the first step here is making sure that you’ve cooked them to prime consistency.

Not quite sure where to start? Read on for three foolproof methods for hard-boiling the perfect eggs every time.

Photography by AARON DYER

With salt

Place the eggs in a saucepan and fill the pot with enough cold water to just about cover the eggs. Sprinkle each egg with a pinch of salt to prevent them from cracking.

Bring the water to a boil over medium-high heat, reduce the heat to medium and allow the eggs to boil for 6-7 minutes. Remove the eggs from the heat and immediately submerge them in cold running water (or a bowl of ice) to halt the cooking process.

If you’re boiling a big batch of eggs (6+) increase the cooking time by a minute or two.

With vinegar

Place the eggs in a single layer in a large pot and fill the pan with cold water, making sure that the eggs are covered by at least an inch of water. Sprinkle the pot with a dash of salt and a tablespoon of vinegar—this will ensure that the eggs don’t run should they crack during the cooking process.

Bring the water to a boil over medium heat, and immediately remove and cover. Let the eggs stand in the hot water for 12-15 minutes, depending on the desired consistency. Once fully cooked, submerge the eggs in an ice bath and allow to cool before serving.


Using a muffin or cupcake pan, place an egg in each cup, and bake in the oven for 30 minutes, at 325℉. Remove from the heat and submerge the eggs in an ice bath to cool. Peel the eggs and enjoy.