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Hard-Boiled Eggs

A perfect hard-boiled egg made simple, every time, with no green ring around the yolks.


Hard-Boiled Eggs

The most perfectly hard-boiled eggs ever. The whites are firm but not rubbery, the yolks are cooked and still creamy, and never with a green line around the egg yolk.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 servings


  • 12 eggs
  • cold water
  • 1 tsp vinegar optional


  1. Place eggs in a pot filled with cold water. Set eggs in a single layer in a saucepan. Water should cover eggs by one to two inches. Vinegar will help to prevent the egg shell from cracking.
  2. Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 to 15 minutes (Set the timer for best results).
  3. Drain the pot, and transfer the eggs to a bowl of cold water to stop the cooking process and make peeling the egg easier. Peel. Refrigerate after the egg has cooled.

Recipe Notes

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