Making hard boiled eggs is easy if you follow these simple instructions for making the perfect hard boiled eggs at home.
I learned this method in my Home Economics class in elementary school and still practice till now. If you want to make Soft Boiled Eggs, click here.
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- large Eggs
- Put water in a saucepan, and gently put eggs in a single layer. Make sure the eggs are completely covered by water. Bring the water to boil on medium heat. Meanwhile you rotate the eggs with chopsticks or a spoon once in a while (this is a tip to make sure the egg yolk will be in center).
- Once the water boils, lower heat but keep the water boiling (but don’t let the eggs jumping around) for the next 12 minutes.
- Discard the hot water and run under cold water.
- When eggs are almost cool, they are ready to peel.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Can’t cook. And love most oriental food and would like to try new things to eat. Your news letter may be the ticket.
Hi Steve! I hope I keep encourage you to cook at home! 🙂
I am confused. The recipe I have been following starts out like yours except I start with 4 cold eggs, bring to boil …. cover and boil gently for 7 to 8 mns and then into an ice water bath. Not as long as your eggs and they are nice and creamy How can the time be so different?
Hi Elston! Hmm maybe yours is “creamy” as in slightly wet? This hard-boiled egg has one color egg yolk (so I wouldn’t say “creamy”?). As I said in the blog post, this method is a pretty common method in Japan as everyone learned it in elementary school’s home and economics class (in the textbook). These days some people try out room temperature eggs or boiling water to start, etc, but when you start from the water with cold refrigerated eggs, 12 minutes is the time we use.