Want to learn how to make hard boiled eggs? You’ve come to the right place! In this post, you will learn just how easy it is to avoid having your yolks with that slightly greenish color.

Hard Boiled Eggs

Although I’m sure most of you know that overcooking or over-boiling your eggs is how you get that greenish tinged egg yolk. The green ring around the yolk occurs when the hydrogen in the egg whites combines with the sulphur of the egg yolks. However, for those who have no idea that the yolk is suppose to be yellow and not olive green, well this post is for you!

This is an easy, fool-proof way to make perfect hard boiled eggs… every single time!

eggs in carton

Start off with fresh eggs. I highly highly recommend using the freshest eggs available because I believe fresh eggs taste better and are easiest to peel once cooked. So if you’ve had your eggs for a few weeks, it’s best to pick up a new container. I personally love Vital Farms eggs (not sponsored), the yolks are so golden, rich and buttery.

eggs in saucepan

Depending on how many eggs you are making will determine the size of the pot you will need. Place however many eggs in a single layer on the bottom. The important thing is to make sure the eggs are in a single layer, DO NOT stack the eggs on top of each other. Stacking could lead to cracking 😉.

fill pot with water

Fill the pot with cold water just until they reach about an inch or so above the top of the eggs, but still leaving a good amount of space from the top of the pot.

cover and bring to a boil

Cover and bring the water to a full boil. Once boiling, turn off the heat leaving the pot still on the burner. Set a timer for 12 minutes.

Towards the end of the 12 minutes, fill a bowl with ice and cold water.

Add eggs to the ice water bath

When the timer chimes, use tongs to remove each egg and add them to the ice water bath. This stops the cooking process and also makes the eggs easier to peel.

peel the shell from the egg

Pat dry, then tap the eggs at both ends and around the egg.

egg shells in bowl

Remove and discard the shells or save them for compost, chicken feed or other purposes.

Hard Boiled Eggs

What To Make With Hard Boiled Eggs:

Have lots of hard boiled eggs and wondering what to make? I’ve got you! Here is a list of delicious recipes calling for hard boiled eggs.

Hard Boiled Eggs

I like mine sliced in half and seasoned with salt, fresh ground black pepper and chives (if I have any on hand) and sometimes hot sauce.

Hard Boiled Eggs

Enjoy! And if you give this Hard Boiled Eggs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

bite of Hard Boiled Eggs

Hard Boiled Eggs
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Yield: 6 eggs

Hard Boiled Eggs

A fool-proof way of making hard boiled eggs with perfect yellow yolks!


  • 6 large eggs, more or less depending


  • Place the eggs in a single layer in a sauce pan and cover with cold water. There should be a inch or two of water above the tops of the eggs.
    You may need a larger pot if cooking more eggs.
  • Cover with a lid and bring the water to a rolling boil. Once boiling turn off the heat and set the timer for 12 minutes.
  • With a minute left on the timer, add a few large handfuls of ice to a bowl and fill with cold water.
  • Once the time is up, uncover and use tongs to remove and transfer the eggs to the large bowl of ice water. Let the eggs sit in the ice bath for 5-8 minutes or until cool enough to handle.
  • Tap egg on both ends and gently tap on all sides before peeling. I like to rinse my eggs (once peeled) under water to insure all the shell is off, pat dry before storing or using.


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1g, Calories: 72kcal, Carbohydrates: 0.4g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 71mg, Potassium: 69mg, Sugar: 0.2g, Vitamin A: 270IU, Calcium: 28mg, Iron: 1mg