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Martha Stewart's Perfect Hard-Boiled Egg

YIELDS
12 eggs
RATE THIS RECIPE
(99)
Martha Stewart's Perfect Hard-Boiled Egg
TODAY
YIELDS
12 eggs
RATE THIS RECIPE
(99)

Ingredients

  • 12 large 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.

    RELATED: 12 genius breakfast tips to make your mornings so much easier — and tastier!

    Preparation

    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.