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A Perfect Hard-Cooked Egg

A Perfect Hard-Boiled Egg

  • Author: Chef Deborah Madison
  • Category: side
  • Cuisine: American


When you have delicious eggs, like the eggs, eating a hard-cooked (aka hard-boiled) egg can offer a surprising pleasure, whether it’s eaten alone, on toast, tucked in a salad; still warm, cold, or even at room temperature.


  • Eggs
  • Salt (optional)
  • Olive Oil (optional)
  • Herbs (optional)


  1. Put eggs in a small pot and cover them with cold water and turn on the heat. High is fine.
  2. When the water reaches a full, rolling boil, let it go for one minute.
  3. Turn off the heat, cover the pot, and set your timer for six minutes.
  4. At the end of six minutes, pour out the hot water and cool the eggs with cold running water to stop the cooking. Keep in mind that if you leave them in the hot pan, even cold water will warm up, so better to transfer them to a bowl. Peel them when you’re ready to.  Season with fresh cracked pepper and some salt, herbs if you like, maybe a dot or two of olive oil.


The exact time to get an egg to get the way you like it depends in part on your altitude and the temperature at which water boils.  I live at 7,000 ft. and I let my eggs steep for 6 minutes for a firm yolk that’s still a bit moist. You might want to try it for a somewhat shorter time at sea level, and even shorter if you want your yolk moister. Once you figure out how you like your eggs and how long it takes, the method will work time and time again.

Keywords: Had-Boiled Egg