perfect hard boiled eggs

eggs // the muffin myth

This is not a recipe as such, but more a suggestion and a favourite technique of mine. Making really good hard boiled eggs is one of those things that eluded me for years and years. I would try to make them but inevitably they would end up way over done or (in my opinion much worse) way under done. My previous techniques included several renditions of putting eggs in a pot with some water and boiling the heck out of them for varying amounts of time. Sometimes I started with the water already boiling, other times from cold. Disappointments were frequent.

I learned how to make perfect hard boiled eggs, I’ll admit, from watching Rachel Ray on TV. While I’m sure she didn’t exactly invent the technique I’ll credit her here as the source.

I like a hard boiled egg chopped up in a salad or in egg salad sandwiches, and I’ve recently (!) been introduced to deviled eggs, of which I am now a fan. You’re going to need some hard boiled eggs for the next recipe, so I thought I would post this how-to tutorial now so everyone will be good and ready.

And with that, I’m off to London for the weekend to celebrate the marriage of my sister, Emily, and her new husband, Andy, one more time.

5 whole foods for busy times // the muffin myth

One year ago: Curious Porridge

Perfect Hard Boiled Eggs Recipe:

source: Rachel Ray

“Perfect” is a pretty big word when it comes to food. My perfect hard boiled egg and your perfect hard boiled egg may not be exactly the same. I tend to prefer my hard boiled eggs a little more on the well done side. Paul, on the other hand, prefers his a little under done. You can adjust your sitting time accordingly. Use the very best eggs you can get your hands on.


Place eggs in a pot and cover with cold water. Place the pot, uncovered, on your stove and turn the burner to high. Once the water has come to a *rolling* boil, turn the heat off and place a lid on your pot. Let sit for 10 minutes for well done eggs, and 8 minutes for slightly less well done eggs. Immediately drain the pot and rinse the eggs under cold water until they have cooled down. Use immediately or store in the fridge for later use.

Do ahead: hard boiled eggs can be stored in the fridge for about 5 days.

All text and photos © The Muffin Myth 2011


  1. Dad says

    Have you ever made ‘pickled’ eggs. As I recall I used to consume them during the ‘beer drinking’ stage of my life. Something for you to work on!!

  2. Dennis says

    Will this method keep the shells from sticking to the eggs? (Dennis can detect the tiniest bits. It is the only thing he ever complains about. That important!)


  1. […] If you’re into weekend meal prep or batch cooking, hard-boil a bunch of eggs while you’re at it. They’ll last the week in the fridge and are perfect for quick and easy healthy meals and snacks. I like to slice up an egg and layer it across a wholegrain cracker or crisp bread, and sprinkle with a bit of salt or a salty seed mix. That takes care of my afternoon salty / crunchy fix, and I get a good blast of protein while I’m at it. Win win! The technique I like to use for perfect hard-boiled eggs –> here! […]

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