Making hard-boiled eggs is a simple kitchen task that even the most-skilled home cook manages to mess up once in a while. Whether you overcomplicate it or accidentally skip some steps, it’s a skill that can get a little rusty if only practiced once or twice a year. You crack open your shells only to find rubbery whites and green-tinged yolks — yuck.

The perfect hard-boiled egg is a matter of preference — some like a runnier yolk, while some like it firmer — but it’s never green, and it’s always delicious. Here’s how to get your perfect hard-boiled egg every time:

How to make perfect hard-boiled eggs every time

Choose your eggs: Use eggs that are at least 10 days old. It will make it easier to remove the shells once your done.

Step 1: 

Place eggs in a single layer at the bottom of a large pot or pan. Don’t overcrowd the eggs — they should fit comfortably and even have a bit of space between them.

Step 2: 

Fill the pot with cold water until the water line is about 1 inch above the tops of the eggs. 

Step 3:

Place pot on burner and set heat to high. Bring pot to a rapid boil. 

Step 4:

Once water is boiling, cover with a lid and remove from heat source. Set the timer for the type of eggs you want: 

  • 3 minutes for very runny, soft-boiled eggs with just cooked whites. 
  • 4 minutes for runny, soft eggs
  • 6 minutes for medium-boiled eggs
  • 8 minutes for firm, but still creamy boiled eggs
  • 10 minutes for firm hard-boiled eggs
  • 12 minutes for extra firm hard-boiled eggs

 

Step 5: 

When the timer goes off, remove eggs from hot pot and gently submerge in an ice bath to halt the cooking process. 

Step 6: 

Eggs are ready to peel when cool.