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Martha Stewart's Perfect Hard-Boiled Egg

Martha Stewart's Perfect Hard-Boiled Egg
12 eggs

Chef notes

Despite their name, hard-boiled eggs shouldn't be boiled throughout the cooking process. Rather, bring them to a boil and then immediately remove from heat. This ensures the eggs do not turn out rubbery.

Peel your hard boiled eggs under cold running water. This helps wash away any small bits of shell and also makes them easier to peel.

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  • 12 large eggs


    Carefully place the eggs in a large saucepan; add cold water to cover by one inch, and bring to a rolling boil.

    Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water.

    To store, keep eggs unpeeled in the refrigerator, up to 4 days.