How does one achieve a perfect hard boiled egg? We’re talking about a hard boiled egg that’s easy to peel. An egg where the yolk is perfectly cooked and yellow and creamy.

The Perfect Hard Boiled Egg

The perfect hard boiled egg is a hard boiled egg that’s easy to peel.  An egg where the yolk is perfectly cooked and yellow and creamy.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 63kcal
Author Krissy Allori


  • 1 dozen eggs white*
  • 2 tablespoons rice wine vinegar


  • Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water.
  • Add vinegar to water.
  • Turn heat on high and heat, uncovered, until the water starts to boil. Don’t cheat here. Wait for a real boil.
  • Cover and remove from heat. Allow to sit in covered pot for 15 minutes. Use that kitchen timer because you will forget.
  • Drain off hot water and immediately submerge eggs into ice water. Ensure there’s enough ice so that it doesn’t all melt. Allow to sit in ice water for at least 15 minutes.


* I'm super pretentious when it comes to my eggs and will only eat pasture raised organic fed eggs with large vibrant orange yolks and thick hard shells from a local farm. But for hard boiled eggs, I prefer the thin shelled white grocery store eggs. Still free range and vegetarian fed, of course.


Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg