🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 168 (from laksa025)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa168.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/","crawl_time":1775381994,"first_indexed_time":1546198655,"http_code":200,"src_unparsed":"com,stephgaudreau!www,\/foolproof-hard-boiled-eggs\/ s443","src_root_hash":"12512177837262342168","history_drop_reason":null,"meta_title":"Foolproof Hard Boiled Eggs – Steph Gaudreau","meta_descriptions":["The easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time!"],"attrs_boilerpipe_text":"Hard boiled eggs are part of my\nweekly food prep\n, but they can be such a pain to peel.\nIf the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell.\nThe result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful.\nHow to Make a Hard Boiled Egg Easy to Peel\nNow, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it!\nFrom personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated.\nBut not anymore!\nAlllllllll the soft-yolk eggs ?? # I steam whole eggs for 7 minutes then plunge them icy water for the perfect silky yolks. Deets ➡️ https:\/\/www.stephgaudreau.com\/2015\/02\/28\/foolproof-hard-boiled-eggs\/ #StupidEasyPaleo\nA photo posted by Steph Gaudreau (@stupideasypaleo) on\nFeb 11, 2017 at 9:05am PST\nEggshells Won’t Stick With This Method\nAfter seeing steamed eggs mentioned on\nThe Kitchn\n, I knew I had to try this method, but I was skeptical. I mean, my boiling method worked \nmost \nof the time.\nReluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.)\nThe results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze.\nClick below to watch the video or keep scrolling down for a photo tutorial:\nhttp:\/\/www.youtube.com\/watch?v=hFhXn-s71NQ\nDo You Need Vinegar?\nPlus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best.\nSo, here’s the easiest way to make hard boiled eggs with shells that come off every single time:\nYou steam them.\nFirst, fill a medium pot with about an inch of water. Add your \nsteamer basket\n to the pot. Bring the water to a boil.\nAdd the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover.\nFor soft yolks, set a timer for 7 minutes.\nSet a timer for 9 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference.\nFor well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.)\nMeanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well.\nMove the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes.\nTo peel, I tap the more rounded end of the egg on the counter to get it started.\nThen, I peel straight down and as I go around, the shell comes off in big sections.\nStore in the refrigerator for later or eat right away. If you decide to save them for later, I would keep the shells on until you’re ready to eat them.\nEasy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required.\nFoolproof Hard Boiled Eggs\nCourse:\nBreakfast\nCuisine:\nAmerican\nPrep Time:\n5\nminutes\nCook Time:\n8\nminutes\nTotal Time:\n13\nminutes\nServings:\n12\nCalories:\n62\nkcal\nAuthor:\nSteph Gaudreau\nThe easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time!\nPrint\nIngredients\n12\nlarge eggs\nInstructions\nFill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil.\nAdd the eggs straight from the fridge if you can. Cover the pot. \nSteam for 7-10 minutes, depending on how hard you like the yolks.\n7 minutes = soft yolk, 8 minutes = medium yolk, 9-10 minutes = hard yolk\nWhile the eggs are steaming, set up a bowl with ice water. \nMove the eggs from the pot to the ice bath after the time is up. Chill the eggs for 10-15 minutes.\nIf you're going to eat the eggs right away, peel them. If you want to eat them later, keep them in their shells and peel right before serving. Refrigerate the eggs after you cook them.\nRecipe Notes\nMy recipes are all in a meal planner.\nCheck it out!\nNutrition Facts\nFoolproof Hard Boiled Eggs\nAmount Per Serving\nCalories\n62\nCalories from Fat 36\n% Daily Value*\nFat\n4g\n6%\nSaturated Fat 1g\n5%\nCholesterol\n163mg\n54%\nSodium\n62mg\n3%\nPotassium\n60mg\n2%\nProtein\n5g\n10%\nVitamin A\n240IU\n5%\nCalcium\n25mg\n3%\nIron\n0.8mg\n4%\n* Percent Daily Values are based on a 2000 calorie diet.\nPin this Hard Boiled Egg Tutorial for later!\nShare this post\nPrev\nPrevious\nNext\nNext\n64 Responses\nDo you think this steaming method will work with a rice cooker? I have one and use it to steam veggies and cook rice in all the time.\nI have heard of people doing it in a rice cooker but I’m not sure how long you’d run it for.\nI have a 3-in-1 (rice cooker, slow cooker, food steamer);  it has a steamer basket and normal steamer settings, by the minute.  I cooked my eggs for 15 mins because I’m over 5,000 ft.\nThey were cooked great, and probably released the best I’ve had so far here.  I say “here” because I live in Mexico now and the eggs are very different.  They are unwashed, room temperature, very brittle shells, and thick membranes.  At least, I think they are harder to hard cook and peel than U.S. eggs.\nBut thanks for the idea – like I said, best experience with hard cooking eggs so far, and I cooked a whole dozen really easy!\nHi Stephanie,\nThis is great!  But I was wondering, do you turn down the heat once you put the eggs in the pot?  Thanks.\nMC\nHi there…nope, keep it going. You don’t want the water to stop boiling under the basket.\nWorks like a charm. I even got perfect soft yolks at 8 mins and was still able to peel them no problem! Thanks Steph!\nThis recipe is awesome and easy! I fall in the more well done yolks, but it’s so easy and its so much more forgiving because you don’t have to worry about how hard the water is boiling. Thanks for sharing!\nHi, I just tried this method & two of my eggs ruptured. Any suggestions for what I can do differently? Thanks in advance!\nI’ve not had that happen unless there were already cracks. Inspect your eggs before putting them in.\nYou can actually use this method and skip the steamer basket. I heard this tip on an America’s Test Kitchen podcast. I made perfect soft boiled eggs this way. Since the eggs are curved, they make very little contact with the bottom of the pot, so you’re ok without the basket!\nThanks Christine!\nOk- so after you take the eggs out of the cold bath- you peel them, and then how do you store them in the fridge? just in a bowl? or in water? how long do they keep?\nIf I’m not going to use them right away, I do not peel them. I store them in a bowl in the fridge, no water. Throw them away when the date on the egg carton comes around. You may want to put a note on the container or on your refrigerator door to remind you in case you throw away the carton.\nDo they peel just as easily if you don’t peel them right away? Keeping my fingers crossed. :)\nThey do :)\nYou were dead on right! 10 min is that “medium-well” yolk. Next time I’ll try 11 to see the difference. I only cooked 7 ’cause that’s all that would fit in a single layer – can you pile these on top of each other and will it still work right? I’m going to see tomorrow if the “not peeled right away” eggs will peel as easily – I like to take them to work for breakfast or a snack but hate when they won’t peel.  THANKS for continuing to educate us on cooking tips we thought we learned as kids! :-)\nYou can totally stuff the pot full of eggs and it’ll work just the same :)\nThanks for this method!!!!!!!  It worked perfectly and the yolks came out exactly as I like them at the 11 minute time, gelled in the center!!  Thanks again, this will be my preferred method from now on!!!!!!\n;)\nhi! Im dying to try this! Just wonder; if I want to eat them warm, can I  leave them in the cold bath for a shorter period of time?\nThey will still be a bit warm on the inside. Honestly, if you don’t let them cool long enough they will still be a bit tough to peel.\ncan you fit one dozen eggs in a steamer, stacked on top of each other???\nYes!\nThe steamer we have sits on top of the pot,  like a double boiler. Do you think this method would still work with this setup??\nYes absolutely!\nThat’s the way I’ve been doing them.\nThank you for this! You don’t specify, and I can’t tell from the pictures: Does the steamer basket have to sit up OUT of the water? Or is it OK if the boiling water comes up through the holes in the bottom of the basket?\nHi there,\nIt’s okay if some water comes up through but ideally you want the steam to cook the eggs, not the water. A little water won’t hurt though!\nThank you for the quick response!\nYou’re very welcome!\nThis method works beautifully for removing the shells easily, but I’ve had the same problem someone else mentioned — my eggs will often rupture. These are fresh farm eggs, straight from the fridge, and there are definitely no cracks in them. Do you have any other explanation for why they tend to break?\nHi Margaret…if there are any hairline cracks they may still rupture even if you can’t see a big crack.\nI have my own chickens, and so I have the freshest possible eggs. I was just washing them under running water as that’s all you need to do, BUT!! I found that soaking them exposed fine cracks I didn’t see before. (You’ll see dark lines looking like a spider Web) If your eggs are cold use cold water, if not use warm water. I don’t know how long it will take to expose the cracks, but I soak for 15 minutes.\nThanks, Will. I’ll try that.\nI wish I could report better news. This only worked for about half of my eggs. I did 8 and 4 of them were okay, the other 4 like the craters you were trying to avoid. So, I think I’m back to the drawing board.\nThese were farm fresh and I followed the directions to the letter. Bummer.\nHi Dawne…not sure what could have happened. This is by far the most foolproof method!\nI never thought to store them shelled, I’ve always shelled them immediately and then stored the eggs in a tupperware with a paper towel under them in the fridge. They keep about a week if not eaten. Cooks Illustrated suggests putting them in a tupperware of water and ice for about 10 mins after steaming, then pour half the water out and put the lid on the tupperware and shake it vigorously. I was shocked to find all the eggs completely shelled when I opened it again! (I only cooked 6 at one time).\nCool!\nI always thought the eggs had to be at room temperature when you put them in the water to keep them from rupturing.   Have you ever tried with room temp eggs?\nI do it with cold eggs all the time!\nI LOVE this method of hard boiling eggs! I tried it this weekend in my double boiler steamer and it worked great. Thanks for sharing this on your website!\nIf you like this version, the steaming method will blow you away!\nWow! I’m super impressed. I buy eggs from a woman who raises chickens, so they are about as fresh as it gets. I had never had success hard-boiling them… Simply gave up. I put this method to the test and it passed with flying colors. Thank you so much!!\nJD, I’m excited to hear that you enjoyed it!\nThis method did not work for me… steamed them for 11 minutes, then ice bath. It’s hard to peel a still raw egg!!!!\nHi Jen…that just doesn’t seem possible. 11 minutes over boiling water leaves a very hard cooked egg. Are you at altitude? Did you wait until the water came to a boil? Did you cover the pot?\nTrying to troubleshoot this for you but it’s honestly the first time someone’s ever told me this method left raw eggs so I’m stumped.\nThis works perfect, just like you say, every time! I often use my Instant Pot to pressure cook my eggs, but often enough, my IP containers are full and this way of boiling them actually makes them even easier to peel. Thanks for this method – it’s awesome!\nSarah, I’m excited to hear that you enjoyed it!\nFor the peeps that are saying that some of the eggs ruptured: I had this issue the first couple of times. However, I use a large hourglass shaped pot with a wicker basket (the kind they use to make Thai sticky rice). I had the gas on the highest setting so it was boiling really hard. So now after it is boiling hard, I turn it down JUST ENOUGH to where it is still at a rolling boil. I have never had the issue since. Also, I don’t use the ice bath and the peelings still fly right off the shell! I like to eat them warm. I run them under cold water just long enough so I can touch them.\nThanks Linda!\nI know how to boil an egg, but I still like trying various methods for “perfect” hard boiled eggs.  This is where I stop!  These really were perfect and the skin peeled right off.  Having the skin come off in little chips and bits is a huge pet peeve.  No more.  Thanks for the tip.\nIt’s so good, right? Makes all the difference. I’m glad you stumbled across it here, Anna :)\nStore bought eggs are graded and thus uniform in size, shape, shell thickness, etc. Farm fresh eggs will vary in shell thickness, and frequently the raw yolk and whites are denser than store bought. This may explain varying results in cooking time or tendency to rupture. Allowing eggs to warm to room temperature before cooking reduces the chance of rupture as they won’t expand as fast.  The quick cooling in ice water prevents greening on the surface of the yolk and buildup of sulfur between the yolk and white.\nThanks for this technique!!  I have destroyed hundreds of eggs over the years using every method I came across to cook them.  This year, I had the prettiest deviled eggs for Thanksgiving and they’ll be pretty for Christmas, too.  You’ve saved my egg-peeling sanity and my deviled eggs!\nWoohoo…sanity saved! :) Have a wonderful Christmas Traci!\nAwesome. Worked great. My new “go to” for hard boiled eggs! Thank you.\nIt worked for me I have a large steamer in which I steam veggies. I did two dozen took twenty five min. don’t have ice cubes but got a big pot of snow from outside and put them on there . Done to a T\nI love your ingenuity!\nI like to eat my boiled egg warm…how do I do it if I put it in iced water??\nThey don’t get ice cold if you mix the ice with some water.\nOoooooh, I HATE hard boiled eggs because I’ve only ever had ones with dry, pasty yolks. I LOVE me some soft yolks. I can’t wait to try this!\nDry pasty yolks are the WORST. Hope you like this method :)\nOMG!  I have never in my life been able to make hard-boiled eggs successfully  This steam method worked PERFECTLY!!! Thank you!\nThanks for writing in to the blog, Ginger. We’re really happy to hear you liked it :)\nHi, I'm Steph Gaudreau (CISSN, NASM-CPT)!\nNutrition and fitness coach for women over 40, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.\nAbout Me\nSearch\nSTRONG WITH STEPH PROGRAM\nPurpose built for strength, fitness, and athleticism. 12-month progressive strength program for women over 40 in a convenient mobile app.\nLearn More\nFREE WORKOUT PROGRAM\nName\nEmail\nPhone number\n🗂️ File Under: Mild Takes That You Probably Need t\nNot fkn going back.\nTime to lift, get strongAF, f\nOperations Experiences > Things 2026 continues.\n🟢 Comment “GAINS” to try Strong with Steph for a w\nIt’s Friday. Which one of your favorite? 🤘🖤☠️ \nEd\nQ: “How do I know if I’m using enough weight?”\nA:\nStrength Nutrition Unlocked\nFor athletic women 40+ who want to get stronger, build muscle, boost energy, and perform better. Implement evidence-backed strategies to fuel, train, and recover smarter with the support & accountability you need.\nLearn More\nRelated Posts\nGluten-Free Eggs Benedict with Easy Hollandaise\nRead More »\nSavory Ham and Egg Cups\nRead More »\nMatcha Banana Pancakes (Gluten-Free)\nRead More »\nHuevos Divorciados\nRead More »","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=818977648139844&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#content)\n\n#### [master your deadlift](https:\/\/www.stephgaudreau.com\/strength-program-interest-list\/)\n[let's go\\!](https:\/\/www.stephgaudreau.com\/deadlift-mastery-workshop)\n\n[the strong with steph program close nov 23\\!](https:\/\/stephgaudreau.com\/strong-with-steph)\n\n[let's go\\!](https:\/\/www.stephgaudreau.com\/strong-with-steph)\n\n[free lifting workouts](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#elementor-action%3Aaction%3Dpopup%3Aopen%26settings%3DeyJpZCI6IjEwODYwMyIsInRvZ2dsZSI6ZmFsc2V9)\n\n[![Steph Gaudreau Logo](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2021\/12\/Primary-Cream.svg)](https:\/\/www.stephgaudreau.com\/)\n\n- [About](https:\/\/www.stephgaudreau.com\/about\/)\n- [Work With Me](https:\/\/www.stephgaudreau.com\/programs\/)\n  - [Strength Training](https:\/\/www.stephgaudreau.com\/strong-with-steph\/)\n  - [Nutrition Coaching](https:\/\/www.stephgaudreau.com\/apply-strength-nutrition-unlocked\/)\n- [Podcast](https:\/\/www.stephgaudreau.com\/fuel-your-strength-podcast\/)\n- [Testimonials](https:\/\/www.stephgaudreau.com\/testimonials\/)\n- [Blog](https:\/\/www.stephgaudreau.com\/blog\/)\n\n- [About](https:\/\/www.stephgaudreau.com\/about\/)\n- [Work With Me](https:\/\/www.stephgaudreau.com\/programs\/)\n  - [Strength Training](https:\/\/www.stephgaudreau.com\/strong-with-steph\/)\n  - [Nutrition Coaching](https:\/\/www.stephgaudreau.com\/apply-strength-nutrition-unlocked\/)\n- [Podcast](https:\/\/www.stephgaudreau.com\/fuel-your-strength-podcast\/)\n- [Testimonials](https:\/\/www.stephgaudreau.com\/testimonials\/)\n- [Blog](https:\/\/www.stephgaudreau.com\/blog\/)\n\n[\\$ 0 0 Cart](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/)\n\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_4084-2-801x1200.jpg)\n\n# Foolproof Hard Boiled Eggs\nHard boiled eggs are part of my [weekly food prep](https:\/\/shop.theclothesmakethegirl.com\/products\/well-fed-paleo-recipes-for-people-who-love-to-eat \"Weekly Food Prep Tips\"), but they can be such a pain to peel.\n\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_4084-2-1.jpg)\n\nIf the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell.\n\nThe result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful.\n\n## How to Make a Hard Boiled Egg Easy to Peel\nNow, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it\\!\n\nFrom personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated.\n\nBut not anymore\\!\n\n> [Alllllllll the soft-yolk eggs ?? \\# I steam whole eggs for 7 minutes then plunge them icy water for the perfect silky yolks. Deets ➡️ https:\/\/www.stephgaudreau.com\/2015\/02\/28\/foolproof-hard-boiled-eggs\/ \\#StupidEasyPaleo](http:\/\/www.instagram.com\/p\/BQYQncxjvmd\/)\n> \n> A photo posted by Steph Gaudreau (@stupideasypaleo) on Feb 11, 2017 at 9:05am PST\n## Eggshells Won’t Stick With This Method\nAfter seeing steamed eggs mentioned on [The Kitchn](http:\/\/thekitchn.com\/), I knew I had to try this method, but I was skeptical. I mean, my boiling method worked *most* of the time.\n\nReluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.)\n\nThe results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze.\n\nClick below to watch the video or keep scrolling down for a photo tutorial:\n\nhttp:\/\/www.youtube.com\/watch?v=hFhXn-s71NQ\n\n## Do You Need Vinegar?\nPlus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best.\n\nSo, here’s the easiest way to make hard boiled eggs with shells that come off every single time:\n\n*You steam them.*\n\nFirst, fill a medium pot with about an inch of water. Add your [steamer basket](http:\/\/amzn.to\/1E06Knw) to the pot. Bring the water to a boil.\n\n![DSC\\_3812](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![DSC\\_3812](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3812.jpg)\n\nAdd the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3813.jpg)\n\nFor soft yolks, set a timer for 7 minutes.\n\nSet a timer for 9 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference.\n\nFor well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.)\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3814.jpg)\n\nMeanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3816.jpg)\n\nMove the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3822.jpg)\n\nTo peel, I tap the more rounded end of the egg on the counter to get it started.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3825.jpg)\n\nThen, I peel straight down and as I go around, the shell comes off in big sections.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3827.jpg) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3828.jpg)\n\nStore in the refrigerator for later or eat right away. If you decide to save them for later, I would keep the shells on until you’re ready to eat them.\n\nEasy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required.\n\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_4084-2-1-300x300.jpg)\n## Foolproof Hard Boiled Eggs\nCourse:  Breakfast\n\nCuisine:  American\n\nPrep Time: 5 minutes\n\nCook Time: 8 minutes\n\nTotal Time: 13 minutes\n\nServings: 12\n\nCalories: 62 kcal\n\nAuthor: [Steph Gaudreau](https:\/\/www.stephgaudreau.com\/about\/)\n\nThe easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time\\!\n\n[Print](https:\/\/www.stephgaudreau.com\/wprm_print\/foolproof-hard-boiled-eggs)\n\n### Ingredients\n- 12 large eggs\n\n### Instructions\n1. Fill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil.\n2. Add the eggs straight from the fridge if you can. Cover the pot. Steam for 7-10 minutes, depending on how hard you like the yolks.\n   \n   7 minutes = soft yolk, 8 minutes = medium yolk, 9-10 minutes = hard yolk\n3. While the eggs are steaming, set up a bowl with ice water. Move the eggs from the pot to the ice bath after the time is up. Chill the eggs for 10-15 minutes.\n4. If you're going to eat the eggs right away, peel them. If you want to eat them later, keep them in their shells and peel right before serving. Refrigerate the eggs after you cook them.\n\n### Recipe Notes\nMy recipes are all in a meal planner.  [Check it out\\!](http:\/\/realplans.com\/stupideasypaleo\/?AFFID=137606)\n\nNutrition Facts\n\nFoolproof Hard Boiled Eggs\n\nAmount Per Serving\n\n**Calories** 62 Calories from Fat 36\n\n**% Daily Value\\***\n\n**Fat** 4g**6%**\n\nSaturated Fat 1g**5%**\n\n**Cholesterol** 163mg**54%**\n\n**Sodium** 62mg**3%**\n\n**Potassium** 60mg**2%**\n\n**Protein** 5g**10%**\n\n**Vitamin A** 240IU**5%**\n\n**Calcium** 25mg**3%**\n\n**Iron** 0.8mg**4%**\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n## Pin this Hard Boiled Egg Tutorial for later\\!\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/soft-yolk-eggs.png)\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/eggs-pinterest.png)\n#### Share this post\n[PrevPrevious](https:\/\/www.stephgaudreau.com\/swiss-chard-salad-toasted-walnuts\/)\n\n[NextNext](https:\/\/www.stephgaudreau.com\/breakfast-stuffed-peppers-paleo\/)\n\n### 64 Responses\n1. **Tabitha** says:\n   \n   [March 1, 2015 at 9:17 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310124)\n   \n   Do you think this steaming method will work with a rice cooker? I have one and use it to steam veggies and cook rice in all the time.\n   1. **Steph** says:\n      \n      [March 1, 2015 at 9:26 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310126)\n      \n      I have heard of people doing it in a rice cooker but I’m not sure how long you’d run it for.\n      1. **Bastion** says:\n         \n         [March 1, 2015 at 9:15 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310233)\n         \n         I have a 3-in-1 (rice cooker, slow cooker, food steamer); it has a steamer basket and normal steamer settings, by the minute. I cooked my eggs for 15 mins because I’m over 5,000 ft.\n         \n         They were cooked great, and probably released the best I’ve had so far here. I say “here” because I live in Mexico now and the eggs are very different. They are unwashed, room temperature, very brittle shells, and thick membranes. At least, I think they are harder to hard cook and peel than U.S. eggs.\n         \n         But thanks for the idea – like I said, best experience with hard cooking eggs so far, and I cooked a whole dozen really easy\\!\n2. **Mag Chan** says:\n   \n   [March 1, 2015 at 9:55 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310130)\n   \n   Hi Stephanie,\n   \n   This is great! But I was wondering, do you turn down the heat once you put the eggs in the pot? Thanks.\n   \n   MC\n   1. **Steph** says:\n      \n      [March 1, 2015 at 11:19 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310139)\n      \n      Hi there…nope, keep it going. You don’t want the water to stop boiling under the basket.\n3. **Melissa** says:\n   \n   [March 1, 2015 at 11:27 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310140)\n   \n   Works like a charm. I even got perfect soft yolks at 8 mins and was still able to peel them no problem! Thanks Steph\\!\n4. **[Beau](http:\/\/bohblog.blogspot.com\/)** says:\n   \n   [March 1, 2015 at 11:46 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310141)\n   \n   This recipe is awesome and easy! I fall in the more well done yolks, but it’s so easy and its so much more forgiving because you don’t have to worry about how hard the water is boiling. Thanks for sharing\\!\n5. **Colette** says:\n   \n   [March 2, 2015 at 6:28 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310322)\n   \n   Hi, I just tried this method & two of my eggs ruptured. Any suggestions for what I can do differently? Thanks in advance\\!\n   1. **Steph** says:\n      \n      [March 2, 2015 at 6:30 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310323)\n      \n      I’ve not had that happen unless there were already cracks. Inspect your eggs before putting them in.\n6. **Christine** says:\n   \n   [March 2, 2015 at 8:12 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310345)\n   \n   You can actually use this method and skip the steamer basket. I heard this tip on an America’s Test Kitchen podcast. I made perfect soft boiled eggs this way. Since the eggs are curved, they make very little contact with the bottom of the pot, so you’re ok without the basket\\!\n   1. **Steph** says:\n      \n      [March 2, 2015 at 9:29 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-310350)\n      \n      Thanks Christine\\!\n7. **melanie** says:\n   \n   [March 7, 2015 at 7:49 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-311514)\n   \n   Ok- so after you take the eggs out of the cold bath- you peel them, and then how do you store them in the fridge? just in a bowl? or in water? how long do they keep?\n   1. **Steph** says:\n      \n      [March 7, 2015 at 8:02 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-311520)\n      \n      If I’m not going to use them right away, I do not peel them. I store them in a bowl in the fridge, no water. Throw them away when the date on the egg carton comes around. You may want to put a note on the container or on your refrigerator door to remind you in case you throw away the carton.\n      1. **Karyn** says:\n         \n         [March 7, 2015 at 7:32 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-311575)\n         \n         Do they peel just as easily if you don’t peel them right away? Keeping my fingers crossed. :)\n         1. **Steph** says:\n            \n            [March 8, 2015 at 7:00 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-311624)\n            \n            They do :)\n8. **Kite** says:\n   \n   [March 8, 2015 at 10:20 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-311641)\n   \n   You were dead on right! 10 min is that “medium-well” yolk. Next time I’ll try 11 to see the difference. I only cooked 7 ’cause that’s all that would fit in a single layer – can you pile these on top of each other and will it still work right? I’m going to see tomorrow if the “not peeled right away” eggs will peel as easily – I like to take them to work for breakfast or a snack but hate when they won’t peel. THANKS for continuing to educate us on cooking tips we thought we learned as kids! :-)\n   1. **Steph** says:\n      \n      [March 8, 2015 at 12:14 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-311659)\n      \n      You can totally stuff the pot full of eggs and it’ll work just the same :)\n9. **Jill** says:\n   \n   [March 14, 2015 at 12:15 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-313065)\n   \n   Thanks for this method!!!!!!! It worked perfectly and the yolks came out exactly as I like them at the 11 minute time, gelled in the center!! Thanks again, this will be my preferred method from now on!!!!!\\!\n   1. **Candace Ricciardi** says:\n      \n      [March 15, 2015 at 8:24 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-313388)\n      \n      ;)\n10. **Marcella** says:\n    \n    [March 24, 2015 at 4:42 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-315744)\n    \n    hi! Im dying to try this! Just wonder; if I want to eat them warm, can I leave them in the cold bath for a shorter period of time?\n    1. **Steph** says:\n       \n       [March 24, 2015 at 5:09 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-315754)\n       \n       They will still be a bit warm on the inside. Honestly, if you don’t let them cool long enough they will still be a bit tough to peel.\n11. **Ann Bloomstrom** says:\n    \n    [May 8, 2015 at 2:09 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-331309)\n    \n    can you fit one dozen eggs in a steamer, stacked on top of each other???\n    1. **Steph** says:\n       \n       [May 8, 2015 at 2:55 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-331320)\n       \n       Yes\\!\n12. **catherine** says:\n    \n    [May 29, 2015 at 5:32 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-340578)\n    \n    The steamer we have sits on top of the pot, like a double boiler. Do you think this method would still work with this setup??\n    1. **Steph** says:\n       \n       [May 29, 2015 at 6:45 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-340582)\n       \n       Yes absolutely\\!\n    2. **Beau Raines** says:\n       \n       [May 29, 2015 at 7:06 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-340585)\n       \n       That’s the way I’ve been doing them.\n13. **bwh** says:\n    \n    [July 15, 2015 at 6:56 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-355647)\n    \n    Thank you for this! You don’t specify, and I can’t tell from the pictures: Does the steamer basket have to sit up OUT of the water? Or is it OK if the boiling water comes up through the holes in the bottom of the basket?\n    1. **Steph** says:\n       \n       [July 16, 2015 at 7:36 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-355777)\n       \n       Hi there,\n       \n       It’s okay if some water comes up through but ideally you want the steam to cook the eggs, not the water. A little water won’t hurt though\\!\n       1. **bwh** says:\n          \n          [July 16, 2015 at 6:37 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-355990)\n          \n          Thank you for the quick response\\!\n          1. **Steph** says:\n             \n             [July 17, 2015 at 6:57 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-356124)\n             \n             You’re very welcome\\!\n14. **Margaret Condy** says:\n    \n    [August 21, 2015 at 8:46 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-368404)\n    \n    This method works beautifully for removing the shells easily, but I’ve had the same problem someone else mentioned — my eggs will often rupture. These are fresh farm eggs, straight from the fridge, and there are definitely no cracks in them. Do you have any other explanation for why they tend to break?\n    1. **Steph** says:\n       \n       [August 21, 2015 at 8:59 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-368406)\n       \n       Hi Margaret…if there are any hairline cracks they may still rupture even if you can’t see a big crack.\n    2. **Will** says:\n       \n       [July 2, 2016 at 1:36 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-419709)\n       \n       I have my own chickens, and so I have the freshest possible eggs. I was just washing them under running water as that’s all you need to do, BUT!! I found that soaking them exposed fine cracks I didn’t see before. (You’ll see dark lines looking like a spider Web) If your eggs are cold use cold water, if not use warm water. I don’t know how long it will take to expose the cracks, but I soak for 15 minutes.\n       1. **Margaret** says:\n          \n          [July 3, 2016 at 1:19 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-419762)\n          \n          Thanks, Will. I’ll try that.\n15. **Dawne** says:\n    \n    [September 13, 2015 at 3:12 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-376006)\n    \n    I wish I could report better news. This only worked for about half of my eggs. I did 8 and 4 of them were okay, the other 4 like the craters you were trying to avoid. So, I think I’m back to the drawing board.  \n     These were farm fresh and I followed the directions to the letter. Bummer.\n    1. **Steph** says:\n       \n       [September 13, 2015 at 6:30 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-376036)\n       \n       Hi Dawne…not sure what could have happened. This is by far the most foolproof method\\!\n16. **Elizabelibby** says:\n    \n    [March 7, 2016 at 1:38 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-409522)\n    \n    I never thought to store them shelled, I’ve always shelled them immediately and then stored the eggs in a tupperware with a paper towel under them in the fridge. They keep about a week if not eaten. Cooks Illustrated suggests putting them in a tupperware of water and ice for about 10 mins after steaming, then pour half the water out and put the lid on the tupperware and shake it vigorously. I was shocked to find all the eggs completely shelled when I opened it again! (I only cooked 6 at one time).\n    1. **Steph** says:\n       \n       [March 7, 2016 at 5:21 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-409550)\n       \n       Cool\\!\n17. **Ruth Roberts** says:\n    \n    [March 25, 2016 at 11:04 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-410900)\n    \n    I always thought the eggs had to be at room temperature when you put them in the water to keep them from rupturing. Have you ever tried with room temp eggs?\n    1. **Steph** says:\n       \n       [March 25, 2016 at 11:32 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-410902)\n       \n       I do it with cold eggs all the time\\!\n18. **Kim** says:\n    \n    [March 28, 2016 at 1:57 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-411530)\n    \n    I LOVE this method of hard boiling eggs! I tried it this weekend in my double boiler steamer and it worked great. Thanks for sharing this on your website\\!\n    1. **Steph** says:\n       \n       [March 28, 2016 at 3:19 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-411541)\n       \n       If you like this version, the steaming method will blow you away\\!\n19. **JD** says:\n    \n    [September 13, 2016 at 8:37 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-426282)\n    \n    Wow! I’m super impressed. I buy eggs from a woman who raises chickens, so they are about as fresh as it gets. I had never had success hard-boiling them… Simply gave up. I put this method to the test and it passed with flying colors. Thank you so much!\\!\n    1. **@dylanacosta** says:\n       \n       [September 14, 2016 at 5:05 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-426309)\n       \n       JD, I’m excited to hear that you enjoyed it\\!\n20. **Jen** says:\n    \n    [October 1, 2016 at 9:41 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-427738)\n    \n    This method did not work for me… steamed them for 11 minutes, then ice bath. It’s hard to peel a still raw egg!!!\\!\n    1. **Steph** says:\n       \n       [October 1, 2016 at 4:21 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-427758)\n       \n       Hi Jen…that just doesn’t seem possible. 11 minutes over boiling water leaves a very hard cooked egg. Are you at altitude? Did you wait until the water came to a boil? Did you cover the pot?\n       \n       Trying to troubleshoot this for you but it’s honestly the first time someone’s ever told me this method left raw eggs so I’m stumped.\n21. **Sarah** says:\n    \n    [October 2, 2016 at 7:33 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-427804)\n    \n    This works perfect, just like you say, every time! I often use my Instant Pot to pressure cook my eggs, but often enough, my IP containers are full and this way of boiling them actually makes them even easier to peel. Thanks for this method – it’s awesome\\!\n    1. **@dylanacosta** says:\n       \n       [October 5, 2016 at 10:09 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-428209)\n       \n       Sarah, I’m excited to hear that you enjoyed it\\!\n22. **Lindawrn** says:\n    \n    [November 13, 2016 at 7:37 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-436065)\n    \n    For the peeps that are saying that some of the eggs ruptured: I had this issue the first couple of times. However, I use a large hourglass shaped pot with a wicker basket (the kind they use to make Thai sticky rice). I had the gas on the highest setting so it was boiling really hard. So now after it is boiling hard, I turn it down JUST ENOUGH to where it is still at a rolling boil. I have never had the issue since. Also, I don’t use the ice bath and the peelings still fly right off the shell! I like to eat them warm. I run them under cold water just long enough so I can touch them.\n    1. **Steph** says:\n       \n       [November 13, 2016 at 8:11 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-436069)\n       \n       Thanks Linda\\!\n23. **[Anna Ginsberg](http:\/\/www.cookiemadness.net\/)** says:\n    \n    [November 29, 2016 at 1:33 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-439623)\n    \n    I know how to boil an egg, but I still like trying various methods for “perfect” hard boiled eggs. This is where I stop! These really were perfect and the skin peeled right off. Having the skin come off in little chips and bits is a huge pet peeve. No more. Thanks for the tip.\n    1. **Steph** says:\n       \n       [November 30, 2016 at 6:30 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-439805)\n       \n       It’s so good, right? Makes all the difference. I’m glad you stumbled across it here, Anna :)\n24. **Lauren** says:\n    \n    [December 8, 2016 at 7:38 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-441247)\n    \n    Store bought eggs are graded and thus uniform in size, shape, shell thickness, etc. Farm fresh eggs will vary in shell thickness, and frequently the raw yolk and whites are denser than store bought. This may explain varying results in cooking time or tendency to rupture. Allowing eggs to warm to room temperature before cooking reduces the chance of rupture as they won’t expand as fast. The quick cooling in ice water prevents greening on the surface of the yolk and buildup of sulfur between the yolk and white.\n25. **Traci** says:\n    \n    [December 22, 2016 at 3:38 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-442664)\n    \n    Thanks for this technique!! I have destroyed hundreds of eggs over the years using every method I came across to cook them. This year, I had the prettiest deviled eggs for Thanksgiving and they’ll be pretty for Christmas, too. You’ve saved my egg-peeling sanity and my deviled eggs\\!\n    1. **Steph** says:\n       \n       [December 23, 2016 at 4:20 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-442708)\n       \n       Woohoo…sanity saved! :) Have a wonderful Christmas Traci\\!\n26. **John** says:\n    \n    [December 29, 2016 at 7:50 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-443332)\n    \n    Awesome. Worked great. My new “go to” for hard boiled eggs! Thank you.\n27. **Roy** says:\n    \n    [January 25, 2017 at 3:44 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-445384)\n    \n    It worked for me I have a large steamer in which I steam veggies. I did two dozen took twenty five min. don’t have ice cubes but got a big pot of snow from outside and put them on there . Done to a T\n    1. **Steph** says:\n       \n       [January 25, 2017 at 5:12 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-445393)\n       \n       I love your ingenuity\\!\n28. **Amala** says:\n    \n    [February 28, 2017 at 11:02 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-447785)\n    \n    I like to eat my boiled egg warm…how do I do it if I put it in iced water??\n    1. **Steph** says:\n       \n       [March 1, 2017 at 9:54 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-447840)\n       \n       They don’t get ice cold if you mix the ice with some water.\n29. **Jenn** says:\n    \n    [April 20, 2017 at 7:46 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-452838)\n    \n    Ooooooh, I HATE hard boiled eggs because I’ve only ever had ones with dry, pasty yolks. I LOVE me some soft yolks. I can’t wait to try this\\!\n    1. **Steph** says:\n       \n       [April 20, 2017 at 7:56 am](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-452839)\n       \n       Dry pasty yolks are the WORST. Hope you like this method :)\n30. **Ginger** says:\n    \n    [April 24, 2017 at 9:32 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-453072)\n    \n    OMG! I have never in my life been able to make hard-boiled eggs successfully This steam method worked PERFECTLY!!! Thank you\\!\n    1. **@dylanacosta** says:\n       \n       [April 24, 2017 at 10:47 pm](https:\/\/www.stephgaudreau.com\/foolproof-hard-boiled-eggs\/#comment-453077)\n       \n       Thanks for writing in to the blog, Ginger. We’re really happy to hear you liked it :)\n\n![Steph Gaudreau](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2023\/07\/Steph-Gaudreau-10-798x1200.jpeg)\n\n### Hi, I'm Steph Gaudreau (CISSN, NASM-CPT)\\!\nNutrition and fitness coach for women over 40, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.\n\n[About Me](https:\/\/www.stephgaudreau.com\/about\/)\n\n### STRONG WITH STEPH PROGRAM\nPurpose built for strength, fitness, and athleticism. 12-month progressive strength program for women over 40 in a convenient mobile app.\n\n[Learn More](https:\/\/www.stephgaudreau.com\/strong-with-steph)\n### FREE WORKOUT PROGRAM\n[🗂️ File Under: Mild Takes That You Probably Need t ![🗂️ File Under: Mild Takes That You Probably Need to Hear from Time to Time Maybe you needed this reminder today? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![🗂️ File Under: Mild Takes That You Probably Need to Hear from Time to Time Maybe you needed this reminder today? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWsRwI-jQUz\/)\n\n[Not fkn going back. Time to lift, get strongAF, f ![Not fkn going back. Time to lift, get strongAF, fuel for your training and take up space. We aren’t shrinking and we sure as hell aren’t going back to the 90s stick thin aesthetic. Are you with me? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Not fkn going back. Time to lift, get strongAF, fuel for your training and take up space. We aren’t shrinking and we sure as hell aren’t going back to the 90s stick thin aesthetic. Are you with me? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/reel\/DWpPHvIkrlc\/)\n\n[Operations Experiences \\> Things 2026 continues. ![Operations Experiences \\> Things 2026 continues. @sunnofficial with @cestcadavidpajo in Los Angeles 🖤🤘🎸 A teeth rattling, immersive, tidal wave wall of sound that I’ll never forget.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Operations Experiences \\> Things 2026 continues. @sunnofficial with @cestcadavidpajo in Los Angeles 🖤🤘🎸 A teeth rattling, immersive, tidal wave wall of sound that I’ll never forget.](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWmJ4YnDcbm\/)\n\n[🟢 Comment “GAINS” to try Strong with Steph for a w ![🟢 Comment “GAINS” to try Strong with Steph for a week. You’re over 40 and doing your sport (or staying super active). But you’re feeling slower, less strong and like it’s one revolving injury after another. Is there a magic pill? Hell no and it’s certainly not whatever new viral workout of the week is popping off on the clock app fyp. What you need is no BS resistance training 2-3 times a week. And you know that if someone plans it out for you so all you have to do is show up and execute, you’re way more likely to follow through. Lifting with with purpose and strategy, not crushing yourself with random-ass viral workouts that just make you sore and exhausted, is how you put the pep back in your step, build durability, and stay off the injured list so you can do the sport you love. Try it now, on the house. Doors open again soon! \\#strongover40 \\#fitover40 \\#womenstrengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![🟢 Comment “GAINS” to try Strong with Steph for a week. You’re over 40 and doing your sport (or staying super active). But you’re feeling slower, less strong and like it’s one revolving injury after another. Is there a magic pill? Hell no and it’s certainly not whatever new viral workout of the week is popping off on the clock app fyp. What you need is no BS resistance training 2-3 times a week. And you know that if someone plans it out for you so all you have to do is show up and execute, you’re way more likely to follow through. Lifting with with purpose and strategy, not crushing yourself with random-ass viral workouts that just make you sore and exhausted, is how you put the pep back in your step, build durability, and stay off the injured list so you can do the sport you love. Try it now, on the house. Doors open again soon! \\#strongover40 \\#fitover40 \\#womenstrengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/reel\/DWh_uMOkUIa\/)\n\n[It’s Friday. Which one of your favorite? 🤘🖤☠️ Ed ![It’s Friday. Which one of your favorite? 🤘🖤☠️ Edit: Forgot to add a WTF to the last one.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![It’s Friday. Which one of your favorite? 🤘🖤☠️ Edit: Forgot to add a WTF to the last one.](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWaIlniDaWz\/)\n\n[Q: “How do I know if I’m using enough weight?” A: ![Q: “How do I know if I’m using enough weight?” A: Check your face! Seriously. Sounds kinda goofy but if you’re casually smiling or chilling through your work sets, you can probably go up in weight a little bit. The last 2-3 reps of your set should feel tough and it’ll probably show on your face 😂😉 This workout was… Overhead (Z) press sets of 6. Seated row sets of 12. Hammer curls sets of 12. This concept has also been scientifically studied. Though the studies were quite small, they suggest a direct correlation between effort and facial expression and \/ or how much different muscles of the face are activated. (PMID: 30562370, 25435786) In other words, the “ugly” lifting face is a thing. Notice no matter how many reps were in each set, it was still a hard effort. That’s what you want to shoot for during your working sets when the program calls for high effort. This isn’t the only way to gauge effort though. Options like rate of perceived exertion, reps in reserve, and percentages can apply. Hope this visual helps 🙌 Want a lifting plan that tells you exactly what to do but is flexible enough for you over 40? 🟢 Comment “GAINS” and I’ll send you my free 7 day lifting program. \\#fitover40 \\#strongover40 \\#strengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Q: “How do I know if I’m using enough weight?” A: Check your face! Seriously. Sounds kinda goofy but if you’re casually smiling or chilling through your work sets, you can probably go up in weight a little bit. The last 2-3 reps of your set should feel tough and it’ll probably show on your face 😂😉 This workout was… Overhead (Z) press sets of 6. Seated row sets of 12. Hammer curls sets of 12. This concept has also been scientifically studied. Though the studies were quite small, they suggest a direct correlation between effort and facial expression and \/ or how much different muscles of the face are activated. (PMID: 30562370, 25435786) In other words, the “ugly” lifting face is a thing. Notice no matter how many reps were in each set, it was still a hard effort. That’s what you want to shoot for during your working sets when the program calls for high effort. This isn’t the only way to gauge effort though. Options like rate of perceived exertion, reps in reserve, and percentages can apply. Hope this visual helps 🙌 Want a lifting plan that tells you exactly what to do but is flexible enough for you over 40? 🟢 Comment “GAINS” and I’ll send you my free 7 day lifting program. \\#fitover40 \\#strongover40 \\#strengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/reel\/DWXVWsUgcXa\/)\n\n### Strength Nutrition Unlocked\nFor athletic women 40+ who want to get stronger, build muscle, boost energy, and perform better. Implement evidence-backed strategies to fuel, train, and recover smarter with the support & accountability you need.\n\n[Learn More](https:\/\/www.stephgaudreau.com\/strength-nutrition-unlocked\/)\n\n## Related Posts\n[![runny egg yolk spilling out over gluten-free eggs benedict with egg, canadian bacon, and a huge mushroom cap](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20746%201117'%3E%3C\/svg%3E) ![runny egg yolk spilling out over gluten-free eggs benedict with egg, canadian bacon, and a huge mushroom cap](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2020\/04\/gluten-free-eggs-benedict-with-easy-hollandaise-4.jpg)](https:\/\/www.stephgaudreau.com\/gluten-free-eggs-benedict-easy-hollandaise\/)\n\n### [Gluten-Free Eggs Benedict with Easy Hollandaise](https:\/\/www.stephgaudreau.com\/gluten-free-eggs-benedict-easy-hollandaise\/)\n[Read More »](https:\/\/www.stephgaudreau.com\/gluten-free-eggs-benedict-easy-hollandaise\/)\n\n[![muffin tin with ham and egg cups](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20746%201118'%3E%3C\/svg%3E) ![muffin tin with ham and egg cups](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2019\/08\/savory-ham-egg-cups-1.jpg)](https:\/\/www.stephgaudreau.com\/savory-ham-egg-cups\/)\n\n### [Savory Ham and Egg Cups](https:\/\/www.stephgaudreau.com\/savory-ham-egg-cups\/)\n[Read More »](https:\/\/www.stephgaudreau.com\/savory-ham-egg-cups\/)\n\n[![Matcha Banana Pancakes are gluten-free and paleo, plus they're only four ingredients and contain a superfood boost of antioxidants! \\| StupidEasyPaleo.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20400%20600'%3E%3C\/svg%3E) ![Matcha Banana Pancakes are gluten-free and paleo, plus they're only four ingredients and contain a superfood boost of antioxidants! \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2017\/11\/Matcha-Banana-Pancakes-4-1.jpg)](https:\/\/www.stephgaudreau.com\/matcha-banana-pancakes-recipe-gluten-free\/)\n\n### [Matcha Banana Pancakes (Gluten-Free)](https:\/\/www.stephgaudreau.com\/matcha-banana-pancakes-recipe-gluten-free\/)\n[Read More »](https:\/\/www.stephgaudreau.com\/matcha-banana-pancakes-recipe-gluten-free\/)\n\n[![Huevos Divorciados Recipe \\| StupidEasyPaleo.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E) ![Huevos Divorciados Recipe \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2016\/02\/IMG_8929-768x1152.jpg)](https:\/\/www.stephgaudreau.com\/huevos-divorciados-recipe\/)\n\n### [Huevos Divorciados](https:\/\/www.stephgaudreau.com\/huevos-divorciados-recipe\/)\n[Read More »](https:\/\/www.stephgaudreau.com\/huevos-divorciados-recipe\/)\n\n[🗂️ File Under: Mild Takes That You Probably Need t ![🗂️ File Under: Mild Takes That You Probably Need to Hear from Time to Time Maybe you needed this reminder today? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![🗂️ File Under: Mild Takes That You Probably Need to Hear from Time to Time Maybe you needed this reminder today? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWsRwI-jQUz\/)\n\n[Not fkn going back. Time to lift, get strongAF, f ![Not fkn going back. Time to lift, get strongAF, fuel for your training and take up space. We aren’t shrinking and we sure as hell aren’t going back to the 90s stick thin aesthetic. Are you with me? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Not fkn going back. Time to lift, get strongAF, fuel for your training and take up space. We aren’t shrinking and we sure as hell aren’t going back to the 90s stick thin aesthetic. Are you with me? \\#strongover40 \\#fitover40 \\#womenstrengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/reel\/DWpPHvIkrlc\/)\n\n[Operations Experiences \\> Things 2026 continues. ![Operations Experiences \\> Things 2026 continues. @sunnofficial with @cestcadavidpajo in Los Angeles 🖤🤘🎸 A teeth rattling, immersive, tidal wave wall of sound that I’ll never forget.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![Operations Experiences \\> Things 2026 continues. @sunnofficial with @cestcadavidpajo in Los Angeles 🖤🤘🎸 A teeth rattling, immersive, tidal wave wall of sound that I’ll never forget.](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWmJ4YnDcbm\/)\n\n[🟢 Comment “GAINS” to try Strong with Steph for a w ![🟢 Comment “GAINS” to try Strong with Steph for a week. You’re over 40 and doing your sport (or staying super active). But you’re feeling slower, less strong and like it’s one revolving injury after another. Is there a magic pill? Hell no and it’s certainly not whatever new viral workout of the week is popping off on the clock app fyp. What you need is no BS resistance training 2-3 times a week. And you know that if someone plans it out for you so all you have to do is show up and execute, you’re way more likely to follow through. Lifting with with purpose and strategy, not crushing yourself with random-ass viral workouts that just make you sore and exhausted, is how you put the pep back in your step, build durability, and stay off the injured list so you can do the sport you love. Try it now, on the house. Doors open again soon! \\#strongover40 \\#fitover40 \\#womenstrengthtraining](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![🟢 Comment “GAINS” to try Strong with Steph for a week. You’re over 40 and doing your sport (or staying super active). But you’re feeling slower, less strong and like it’s one revolving injury after another. Is there a magic pill? Hell no and it’s certainly not whatever new viral workout of the week is popping off on the clock app fyp. What you need is no BS resistance training 2-3 times a week. And you know that if someone plans it out for you so all you have to do is show up and execute, you’re way more likely to follow through. Lifting with with purpose and strategy, not crushing yourself with random-ass viral workouts that just make you sore and exhausted, is how you put the pep back in your step, build durability, and stay off the injured list so you can do the sport you love. Try it now, on the house. Doors open again soon! \\#strongover40 \\#fitover40 \\#womenstrengthtraining](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/reel\/DWh_uMOkUIa\/)\n\n[It’s Friday. Which one of your favorite? 🤘🖤☠️ Ed ![It’s Friday. Which one of your favorite? 🤘🖤☠️ Edit: Forgot to add a WTF to the last one.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![It’s Friday. Which one of your favorite? 🤘🖤☠️ Edit: Forgot to add a WTF to the last one.](https:\/\/www.stephgaudreau.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWaIlniDaWz\/)\n\n## FREe workout PROGRAM\n## explore\n- [About](https:\/\/www.stephgaudreau.com\/about\/)\n- [Testimonials](https:\/\/www.stephgaudreau.com\/testimonials\/)\n- [Programs](https:\/\/www.stephgaudreau.com\/programs\/)\n- [Podcast](https:\/\/www.stephgaudreau.com\/fuel-your-strength-podcast\/)\n- [Blog](https:\/\/www.stephgaudreau.com\/blog\/)\n\n- [About](https:\/\/www.stephgaudreau.com\/about\/)\n- [Testimonials](https:\/\/www.stephgaudreau.com\/testimonials\/)\n- [Programs](https:\/\/www.stephgaudreau.com\/programs\/)\n- [Podcast](https:\/\/www.stephgaudreau.com\/fuel-your-strength-podcast\/)\n- [Blog](https:\/\/www.stephgaudreau.com\/blog\/)\n\n- [Book](https:\/\/www.stephgaudreau.com\/the-core-4\/)\n- [Recipes](https:\/\/www.stephgaudreau.com\/category\/recipes\/)\n- [FAQ](https:\/\/www.stephgaudreau.com\/frequently-asked-questions\/)\n- [Login](https:\/\/stephgaudreau.thinkific.com\/)\n\n- [Book](https:\/\/www.stephgaudreau.com\/the-core-4\/)\n- [Recipes](https:\/\/www.stephgaudreau.com\/category\/recipes\/)\n- [FAQ](https:\/\/www.stephgaudreau.com\/frequently-asked-questions\/)\n- [Login](https:\/\/stephgaudreau.thinkific.com\/)\n\n[Instagram](https:\/\/instagram.com\/steph_gaudreau)     [Youtube](https:\/\/www.youtube.com\/c\/stephgaudreautv)     [Facebook](https:\/\/www.facebook.com\/thestephgaudreau)     [Pinterest](https:\/\/pinterest.com\/thestephgaudreau)\n\nCopyright ©2025 SG Fitness, Inc\n\n[Privacy Policy](https:\/\/www.stephgaudreau.com\/privacy-policy\/) \\| [Terms](https:\/\/www.stephgaudreau.com\/terms-of-use\/)\n#### free 7-Day strength WORKOUT PLAN","attrs_readable_markdown":"![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_4084-2-801x1200.jpg)\n\nHard boiled eggs are part of my [weekly food prep](https:\/\/shop.theclothesmakethegirl.com\/products\/well-fed-paleo-recipes-for-people-who-love-to-eat \"Weekly Food Prep Tips\"), but they can be such a pain to peel.\n\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_4084-2-1.jpg)\n\nIf the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell.\n\nThe result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful.\n\n## How to Make a Hard Boiled Egg Easy to Peel\nNow, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it\\!\n\nFrom personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated.\n\nBut not anymore\\!\n\n> [Alllllllll the soft-yolk eggs ?? \\# I steam whole eggs for 7 minutes then plunge them icy water for the perfect silky yolks. Deets ➡️ https:\/\/www.stephgaudreau.com\/2015\/02\/28\/foolproof-hard-boiled-eggs\/ \\#StupidEasyPaleo](http:\/\/www.instagram.com\/p\/BQYQncxjvmd\/)\n> \n> A photo posted by Steph Gaudreau (@stupideasypaleo) on Feb 11, 2017 at 9:05am PST\n## Eggshells Won’t Stick With This Method\nAfter seeing steamed eggs mentioned on [The Kitchn](http:\/\/thekitchn.com\/), I knew I had to try this method, but I was skeptical. I mean, my boiling method worked *most* of the time.\n\nReluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.)\n\nThe results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze.\n\nClick below to watch the video or keep scrolling down for a photo tutorial:\n\nhttp:\/\/www.youtube.com\/watch?v=hFhXn-s71NQ\n\n## Do You Need Vinegar?\nPlus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best.\n\nSo, here’s the easiest way to make hard boiled eggs with shells that come off every single time:\n\n*You steam them.*\n\nFirst, fill a medium pot with about an inch of water. Add your [steamer basket](http:\/\/amzn.to\/1E06Knw) to the pot. Bring the water to a boil.\n\n![DSC\\_3812](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3812.jpg)\n\nAdd the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3813.jpg)\n\nFor soft yolks, set a timer for 7 minutes.\n\nSet a timer for 9 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference.\n\nFor well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.)\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3814.jpg)\n\nMeanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3816.jpg)\n\nMove the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3822.jpg)\n\nTo peel, I tap the more rounded end of the egg on the counter to get it started.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3825.jpg)\n\nThen, I peel straight down and as I go around, the shell comes off in big sections.\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3827.jpg) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_3828.jpg)\n\nStore in the refrigerator for later or eat right away. If you decide to save them for later, I would keep the shells on until you’re ready to eat them.\n\nEasy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required.\n\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/DSC_4084-2-1-300x300.jpg)\n\n## Foolproof Hard Boiled Eggs\nCourse:  Breakfast\n\nCuisine:  American\n\nPrep Time: 5 minutes\n\nCook Time: 8 minutes\n\nTotal Time: 13 minutes\n\nServings: 12\n\nCalories: 62 kcal\n\nAuthor: [Steph Gaudreau](https:\/\/www.stephgaudreau.com\/about\/)\n\nThe easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time\\!\n\n[Print](https:\/\/www.stephgaudreau.com\/wprm_print\/foolproof-hard-boiled-eggs)\n\n### Ingredients\n- 12 large eggs\n\n### Instructions\n1. Fill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil.\n2. Add the eggs straight from the fridge if you can. Cover the pot. Steam for 7-10 minutes, depending on how hard you like the yolks.\n   \n   7 minutes = soft yolk, 8 minutes = medium yolk, 9-10 minutes = hard yolk\n3. While the eggs are steaming, set up a bowl with ice water. Move the eggs from the pot to the ice bath after the time is up. Chill the eggs for 10-15 minutes.\n4. If you're going to eat the eggs right away, peel them. If you want to eat them later, keep them in their shells and peel right before serving. Refrigerate the eggs after you cook them.\n\n### Recipe Notes\nMy recipes are all in a meal planner.  [Check it out\\!](http:\/\/realplans.com\/stupideasypaleo\/?AFFID=137606)\n\nNutrition Facts\n\nFoolproof Hard Boiled Eggs\n\nAmount Per Serving\n\n**Calories** 62 Calories from Fat 36\n\n**% Daily Value\\***\n\n**Fat** 4g**6%**\n\nSaturated Fat 1g**5%**\n\n**Cholesterol** 163mg**54%**\n\n**Sodium** 62mg**3%**\n\n**Potassium** 60mg**2%**\n\n**Protein** 5g**10%**\n\n**Vitamin A** 240IU**5%**\n\n**Calcium** 25mg**3%**\n\n**Iron** 0.8mg**4%**\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n## Pin this Hard Boiled Egg Tutorial for later\\!\n![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/soft-yolk-eggs.png)\n\n![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2015\/02\/eggs-pinterest.png)\n\nShare this post\n\n[PrevPrevious](https:\/\/www.stephgaudreau.com\/swiss-chard-salad-toasted-walnuts\/)\n\n[NextNext](https:\/\/www.stephgaudreau.com\/breakfast-stuffed-peppers-paleo\/)\n\n### 64 Responses\n1. Do you think this steaming method will work with a rice cooker? I have one and use it to steam veggies and cook rice in all the time.\n   1. I have heard of people doing it in a rice cooker but I’m not sure how long you’d run it for.\n      1. I have a 3-in-1 (rice cooker, slow cooker, food steamer); it has a steamer basket and normal steamer settings, by the minute. I cooked my eggs for 15 mins because I’m over 5,000 ft.\n         \n         They were cooked great, and probably released the best I’ve had so far here. I say “here” because I live in Mexico now and the eggs are very different. They are unwashed, room temperature, very brittle shells, and thick membranes. At least, I think they are harder to hard cook and peel than U.S. eggs.\n         \n         But thanks for the idea – like I said, best experience with hard cooking eggs so far, and I cooked a whole dozen really easy\\!\n2. Hi Stephanie,\n   \n   This is great! But I was wondering, do you turn down the heat once you put the eggs in the pot? Thanks.\n   \n   MC\n   1. Hi there…nope, keep it going. You don’t want the water to stop boiling under the basket.\n3. Works like a charm. I even got perfect soft yolks at 8 mins and was still able to peel them no problem! Thanks Steph\\!\n4. This recipe is awesome and easy! I fall in the more well done yolks, but it’s so easy and its so much more forgiving because you don’t have to worry about how hard the water is boiling. Thanks for sharing\\!\n5. Hi, I just tried this method & two of my eggs ruptured. Any suggestions for what I can do differently? Thanks in advance\\!\n   1. I’ve not had that happen unless there were already cracks. Inspect your eggs before putting them in.\n6. You can actually use this method and skip the steamer basket. I heard this tip on an America’s Test Kitchen podcast. I made perfect soft boiled eggs this way. Since the eggs are curved, they make very little contact with the bottom of the pot, so you’re ok without the basket\\!\n   1. Thanks Christine\\!\n7. Ok- so after you take the eggs out of the cold bath- you peel them, and then how do you store them in the fridge? just in a bowl? or in water? how long do they keep?\n   1. If I’m not going to use them right away, I do not peel them. I store them in a bowl in the fridge, no water. Throw them away when the date on the egg carton comes around. You may want to put a note on the container or on your refrigerator door to remind you in case you throw away the carton.\n      1. Do they peel just as easily if you don’t peel them right away? Keeping my fingers crossed. :)\n         1. They do :)\n8. You were dead on right! 10 min is that “medium-well” yolk. Next time I’ll try 11 to see the difference. I only cooked 7 ’cause that’s all that would fit in a single layer – can you pile these on top of each other and will it still work right? I’m going to see tomorrow if the “not peeled right away” eggs will peel as easily – I like to take them to work for breakfast or a snack but hate when they won’t peel. THANKS for continuing to educate us on cooking tips we thought we learned as kids! :-)\n   1. You can totally stuff the pot full of eggs and it’ll work just the same :)\n9. Thanks for this method!!!!!!! It worked perfectly and the yolks came out exactly as I like them at the 11 minute time, gelled in the center!! Thanks again, this will be my preferred method from now on!!!!!\\!\n   1. ;)\n10. hi! Im dying to try this! Just wonder; if I want to eat them warm, can I leave them in the cold bath for a shorter period of time?\n    1. They will still be a bit warm on the inside. Honestly, if you don’t let them cool long enough they will still be a bit tough to peel.\n11. can you fit one dozen eggs in a steamer, stacked on top of each other???\n    1. Yes\\!\n12. The steamer we have sits on top of the pot, like a double boiler. Do you think this method would still work with this setup??\n    1. Yes absolutely\\!\n    2. That’s the way I’ve been doing them.\n13. Thank you for this! You don’t specify, and I can’t tell from the pictures: Does the steamer basket have to sit up OUT of the water? Or is it OK if the boiling water comes up through the holes in the bottom of the basket?\n    1. Hi there,\n       \n       It’s okay if some water comes up through but ideally you want the steam to cook the eggs, not the water. A little water won’t hurt though\\!\n       1. Thank you for the quick response\\!\n          1. You’re very welcome\\!\n14. This method works beautifully for removing the shells easily, but I’ve had the same problem someone else mentioned — my eggs will often rupture. These are fresh farm eggs, straight from the fridge, and there are definitely no cracks in them. Do you have any other explanation for why they tend to break?\n    1. Hi Margaret…if there are any hairline cracks they may still rupture even if you can’t see a big crack.\n    2. I have my own chickens, and so I have the freshest possible eggs. I was just washing them under running water as that’s all you need to do, BUT!! I found that soaking them exposed fine cracks I didn’t see before. (You’ll see dark lines looking like a spider Web) If your eggs are cold use cold water, if not use warm water. I don’t know how long it will take to expose the cracks, but I soak for 15 minutes.\n       1. Thanks, Will. I’ll try that.\n15. I wish I could report better news. This only worked for about half of my eggs. I did 8 and 4 of them were okay, the other 4 like the craters you were trying to avoid. So, I think I’m back to the drawing board.  \n     These were farm fresh and I followed the directions to the letter. Bummer.\n    1. Hi Dawne…not sure what could have happened. This is by far the most foolproof method\\!\n16. I never thought to store them shelled, I’ve always shelled them immediately and then stored the eggs in a tupperware with a paper towel under them in the fridge. They keep about a week if not eaten. Cooks Illustrated suggests putting them in a tupperware of water and ice for about 10 mins after steaming, then pour half the water out and put the lid on the tupperware and shake it vigorously. I was shocked to find all the eggs completely shelled when I opened it again! (I only cooked 6 at one time).\n    1. Cool\\!\n17. I always thought the eggs had to be at room temperature when you put them in the water to keep them from rupturing. Have you ever tried with room temp eggs?\n    1. I do it with cold eggs all the time\\!\n18. I LOVE this method of hard boiling eggs! I tried it this weekend in my double boiler steamer and it worked great. Thanks for sharing this on your website\\!\n    1. If you like this version, the steaming method will blow you away\\!\n19. Wow! I’m super impressed. I buy eggs from a woman who raises chickens, so they are about as fresh as it gets. I had never had success hard-boiling them… Simply gave up. I put this method to the test and it passed with flying colors. Thank you so much!\\!\n    1. JD, I’m excited to hear that you enjoyed it\\!\n20. This method did not work for me… steamed them for 11 minutes, then ice bath. It’s hard to peel a still raw egg!!!\\!\n    1. Hi Jen…that just doesn’t seem possible. 11 minutes over boiling water leaves a very hard cooked egg. Are you at altitude? Did you wait until the water came to a boil? Did you cover the pot?\n       \n       Trying to troubleshoot this for you but it’s honestly the first time someone’s ever told me this method left raw eggs so I’m stumped.\n21. This works perfect, just like you say, every time! I often use my Instant Pot to pressure cook my eggs, but often enough, my IP containers are full and this way of boiling them actually makes them even easier to peel. Thanks for this method – it’s awesome\\!\n    1. Sarah, I’m excited to hear that you enjoyed it\\!\n22. For the peeps that are saying that some of the eggs ruptured: I had this issue the first couple of times. However, I use a large hourglass shaped pot with a wicker basket (the kind they use to make Thai sticky rice). I had the gas on the highest setting so it was boiling really hard. So now after it is boiling hard, I turn it down JUST ENOUGH to where it is still at a rolling boil. I have never had the issue since. Also, I don’t use the ice bath and the peelings still fly right off the shell! I like to eat them warm. I run them under cold water just long enough so I can touch them.\n    1. Thanks Linda\\!\n23. I know how to boil an egg, but I still like trying various methods for “perfect” hard boiled eggs. This is where I stop! These really were perfect and the skin peeled right off. Having the skin come off in little chips and bits is a huge pet peeve. No more. Thanks for the tip.\n    1. It’s so good, right? Makes all the difference. I’m glad you stumbled across it here, Anna :)\n24. Store bought eggs are graded and thus uniform in size, shape, shell thickness, etc. Farm fresh eggs will vary in shell thickness, and frequently the raw yolk and whites are denser than store bought. This may explain varying results in cooking time or tendency to rupture. Allowing eggs to warm to room temperature before cooking reduces the chance of rupture as they won’t expand as fast. The quick cooling in ice water prevents greening on the surface of the yolk and buildup of sulfur between the yolk and white.\n25. Thanks for this technique!! I have destroyed hundreds of eggs over the years using every method I came across to cook them. This year, I had the prettiest deviled eggs for Thanksgiving and they’ll be pretty for Christmas, too. You’ve saved my egg-peeling sanity and my deviled eggs\\!\n    1. Woohoo…sanity saved! :) Have a wonderful Christmas Traci\\!\n26. Awesome. Worked great. My new “go to” for hard boiled eggs! Thank you.\n27. It worked for me I have a large steamer in which I steam veggies. I did two dozen took twenty five min. don’t have ice cubes but got a big pot of snow from outside and put them on there . Done to a T\n    1. I love your ingenuity\\!\n28. I like to eat my boiled egg warm…how do I do it if I put it in iced water??\n    1. They don’t get ice cold if you mix the ice with some water.\n29. Ooooooh, I HATE hard boiled eggs because I’ve only ever had ones with dry, pasty yolks. I LOVE me some soft yolks. I can’t wait to try this\\!\n    1. Dry pasty yolks are the WORST. Hope you like this method :)\n30. OMG! I have never in my life been able to make hard-boiled eggs successfully This steam method worked PERFECTLY!!! Thank you\\!\n    1. Thanks for writing in to the blog, Ginger. We’re really happy to hear you liked it :)\n\n![Steph Gaudreau](https:\/\/www.stephgaudreau.com\/wp-content\/uploads\/2023\/07\/Steph-Gaudreau-10-798x1200.jpeg)\n\nHi, I'm Steph Gaudreau (CISSN, NASM-CPT)\\!\n\nNutrition and fitness coach for women over 40, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.\n\n[About Me](https:\/\/www.stephgaudreau.com\/about\/)\n\nSTRONG WITH STEPH PROGRAM\n\nPurpose built for strength, fitness, and athleticism. 12-month progressive strength program for women over 40 in a convenient mobile app.\n\n[Learn More](https:\/\/www.stephgaudreau.com\/strong-with-steph)\n\nFREE WORKOUT PROGRAM\n\n[🗂️ File Under: Mild Takes That You Probably Need t](https:\/\/www.instagram.com\/p\/DWsRwI-jQUz\/)\n\n[Not fkn going back. 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Boilerpipe Text	Hard boiled eggs are part of my weekly food prep , but they can be such a pain to peel. If the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell. The result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful. How to Make a Hard Boiled Egg Easy to Peel Now, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it! From personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated. But not anymore! Alllllllll the soft-yolk eggs ?? # I steam whole eggs for 7 minutes then plunge them icy water for the perfect silky yolks. Deets ➡️ https://www.stephgaudreau.com/2015/02/28/foolproof-hard-boiled-eggs/ #StupidEasyPaleo A photo posted by Steph Gaudreau (@stupideasypaleo) on Feb 11, 2017 at 9:05am PST Eggshells Won’t Stick With This Method After seeing steamed eggs mentioned on The Kitchn , I knew I had to try this method, but I was skeptical. I mean, my boiling method worked most of the time. Reluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.) The results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze. Click below to watch the video or keep scrolling down for a photo tutorial: http://www.youtube.com/watch?v=hFhXn-s71NQ Do You Need Vinegar? Plus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best. So, here’s the easiest way to make hard boiled eggs with shells that come off every single time: You steam them. First, fill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil. Add the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover. For soft yolks, set a timer for 7 minutes. Set a timer for 9 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference. For well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.) Meanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well. Move the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes. To peel, I tap the more rounded end of the egg on the counter to get it started. Then, I peel straight down and as I go around, the shell comes off in big sections. Store in the refrigerator for later or eat right away. If you decide to save them for later, I would keep the shells on until you’re ready to eat them. Easy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required. Foolproof Hard Boiled Eggs Course: Breakfast Cuisine: American Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes Servings: 12 Calories: 62 kcal Author: Steph Gaudreau The easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time! Print Ingredients 12 large eggs Instructions Fill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil. Add the eggs straight from the fridge if you can. Cover the pot. Steam for 7-10 minutes, depending on how hard you like the yolks. 7 minutes = soft yolk, 8 minutes = medium yolk, 9-10 minutes = hard yolk While the eggs are steaming, set up a bowl with ice water. Move the eggs from the pot to the ice bath after the time is up. Chill the eggs for 10-15 minutes. If you're going to eat the eggs right away, peel them. If you want to eat them later, keep them in their shells and peel right before serving. Refrigerate the eggs after you cook them. Recipe Notes My recipes are all in a meal planner. Check it out! Nutrition Facts Foolproof Hard Boiled Eggs Amount Per Serving Calories 62 Calories from Fat 36 % Daily Value* Fat 4g 6% Saturated Fat 1g 5% Cholesterol 163mg 54% Sodium 62mg 3% Potassium 60mg 2% Protein 5g 10% Vitamin A 240IU 5% Calcium 25mg 3% Iron 0.8mg 4% * Percent Daily Values are based on a 2000 calorie diet. Pin this Hard Boiled Egg Tutorial for later! Share this post Prev Previous Next Next 64 Responses Do you think this steaming method will work with a rice cooker? I have one and use it to steam veggies and cook rice in all the time. I have heard of people doing it in a rice cooker but I’m not sure how long you’d run it for. I have a 3-in-1 (rice cooker, slow cooker, food steamer); it has a steamer basket and normal steamer settings, by the minute. I cooked my eggs for 15 mins because I’m over 5,000 ft. They were cooked great, and probably released the best I’ve had so far here. I say “here” because I live in Mexico now and the eggs are very different. They are unwashed, room temperature, very brittle shells, and thick membranes. At least, I think they are harder to hard cook and peel than U.S. eggs. But thanks for the idea – like I said, best experience with hard cooking eggs so far, and I cooked a whole dozen really easy! Hi Stephanie, This is great! But I was wondering, do you turn down the heat once you put the eggs in the pot? Thanks. MC Hi there…nope, keep it going. You don’t want the water to stop boiling under the basket. Works like a charm. I even got perfect soft yolks at 8 mins and was still able to peel them no problem! Thanks Steph! This recipe is awesome and easy! I fall in the more well done yolks, but it’s so easy and its so much more forgiving because you don’t have to worry about how hard the water is boiling. Thanks for sharing! Hi, I just tried this method & two of my eggs ruptured. Any suggestions for what I can do differently? Thanks in advance! I’ve not had that happen unless there were already cracks. Inspect your eggs before putting them in. You can actually use this method and skip the steamer basket. I heard this tip on an America’s Test Kitchen podcast. I made perfect soft boiled eggs this way. Since the eggs are curved, they make very little contact with the bottom of the pot, so you’re ok without the basket! Thanks Christine! Ok- so after you take the eggs out of the cold bath- you peel them, and then how do you store them in the fridge? just in a bowl? or in water? how long do they keep? If I’m not going to use them right away, I do not peel them. I store them in a bowl in the fridge, no water. Throw them away when the date on the egg carton comes around. You may want to put a note on the container or on your refrigerator door to remind you in case you throw away the carton. Do they peel just as easily if you don’t peel them right away? Keeping my fingers crossed. :) They do :) You were dead on right! 10 min is that “medium-well” yolk. Next time I’ll try 11 to see the difference. I only cooked 7 ’cause that’s all that would fit in a single layer – can you pile these on top of each other and will it still work right? I’m going to see tomorrow if the “not peeled right away” eggs will peel as easily – I like to take them to work for breakfast or a snack but hate when they won’t peel. THANKS for continuing to educate us on cooking tips we thought we learned as kids! :-) You can totally stuff the pot full of eggs and it’ll work just the same :) Thanks for this method!!!!!!! It worked perfectly and the yolks came out exactly as I like them at the 11 minute time, gelled in the center!! Thanks again, this will be my preferred method from now on!!!!!! ;) hi! Im dying to try this! Just wonder; if I want to eat them warm, can I leave them in the cold bath for a shorter period of time? They will still be a bit warm on the inside. Honestly, if you don’t let them cool long enough they will still be a bit tough to peel. can you fit one dozen eggs in a steamer, stacked on top of each other??? Yes! The steamer we have sits on top of the pot, like a double boiler. Do you think this method would still work with this setup?? Yes absolutely! That’s the way I’ve been doing them. Thank you for this! You don’t specify, and I can’t tell from the pictures: Does the steamer basket have to sit up OUT of the water? Or is it OK if the boiling water comes up through the holes in the bottom of the basket? Hi there, It’s okay if some water comes up through but ideally you want the steam to cook the eggs, not the water. A little water won’t hurt though! Thank you for the quick response! You’re very welcome! This method works beautifully for removing the shells easily, but I’ve had the same problem someone else mentioned — my eggs will often rupture. These are fresh farm eggs, straight from the fridge, and there are definitely no cracks in them. Do you have any other explanation for why they tend to break? Hi Margaret…if there are any hairline cracks they may still rupture even if you can’t see a big crack. I have my own chickens, and so I have the freshest possible eggs. I was just washing them under running water as that’s all you need to do, BUT!! I found that soaking them exposed fine cracks I didn’t see before. (You’ll see dark lines looking like a spider Web) If your eggs are cold use cold water, if not use warm water. I don’t know how long it will take to expose the cracks, but I soak for 15 minutes. Thanks, Will. I’ll try that. I wish I could report better news. This only worked for about half of my eggs. I did 8 and 4 of them were okay, the other 4 like the craters you were trying to avoid. So, I think I’m back to the drawing board. These were farm fresh and I followed the directions to the letter. Bummer. Hi Dawne…not sure what could have happened. This is by far the most foolproof method! I never thought to store them shelled, I’ve always shelled them immediately and then stored the eggs in a tupperware with a paper towel under them in the fridge. They keep about a week if not eaten. Cooks Illustrated suggests putting them in a tupperware of water and ice for about 10 mins after steaming, then pour half the water out and put the lid on the tupperware and shake it vigorously. I was shocked to find all the eggs completely shelled when I opened it again! (I only cooked 6 at one time). Cool! I always thought the eggs had to be at room temperature when you put them in the water to keep them from rupturing. Have you ever tried with room temp eggs? I do it with cold eggs all the time! I LOVE this method of hard boiling eggs! I tried it this weekend in my double boiler steamer and it worked great. Thanks for sharing this on your website! If you like this version, the steaming method will blow you away! Wow! I’m super impressed. I buy eggs from a woman who raises chickens, so they are about as fresh as it gets. I had never had success hard-boiling them… Simply gave up. I put this method to the test and it passed with flying colors. Thank you so much!! JD, I’m excited to hear that you enjoyed it! This method did not work for me… steamed them for 11 minutes, then ice bath. It’s hard to peel a still raw egg!!!! Hi Jen…that just doesn’t seem possible. 11 minutes over boiling water leaves a very hard cooked egg. Are you at altitude? Did you wait until the water came to a boil? Did you cover the pot? Trying to troubleshoot this for you but it’s honestly the first time someone’s ever told me this method left raw eggs so I’m stumped. This works perfect, just like you say, every time! I often use my Instant Pot to pressure cook my eggs, but often enough, my IP containers are full and this way of boiling them actually makes them even easier to peel. Thanks for this method – it’s awesome! Sarah, I’m excited to hear that you enjoyed it! For the peeps that are saying that some of the eggs ruptured: I had this issue the first couple of times. However, I use a large hourglass shaped pot with a wicker basket (the kind they use to make Thai sticky rice). I had the gas on the highest setting so it was boiling really hard. So now after it is boiling hard, I turn it down JUST ENOUGH to where it is still at a rolling boil. I have never had the issue since. Also, I don’t use the ice bath and the peelings still fly right off the shell! I like to eat them warm. I run them under cold water just long enough so I can touch them. Thanks Linda! I know how to boil an egg, but I still like trying various methods for “perfect” hard boiled eggs. This is where I stop! These really were perfect and the skin peeled right off. Having the skin come off in little chips and bits is a huge pet peeve. No more. Thanks for the tip. It’s so good, right? Makes all the difference. I’m glad you stumbled across it here, Anna :) Store bought eggs are graded and thus uniform in size, shape, shell thickness, etc. Farm fresh eggs will vary in shell thickness, and frequently the raw yolk and whites are denser than store bought. This may explain varying results in cooking time or tendency to rupture. Allowing eggs to warm to room temperature before cooking reduces the chance of rupture as they won’t expand as fast. The quick cooling in ice water prevents greening on the surface of the yolk and buildup of sulfur between the yolk and white. Thanks for this technique!! I have destroyed hundreds of eggs over the years using every method I came across to cook them. This year, I had the prettiest deviled eggs for Thanksgiving and they’ll be pretty for Christmas, too. You’ve saved my egg-peeling sanity and my deviled eggs! Woohoo…sanity saved! :) Have a wonderful Christmas Traci! Awesome. Worked great. My new “go to” for hard boiled eggs! Thank you. It worked for me I have a large steamer in which I steam veggies. I did two dozen took twenty five min. don’t have ice cubes but got a big pot of snow from outside and put them on there . Done to a T I love your ingenuity! I like to eat my boiled egg warm…how do I do it if I put it in iced water?? They don’t get ice cold if you mix the ice with some water. Ooooooh, I HATE hard boiled eggs because I’ve only ever had ones with dry, pasty yolks. I LOVE me some soft yolks. I can’t wait to try this! Dry pasty yolks are the WORST. Hope you like this method :) OMG! I have never in my life been able to make hard-boiled eggs successfully This steam method worked PERFECTLY!!! Thank you! Thanks for writing in to the blog, Ginger. We’re really happy to hear you liked it :) Hi, I'm Steph Gaudreau (CISSN, NASM-CPT)! Nutrition and fitness coach for women over 40, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass. About Me Search STRONG WITH STEPH PROGRAM Purpose built for strength, fitness, and athleticism. 12-month progressive strength program for women over 40 in a convenient mobile app. Learn More FREE WORKOUT PROGRAM Name Email Phone number 🗂️ File Under: Mild Takes That You Probably Need t Not fkn going back. Time to lift, get strongAF, f Operations Experiences > Things 2026 continues. 🟢 Comment “GAINS” to try Strong with Steph for a w It’s Friday. Which one of your favorite? 🤘🖤☠️ Ed Q: “How do I know if I’m using enough weight?” A: Strength Nutrition Unlocked For athletic women 40+ who want to get stronger, build muscle, boost energy, and perform better. Implement evidence-backed strategies to fuel, train, and recover smarter with the support & accountability you need. Learn More Related Posts Gluten-Free Eggs Benedict with Easy Hollandaise Read More » Savory Ham and Egg Cups Read More » Matcha Banana Pancakes (Gluten-Free) Read More » Huevos Divorciados Read More »
Markdown	![](https://www.facebook.com/tr?id=818977648139844&ev=PageView&noscript=1) [Skip to content](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#content) #### [master your deadlift](https://www.stephgaudreau.com/strength-program-interest-list/) [let's go\!](https://www.stephgaudreau.com/deadlift-mastery-workshop) [the strong with steph program close nov 23\!](https://stephgaudreau.com/strong-with-steph) [let's go\!](https://www.stephgaudreau.com/strong-with-steph) [free lifting workouts](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#elementor-action%3Aaction%3Dpopup%3Aopen%26settings%3DeyJpZCI6IjEwODYwMyIsInRvZ2dsZSI6ZmFsc2V9) [![Steph Gaudreau Logo](https://www.stephgaudreau.com/wp-content/uploads/2021/12/Primary-Cream.svg)](https://www.stephgaudreau.com/) - [About](https://www.stephgaudreau.com/about/) - [Work With Me](https://www.stephgaudreau.com/programs/) - [Strength Training](https://www.stephgaudreau.com/strong-with-steph/) - [Nutrition Coaching](https://www.stephgaudreau.com/apply-strength-nutrition-unlocked/) - [Podcast](https://www.stephgaudreau.com/fuel-your-strength-podcast/) - [Testimonials](https://www.stephgaudreau.com/testimonials/) - [Blog](https://www.stephgaudreau.com/blog/) - [About](https://www.stephgaudreau.com/about/) - [Work With Me](https://www.stephgaudreau.com/programs/) - [Strength Training](https://www.stephgaudreau.com/strong-with-steph/) - [Nutrition Coaching](https://www.stephgaudreau.com/apply-strength-nutrition-unlocked/) - [Podcast](https://www.stephgaudreau.com/fuel-your-strength-podcast/) - [Testimonials](https://www.stephgaudreau.com/testimonials/) - [Blog](https://www.stephgaudreau.com/blog/) [\$ 0 0 Cart](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/) ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_4084-2-801x1200.jpg) # Foolproof Hard Boiled Eggs Hard boiled eggs are part of my [weekly food prep](https://shop.theclothesmakethegirl.com/products/well-fed-paleo-recipes-for-people-who-love-to-eat "Weekly Food Prep Tips"), but they can be such a pain to peel. ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_4084-2-1.jpg) If the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell. The result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful. ## How to Make a Hard Boiled Egg Easy to Peel Now, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it\! From personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated. But not anymore\! > [Alllllllll the soft-yolk eggs ?? \# I steam whole eggs for 7 minutes then plunge them icy water for the perfect silky yolks. Deets ➡️ https://www.stephgaudreau.com/2015/02/28/foolproof-hard-boiled-eggs/ \#StupidEasyPaleo](http://www.instagram.com/p/BQYQncxjvmd/) > > A photo posted by Steph Gaudreau (@stupideasypaleo) on Feb 11, 2017 at 9:05am PST ## Eggshells Won’t Stick With This Method After seeing steamed eggs mentioned on [The Kitchn](http://thekitchn.com/), I knew I had to try this method, but I was skeptical. I mean, my boiling method worked most of the time. Reluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.) The results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze. Click below to watch the video or keep scrolling down for a photo tutorial: http://www.youtube.com/watch?v=hFhXn-s71NQ ## Do You Need Vinegar? Plus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best. So, here’s the easiest way to make hard boiled eggs with shells that come off every single time: You steam them. First, fill a medium pot with about an inch of water. Add your [steamer basket](http://amzn.to/1E06Knw) to the pot. Bring the water to a boil. ![DSC\_3812](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![DSC\_3812](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3812.jpg) Add the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3813.jpg) For soft yolks, set a timer for 7 minutes. Set a timer for 9 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference. For well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3814.jpg) Meanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3816.jpg) Move the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3822.jpg) To peel, I tap the more rounded end of the egg on the counter to get it started. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3825.jpg) Then, I peel straight down and as I go around, the shell comes off in big sections. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3827.jpg) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3828.jpg) Store in the refrigerator for later or eat right away. If you decide to save them for later, I would keep the shells on until you’re ready to eat them. Easy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required. ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_4084-2-1-300x300.jpg) ## Foolproof Hard Boiled Eggs Course: Breakfast Cuisine: American Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes Servings: 12 Calories: 62 kcal Author: [Steph Gaudreau](https://www.stephgaudreau.com/about/) The easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time\! [Print](https://www.stephgaudreau.com/wprm_print/foolproof-hard-boiled-eggs) ### Ingredients - 12 large eggs ### Instructions 1. Fill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil. 2. Add the eggs straight from the fridge if you can. Cover the pot. Steam for 7-10 minutes, depending on how hard you like the yolks. 7 minutes = soft yolk, 8 minutes = medium yolk, 9-10 minutes = hard yolk 3. While the eggs are steaming, set up a bowl with ice water. Move the eggs from the pot to the ice bath after the time is up. Chill the eggs for 10-15 minutes. 4. If you're going to eat the eggs right away, peel them. If you want to eat them later, keep them in their shells and peel right before serving. Refrigerate the eggs after you cook them. ### Recipe Notes My recipes are all in a meal planner. [Check it out\!](http://realplans.com/stupideasypaleo/?AFFID=137606) Nutrition Facts Foolproof Hard Boiled Eggs Amount Per Serving Calories 62 Calories from Fat 36 % Daily Value\* Fat 4g6% Saturated Fat 1g5% Cholesterol 163mg54% Sodium 62mg3% Potassium 60mg2% Protein 5g10% Vitamin A 240IU5% Calcium 25mg3% Iron 0.8mg4% \* Percent Daily Values are based on a 2000 calorie diet. ## Pin this Hard Boiled Egg Tutorial for later\! ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/soft-yolk-eggs.png) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/eggs-pinterest.png) #### Share this post [PrevPrevious](https://www.stephgaudreau.com/swiss-chard-salad-toasted-walnuts/) [NextNext](https://www.stephgaudreau.com/breakfast-stuffed-peppers-paleo/) ### 64 Responses 1. Tabitha says: [March 1, 2015 at 9:17 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310124) Do you think this steaming method will work with a rice cooker? I have one and use it to steam veggies and cook rice in all the time. 1. Steph says: [March 1, 2015 at 9:26 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310126) I have heard of people doing it in a rice cooker but I’m not sure how long you’d run it for. 1. Bastion says: [March 1, 2015 at 9:15 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310233) I have a 3-in-1 (rice cooker, slow cooker, food steamer); it has a steamer basket and normal steamer settings, by the minute. I cooked my eggs for 15 mins because I’m over 5,000 ft. They were cooked great, and probably released the best I’ve had so far here. I say “here” because I live in Mexico now and the eggs are very different. They are unwashed, room temperature, very brittle shells, and thick membranes. At least, I think they are harder to hard cook and peel than U.S. eggs. But thanks for the idea – like I said, best experience with hard cooking eggs so far, and I cooked a whole dozen really easy\! 2. Mag Chan says: [March 1, 2015 at 9:55 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310130) Hi Stephanie, This is great! But I was wondering, do you turn down the heat once you put the eggs in the pot? Thanks. MC 1. Steph says: [March 1, 2015 at 11:19 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310139) Hi there…nope, keep it going. You don’t want the water to stop boiling under the basket. 3. Melissa says: [March 1, 2015 at 11:27 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310140) Works like a charm. I even got perfect soft yolks at 8 mins and was still able to peel them no problem! Thanks Steph\! 4. [Beau](http://bohblog.blogspot.com/) says: [March 1, 2015 at 11:46 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310141) This recipe is awesome and easy! I fall in the more well done yolks, but it’s so easy and its so much more forgiving because you don’t have to worry about how hard the water is boiling. Thanks for sharing\! 5. Colette says: [March 2, 2015 at 6:28 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310322) Hi, I just tried this method & two of my eggs ruptured. Any suggestions for what I can do differently? Thanks in advance\! 1. Steph says: [March 2, 2015 at 6:30 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310323) I’ve not had that happen unless there were already cracks. Inspect your eggs before putting them in. 6. Christine says: [March 2, 2015 at 8:12 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310345) You can actually use this method and skip the steamer basket. I heard this tip on an America’s Test Kitchen podcast. I made perfect soft boiled eggs this way. Since the eggs are curved, they make very little contact with the bottom of the pot, so you’re ok without the basket\! 1. Steph says: [March 2, 2015 at 9:29 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-310350) Thanks Christine\! 7. melanie says: [March 7, 2015 at 7:49 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-311514) Ok- so after you take the eggs out of the cold bath- you peel them, and then how do you store them in the fridge? just in a bowl? or in water? how long do they keep? 1. Steph says: [March 7, 2015 at 8:02 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-311520) If I’m not going to use them right away, I do not peel them. I store them in a bowl in the fridge, no water. Throw them away when the date on the egg carton comes around. You may want to put a note on the container or on your refrigerator door to remind you in case you throw away the carton. 1. Karyn says: [March 7, 2015 at 7:32 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-311575) Do they peel just as easily if you don’t peel them right away? Keeping my fingers crossed. :) 1. Steph says: [March 8, 2015 at 7:00 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-311624) They do :) 8. Kite says: [March 8, 2015 at 10:20 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-311641) You were dead on right! 10 min is that “medium-well” yolk. Next time I’ll try 11 to see the difference. I only cooked 7 ’cause that’s all that would fit in a single layer – can you pile these on top of each other and will it still work right? I’m going to see tomorrow if the “not peeled right away” eggs will peel as easily – I like to take them to work for breakfast or a snack but hate when they won’t peel. THANKS for continuing to educate us on cooking tips we thought we learned as kids! :-) 1. Steph says: [March 8, 2015 at 12:14 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-311659) You can totally stuff the pot full of eggs and it’ll work just the same :) 9. Jill says: [March 14, 2015 at 12:15 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-313065) Thanks for this method!!!!!!! It worked perfectly and the yolks came out exactly as I like them at the 11 minute time, gelled in the center!! Thanks again, this will be my preferred method from now on!!!!!\! 1. Candace Ricciardi says: [March 15, 2015 at 8:24 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-313388) ;) 10. Marcella says: [March 24, 2015 at 4:42 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-315744) hi! Im dying to try this! Just wonder; if I want to eat them warm, can I leave them in the cold bath for a shorter period of time? 1. Steph says: [March 24, 2015 at 5:09 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-315754) They will still be a bit warm on the inside. Honestly, if you don’t let them cool long enough they will still be a bit tough to peel. 11. Ann Bloomstrom says: [May 8, 2015 at 2:09 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-331309) can you fit one dozen eggs in a steamer, stacked on top of each other??? 1. Steph says: [May 8, 2015 at 2:55 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-331320) Yes\! 12. catherine says: [May 29, 2015 at 5:32 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-340578) The steamer we have sits on top of the pot, like a double boiler. Do you think this method would still work with this setup?? 1. Steph says: [May 29, 2015 at 6:45 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-340582) Yes absolutely\! 2. Beau Raines says: [May 29, 2015 at 7:06 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-340585) That’s the way I’ve been doing them. 13. bwh says: [July 15, 2015 at 6:56 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-355647) Thank you for this! You don’t specify, and I can’t tell from the pictures: Does the steamer basket have to sit up OUT of the water? Or is it OK if the boiling water comes up through the holes in the bottom of the basket? 1. Steph says: [July 16, 2015 at 7:36 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-355777) Hi there, It’s okay if some water comes up through but ideally you want the steam to cook the eggs, not the water. A little water won’t hurt though\! 1. bwh says: [July 16, 2015 at 6:37 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-355990) Thank you for the quick response\! 1. Steph says: [July 17, 2015 at 6:57 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-356124) You’re very welcome\! 14. Margaret Condy says: [August 21, 2015 at 8:46 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-368404) This method works beautifully for removing the shells easily, but I’ve had the same problem someone else mentioned — my eggs will often rupture. These are fresh farm eggs, straight from the fridge, and there are definitely no cracks in them. Do you have any other explanation for why they tend to break? 1. Steph says: [August 21, 2015 at 8:59 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-368406) Hi Margaret…if there are any hairline cracks they may still rupture even if you can’t see a big crack. 2. Will says: [July 2, 2016 at 1:36 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-419709) I have my own chickens, and so I have the freshest possible eggs. I was just washing them under running water as that’s all you need to do, BUT!! I found that soaking them exposed fine cracks I didn’t see before. (You’ll see dark lines looking like a spider Web) If your eggs are cold use cold water, if not use warm water. I don’t know how long it will take to expose the cracks, but I soak for 15 minutes. 1. Margaret says: [July 3, 2016 at 1:19 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-419762) Thanks, Will. I’ll try that. 15. Dawne says: [September 13, 2015 at 3:12 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-376006) I wish I could report better news. This only worked for about half of my eggs. I did 8 and 4 of them were okay, the other 4 like the craters you were trying to avoid. So, I think I’m back to the drawing board. These were farm fresh and I followed the directions to the letter. Bummer. 1. Steph says: [September 13, 2015 at 6:30 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-376036) Hi Dawne…not sure what could have happened. This is by far the most foolproof method\! 16. Elizabelibby says: [March 7, 2016 at 1:38 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-409522) I never thought to store them shelled, I’ve always shelled them immediately and then stored the eggs in a tupperware with a paper towel under them in the fridge. They keep about a week if not eaten. Cooks Illustrated suggests putting them in a tupperware of water and ice for about 10 mins after steaming, then pour half the water out and put the lid on the tupperware and shake it vigorously. I was shocked to find all the eggs completely shelled when I opened it again! (I only cooked 6 at one time). 1. Steph says: [March 7, 2016 at 5:21 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-409550) Cool\! 17. Ruth Roberts says: [March 25, 2016 at 11:04 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-410900) I always thought the eggs had to be at room temperature when you put them in the water to keep them from rupturing. Have you ever tried with room temp eggs? 1. Steph says: [March 25, 2016 at 11:32 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-410902) I do it with cold eggs all the time\! 18. Kim says: [March 28, 2016 at 1:57 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-411530) I LOVE this method of hard boiling eggs! I tried it this weekend in my double boiler steamer and it worked great. Thanks for sharing this on your website\! 1. Steph says: [March 28, 2016 at 3:19 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-411541) If you like this version, the steaming method will blow you away\! 19. JD says: [September 13, 2016 at 8:37 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-426282) Wow! I’m super impressed. I buy eggs from a woman who raises chickens, so they are about as fresh as it gets. I had never had success hard-boiling them… Simply gave up. I put this method to the test and it passed with flying colors. Thank you so much!\! 1. @dylanacosta says: [September 14, 2016 at 5:05 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-426309) JD, I’m excited to hear that you enjoyed it\! 20. Jen says: [October 1, 2016 at 9:41 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-427738) This method did not work for me… steamed them for 11 minutes, then ice bath. It’s hard to peel a still raw egg!!!\! 1. Steph says: [October 1, 2016 at 4:21 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-427758) Hi Jen…that just doesn’t seem possible. 11 minutes over boiling water leaves a very hard cooked egg. Are you at altitude? Did you wait until the water came to a boil? Did you cover the pot? Trying to troubleshoot this for you but it’s honestly the first time someone’s ever told me this method left raw eggs so I’m stumped. 21. Sarah says: [October 2, 2016 at 7:33 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-427804) This works perfect, just like you say, every time! I often use my Instant Pot to pressure cook my eggs, but often enough, my IP containers are full and this way of boiling them actually makes them even easier to peel. Thanks for this method – it’s awesome\! 1. @dylanacosta says: [October 5, 2016 at 10:09 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-428209) Sarah, I’m excited to hear that you enjoyed it\! 22. Lindawrn says: [November 13, 2016 at 7:37 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-436065) For the peeps that are saying that some of the eggs ruptured: I had this issue the first couple of times. However, I use a large hourglass shaped pot with a wicker basket (the kind they use to make Thai sticky rice). I had the gas on the highest setting so it was boiling really hard. So now after it is boiling hard, I turn it down JUST ENOUGH to where it is still at a rolling boil. I have never had the issue since. Also, I don’t use the ice bath and the peelings still fly right off the shell! I like to eat them warm. I run them under cold water just long enough so I can touch them. 1. Steph says: [November 13, 2016 at 8:11 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-436069) Thanks Linda\! 23. [Anna Ginsberg](http://www.cookiemadness.net/) says: [November 29, 2016 at 1:33 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-439623) I know how to boil an egg, but I still like trying various methods for “perfect” hard boiled eggs. This is where I stop! These really were perfect and the skin peeled right off. Having the skin come off in little chips and bits is a huge pet peeve. No more. Thanks for the tip. 1. Steph says: [November 30, 2016 at 6:30 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-439805) It’s so good, right? Makes all the difference. I’m glad you stumbled across it here, Anna :) 24. Lauren says: [December 8, 2016 at 7:38 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-441247) Store bought eggs are graded and thus uniform in size, shape, shell thickness, etc. Farm fresh eggs will vary in shell thickness, and frequently the raw yolk and whites are denser than store bought. This may explain varying results in cooking time or tendency to rupture. Allowing eggs to warm to room temperature before cooking reduces the chance of rupture as they won’t expand as fast. The quick cooling in ice water prevents greening on the surface of the yolk and buildup of sulfur between the yolk and white. 25. Traci says: [December 22, 2016 at 3:38 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-442664) Thanks for this technique!! I have destroyed hundreds of eggs over the years using every method I came across to cook them. This year, I had the prettiest deviled eggs for Thanksgiving and they’ll be pretty for Christmas, too. You’ve saved my egg-peeling sanity and my deviled eggs\! 1. Steph says: [December 23, 2016 at 4:20 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-442708) Woohoo…sanity saved! :) Have a wonderful Christmas Traci\! 26. John says: [December 29, 2016 at 7:50 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-443332) Awesome. Worked great. My new “go to” for hard boiled eggs! Thank you. 27. Roy says: [January 25, 2017 at 3:44 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-445384) It worked for me I have a large steamer in which I steam veggies. I did two dozen took twenty five min. don’t have ice cubes but got a big pot of snow from outside and put them on there . Done to a T 1. Steph says: [January 25, 2017 at 5:12 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-445393) I love your ingenuity\! 28. Amala says: [February 28, 2017 at 11:02 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-447785) I like to eat my boiled egg warm…how do I do it if I put it in iced water?? 1. Steph says: [March 1, 2017 at 9:54 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-447840) They don’t get ice cold if you mix the ice with some water. 29. Jenn says: [April 20, 2017 at 7:46 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-452838) Ooooooh, I HATE hard boiled eggs because I’ve only ever had ones with dry, pasty yolks. I LOVE me some soft yolks. I can’t wait to try this\! 1. Steph says: [April 20, 2017 at 7:56 am](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-452839) Dry pasty yolks are the WORST. Hope you like this method :) 30. Ginger says: [April 24, 2017 at 9:32 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-453072) OMG! I have never in my life been able to make hard-boiled eggs successfully This steam method worked PERFECTLY!!! Thank you\! 1. @dylanacosta says: [April 24, 2017 at 10:47 pm](https://www.stephgaudreau.com/foolproof-hard-boiled-eggs/#comment-453077) Thanks for writing in to the blog, Ginger. We’re really happy to hear you liked it :) ![Steph Gaudreau](https://www.stephgaudreau.com/wp-content/uploads/2023/07/Steph-Gaudreau-10-798x1200.jpeg) ### Hi, I'm Steph Gaudreau (CISSN, NASM-CPT)\! Nutrition and fitness coach for women over 40, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass. 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You’re over 40 and doing your sport (or staying super active). But you’re feeling slower, less strong and like it’s one revolving injury after another. Is there a magic pill? Hell no and it’s certainly not whatever new viral workout of the week is popping off on the clock app fyp. What you need is no BS resistance training 2-3 times a week. And you know that if someone plans it out for you so all you have to do is show up and execute, you’re way more likely to follow through. Lifting with with purpose and strategy, not crushing yourself with random-ass viral workouts that just make you sore and exhausted, is how you put the pep back in your step, build durability, and stay off the injured list so you can do the sport you love. Try it now, on the house. Doors open again soon! \#strongover40 \#fitover40 \#womenstrengthtraining](https://www.stephgaudreau.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/reel/DWh_uMOkUIa/) [It’s Friday. 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Sounds kinda goofy but if you’re casually smiling or chilling through your work sets, you can probably go up in weight a little bit. The last 2-3 reps of your set should feel tough and it’ll probably show on your face 😂😉 This workout was… Overhead (Z) press sets of 6. Seated row sets of 12. Hammer curls sets of 12. This concept has also been scientifically studied. Though the studies were quite small, they suggest a direct correlation between effort and facial expression and / or how much different muscles of the face are activated. (PMID: 30562370, 25435786) In other words, the “ugly” lifting face is a thing. Notice no matter how many reps were in each set, it was still a hard effort. That’s what you want to shoot for during your working sets when the program calls for high effort. This isn’t the only way to gauge effort though. Options like rate of perceived exertion, reps in reserve, and percentages can apply. 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[Learn More](https://www.stephgaudreau.com/strength-nutrition-unlocked/) ## Related Posts [![runny egg yolk spilling out over gluten-free eggs benedict with egg, canadian bacon, and a huge mushroom cap](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20746%201117'%3E%3C/svg%3E) ![runny egg yolk spilling out over gluten-free eggs benedict with egg, canadian bacon, and a huge mushroom cap](https://www.stephgaudreau.com/wp-content/uploads/2020/04/gluten-free-eggs-benedict-with-easy-hollandaise-4.jpg)](https://www.stephgaudreau.com/gluten-free-eggs-benedict-easy-hollandaise/) ### [Gluten-Free Eggs Benedict with Easy Hollandaise](https://www.stephgaudreau.com/gluten-free-eggs-benedict-easy-hollandaise/) [Read More »](https://www.stephgaudreau.com/gluten-free-eggs-benedict-easy-hollandaise/) [![muffin tin with ham and egg cups](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20746%201118'%3E%3C/svg%3E) ![muffin tin with ham and egg cups](https://www.stephgaudreau.com/wp-content/uploads/2019/08/savory-ham-egg-cups-1.jpg)](https://www.stephgaudreau.com/savory-ham-egg-cups/) ### [Savory Ham and Egg Cups](https://www.stephgaudreau.com/savory-ham-egg-cups/) [Read More »](https://www.stephgaudreau.com/savory-ham-egg-cups/) [![Matcha Banana Pancakes are gluten-free and paleo, plus they're only four ingredients and contain a superfood boost of antioxidants! \\| StupidEasyPaleo.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20600'%3E%3C/svg%3E) ![Matcha Banana Pancakes are gluten-free and paleo, plus they're only four ingredients and contain a superfood boost of antioxidants! \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2017/11/Matcha-Banana-Pancakes-4-1.jpg)](https://www.stephgaudreau.com/matcha-banana-pancakes-recipe-gluten-free/) ### [Matcha Banana Pancakes (Gluten-Free)](https://www.stephgaudreau.com/matcha-banana-pancakes-recipe-gluten-free/) [Read More »](https://www.stephgaudreau.com/matcha-banana-pancakes-recipe-gluten-free/) [![Huevos Divorciados Recipe \\| StupidEasyPaleo.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Huevos Divorciados Recipe \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2016/02/IMG_8929-768x1152.jpg)](https://www.stephgaudreau.com/huevos-divorciados-recipe/) ### [Huevos Divorciados](https://www.stephgaudreau.com/huevos-divorciados-recipe/) [Read More »](https://www.stephgaudreau.com/huevos-divorciados-recipe/) [🗂️ File Under: Mild Takes That You Probably Need t ![🗂️ File Under: Mild Takes That You Probably Need to Hear from Time to Time Maybe you needed this reminder today? \#strongover40 \#fitover40 \#womenstrengthtraining](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![🗂️ File Under: Mild Takes That You Probably Need to Hear from Time to Time Maybe you needed this reminder today? \#strongover40 \#fitover40 \#womenstrengthtraining](https://www.stephgaudreau.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/DWsRwI-jQUz/) [Not fkn going back. 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Readable Markdown	![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_4084-2-801x1200.jpg) Hard boiled eggs are part of my [weekly food prep](https://shop.theclothesmakethegirl.com/products/well-fed-paleo-recipes-for-people-who-love-to-eat "Weekly Food Prep Tips"), but they can be such a pain to peel. ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_4084-2-1.jpg) If the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell. The result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful. ## How to Make a Hard Boiled Egg Easy to Peel Now, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it\! From personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated. But not anymore\! > [Alllllllll the soft-yolk eggs ?? \# I steam whole eggs for 7 minutes then plunge them icy water for the perfect silky yolks. Deets ➡️ https://www.stephgaudreau.com/2015/02/28/foolproof-hard-boiled-eggs/ \#StupidEasyPaleo](http://www.instagram.com/p/BQYQncxjvmd/) > > A photo posted by Steph Gaudreau (@stupideasypaleo) on Feb 11, 2017 at 9:05am PST ## Eggshells Won’t Stick With This Method After seeing steamed eggs mentioned on [The Kitchn](http://thekitchn.com/), I knew I had to try this method, but I was skeptical. I mean, my boiling method worked most of the time. Reluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.) The results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze. Click below to watch the video or keep scrolling down for a photo tutorial: http://www.youtube.com/watch?v=hFhXn-s71NQ ## Do You Need Vinegar? Plus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best. So, here’s the easiest way to make hard boiled eggs with shells that come off every single time: You steam them. First, fill a medium pot with about an inch of water. Add your [steamer basket](http://amzn.to/1E06Knw) to the pot. Bring the water to a boil. ![DSC\_3812](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3812.jpg) Add the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3813.jpg) For soft yolks, set a timer for 7 minutes. Set a timer for 9 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference. For well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3814.jpg) Meanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3816.jpg) Move the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3822.jpg) To peel, I tap the more rounded end of the egg on the counter to get it started. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3825.jpg) Then, I peel straight down and as I go around, the shell comes off in big sections. ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3827.jpg) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_3828.jpg) Store in the refrigerator for later or eat right away. If you decide to save them for later, I would keep the shells on until you’re ready to eat them. Easy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required. ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/DSC_4084-2-1-300x300.jpg) ## Foolproof Hard Boiled Eggs Course: Breakfast Cuisine: American Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes Servings: 12 Calories: 62 kcal Author: [Steph Gaudreau](https://www.stephgaudreau.com/about/) The easiest way to make hard boiled eggs that peel perfectly every time! Try this foolproof method and speed up your meal prep time\! [Print](https://www.stephgaudreau.com/wprm_print/foolproof-hard-boiled-eggs) ### Ingredients - 12 large eggs ### Instructions 1. Fill a medium pot with about an inch of water. Add your steamer basket to the pot. Bring the water to a boil. 2. Add the eggs straight from the fridge if you can. Cover the pot. Steam for 7-10 minutes, depending on how hard you like the yolks. 7 minutes = soft yolk, 8 minutes = medium yolk, 9-10 minutes = hard yolk 3. While the eggs are steaming, set up a bowl with ice water. Move the eggs from the pot to the ice bath after the time is up. Chill the eggs for 10-15 minutes. 4. If you're going to eat the eggs right away, peel them. If you want to eat them later, keep them in their shells and peel right before serving. Refrigerate the eggs after you cook them. ### Recipe Notes My recipes are all in a meal planner. [Check it out\!](http://realplans.com/stupideasypaleo/?AFFID=137606) Nutrition Facts Foolproof Hard Boiled Eggs Amount Per Serving Calories 62 Calories from Fat 36 % Daily Value\* Fat 4g6% Saturated Fat 1g5% Cholesterol 163mg54% Sodium 62mg3% Potassium 60mg2% Protein 5g10% Vitamin A 240IU5% Calcium 25mg3% Iron 0.8mg4% \* Percent Daily Values are based on a 2000 calorie diet. ## Pin this Hard Boiled Egg Tutorial for later\! ![Foolproof Hard Boiled Eggs \\| StupidEasyPaleo.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/soft-yolk-eggs.png) ![Foolproof Hard Boiled Eggs \\| stephgaudreau.com](https://www.stephgaudreau.com/wp-content/uploads/2015/02/eggs-pinterest.png) Share this post [PrevPrevious](https://www.stephgaudreau.com/swiss-chard-salad-toasted-walnuts/) [NextNext](https://www.stephgaudreau.com/breakfast-stuffed-peppers-paleo/) ### 64 Responses 1. Do you think this steaming method will work with a rice cooker? I have one and use it to steam veggies and cook rice in all the time. 1. I have heard of people doing it in a rice cooker but I’m not sure how long you’d run it for. 1. I have a 3-in-1 (rice cooker, slow cooker, food steamer); it has a steamer basket and normal steamer settings, by the minute. I cooked my eggs for 15 mins because I’m over 5,000 ft. They were cooked great, and probably released the best I’ve had so far here. I say “here” because I live in Mexico now and the eggs are very different. They are unwashed, room temperature, very brittle shells, and thick membranes. At least, I think they are harder to hard cook and peel than U.S. eggs. But thanks for the idea – like I said, best experience with hard cooking eggs so far, and I cooked a whole dozen really easy\! 2. Hi Stephanie, This is great! But I was wondering, do you turn down the heat once you put the eggs in the pot? Thanks. MC 1. Hi there…nope, keep it going. You don’t want the water to stop boiling under the basket. 3. Works like a charm. I even got perfect soft yolks at 8 mins and was still able to peel them no problem! Thanks Steph\! 4. This recipe is awesome and easy! I fall in the more well done yolks, but it’s so easy and its so much more forgiving because you don’t have to worry about how hard the water is boiling. Thanks for sharing\! 5. Hi, I just tried this method & two of my eggs ruptured. Any suggestions for what I can do differently? Thanks in advance\! 1. I’ve not had that happen unless there were already cracks. Inspect your eggs before putting them in. 6. You can actually use this method and skip the steamer basket. I heard this tip on an America’s Test Kitchen podcast. I made perfect soft boiled eggs this way. Since the eggs are curved, they make very little contact with the bottom of the pot, so you’re ok without the basket\! 1. Thanks Christine\! 7. Ok- so after you take the eggs out of the cold bath- you peel them, and then how do you store them in the fridge? just in a bowl? or in water? how long do they keep? 1. If I’m not going to use them right away, I do not peel them. I store them in a bowl in the fridge, no water. Throw them away when the date on the egg carton comes around. You may want to put a note on the container or on your refrigerator door to remind you in case you throw away the carton. 1. Do they peel just as easily if you don’t peel them right away? Keeping my fingers crossed. :) 1. They do :) 8. You were dead on right! 10 min is that “medium-well” yolk. Next time I’ll try 11 to see the difference. I only cooked 7 ’cause that’s all that would fit in a single layer – can you pile these on top of each other and will it still work right? I’m going to see tomorrow if the “not peeled right away” eggs will peel as easily – I like to take them to work for breakfast or a snack but hate when they won’t peel. THANKS for continuing to educate us on cooking tips we thought we learned as kids! :-) 1. You can totally stuff the pot full of eggs and it’ll work just the same :) 9. Thanks for this method!!!!!!! It worked perfectly and the yolks came out exactly as I like them at the 11 minute time, gelled in the center!! Thanks again, this will be my preferred method from now on!!!!!\! 1. ;) 10. hi! Im dying to try this! Just wonder; if I want to eat them warm, can I leave them in the cold bath for a shorter period of time? 1. They will still be a bit warm on the inside. Honestly, if you don’t let them cool long enough they will still be a bit tough to peel. 11. can you fit one dozen eggs in a steamer, stacked on top of each other??? 1. Yes\! 12. The steamer we have sits on top of the pot, like a double boiler. Do you think this method would still work with this setup?? 1. Yes absolutely\! 2. That’s the way I’ve been doing them. 13. Thank you for this! You don’t specify, and I can’t tell from the pictures: Does the steamer basket have to sit up OUT of the water? Or is it OK if the boiling water comes up through the holes in the bottom of the basket? 1. Hi there, It’s okay if some water comes up through but ideally you want the steam to cook the eggs, not the water. A little water won’t hurt though\! 1. Thank you for the quick response\! 1. You’re very welcome\! 14. This method works beautifully for removing the shells easily, but I’ve had the same problem someone else mentioned — my eggs will often rupture. These are fresh farm eggs, straight from the fridge, and there are definitely no cracks in them. Do you have any other explanation for why they tend to break? 1. Hi Margaret…if there are any hairline cracks they may still rupture even if you can’t see a big crack. 2. I have my own chickens, and so I have the freshest possible eggs. I was just washing them under running water as that’s all you need to do, BUT!! I found that soaking them exposed fine cracks I didn’t see before. (You’ll see dark lines looking like a spider Web) If your eggs are cold use cold water, if not use warm water. I don’t know how long it will take to expose the cracks, but I soak for 15 minutes. 1. Thanks, Will. I’ll try that. 15. I wish I could report better news. This only worked for about half of my eggs. I did 8 and 4 of them were okay, the other 4 like the craters you were trying to avoid. So, I think I’m back to the drawing board. These were farm fresh and I followed the directions to the letter. Bummer. 1. Hi Dawne…not sure what could have happened. This is by far the most foolproof method\! 16. I never thought to store them shelled, I’ve always shelled them immediately and then stored the eggs in a tupperware with a paper towel under them in the fridge. They keep about a week if not eaten. Cooks Illustrated suggests putting them in a tupperware of water and ice for about 10 mins after steaming, then pour half the water out and put the lid on the tupperware and shake it vigorously. I was shocked to find all the eggs completely shelled when I opened it again! (I only cooked 6 at one time). 1. Cool\! 17. I always thought the eggs had to be at room temperature when you put them in the water to keep them from rupturing. Have you ever tried with room temp eggs? 1. I do it with cold eggs all the time\! 18. I LOVE this method of hard boiling eggs! I tried it this weekend in my double boiler steamer and it worked great. Thanks for sharing this on your website\! 1. If you like this version, the steaming method will blow you away\! 19. Wow! I’m super impressed. I buy eggs from a woman who raises chickens, so they are about as fresh as it gets. I had never had success hard-boiling them… Simply gave up. I put this method to the test and it passed with flying colors. Thank you so much!\! 1. JD, I’m excited to hear that you enjoyed it\! 20. This method did not work for me… steamed them for 11 minutes, then ice bath. It’s hard to peel a still raw egg!!!\! 1. Hi Jen…that just doesn’t seem possible. 11 minutes over boiling water leaves a very hard cooked egg. Are you at altitude? Did you wait until the water came to a boil? Did you cover the pot? Trying to troubleshoot this for you but it’s honestly the first time someone’s ever told me this method left raw eggs so I’m stumped. 21. This works perfect, just like you say, every time! I often use my Instant Pot to pressure cook my eggs, but often enough, my IP containers are full and this way of boiling them actually makes them even easier to peel. Thanks for this method – it’s awesome\! 1. Sarah, I’m excited to hear that you enjoyed it\! 22. For the peeps that are saying that some of the eggs ruptured: I had this issue the first couple of times. However, I use a large hourglass shaped pot with a wicker basket (the kind they use to make Thai sticky rice). I had the gas on the highest setting so it was boiling really hard. So now after it is boiling hard, I turn it down JUST ENOUGH to where it is still at a rolling boil. I have never had the issue since. Also, I don’t use the ice bath and the peelings still fly right off the shell! I like to eat them warm. I run them under cold water just long enough so I can touch them. 1. Thanks Linda\! 23. I know how to boil an egg, but I still like trying various methods for “perfect” hard boiled eggs. This is where I stop! These really were perfect and the skin peeled right off. Having the skin come off in little chips and bits is a huge pet peeve. No more. Thanks for the tip. 1. It’s so good, right? Makes all the difference. I’m glad you stumbled across it here, Anna :) 24. Store bought eggs are graded and thus uniform in size, shape, shell thickness, etc. Farm fresh eggs will vary in shell thickness, and frequently the raw yolk and whites are denser than store bought. This may explain varying results in cooking time or tendency to rupture. Allowing eggs to warm to room temperature before cooking reduces the chance of rupture as they won’t expand as fast. The quick cooling in ice water prevents greening on the surface of the yolk and buildup of sulfur between the yolk and white. 25. Thanks for this technique!! I have destroyed hundreds of eggs over the years using every method I came across to cook them. This year, I had the prettiest deviled eggs for Thanksgiving and they’ll be pretty for Christmas, too. You’ve saved my egg-peeling sanity and my deviled eggs\! 1. Woohoo…sanity saved! :) Have a wonderful Christmas Traci\! 26. Awesome. Worked great. My new “go to” for hard boiled eggs! Thank you. 27. It worked for me I have a large steamer in which I steam veggies. I did two dozen took twenty five min. don’t have ice cubes but got a big pot of snow from outside and put them on there . Done to a T 1. I love your ingenuity\! 28. I like to eat my boiled egg warm…how do I do it if I put it in iced water?? 1. They don’t get ice cold if you mix the ice with some water. 29. Ooooooh, I HATE hard boiled eggs because I’ve only ever had ones with dry, pasty yolks. I LOVE me some soft yolks. I can’t wait to try this\! 1. Dry pasty yolks are the WORST. Hope you like this method :) 30. OMG! I have never in my life been able to make hard-boiled eggs successfully This steam method worked PERFECTLY!!! Thank you\! 1. Thanks for writing in to the blog, Ginger. We’re really happy to hear you liked it :) ![Steph Gaudreau](https://www.stephgaudreau.com/wp-content/uploads/2023/07/Steph-Gaudreau-10-798x1200.jpeg) Hi, I'm Steph Gaudreau (CISSN, NASM-CPT)\! Nutrition and fitness coach for women over 40, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass. [About Me](https://www.stephgaudreau.com/about/) STRONG WITH STEPH PROGRAM Purpose built for strength, fitness, and athleticism. 12-month progressive strength program for women over 40 in a convenient mobile app. [Learn More](https://www.stephgaudreau.com/strong-with-steph) FREE WORKOUT PROGRAM [🗂️ File Under: Mild Takes That You Probably Need t](https://www.instagram.com/p/DWsRwI-jQUz/) [Not fkn going back. Time to lift, get strongAF, f](https://www.instagram.com/reel/DWpPHvIkrlc/) [Operations Experiences \> Things 2026 continues.](https://www.instagram.com/p/DWmJ4YnDcbm/) [🟢 Comment “GAINS” to try Strong with Steph for a w](https://www.instagram.com/reel/DWh_uMOkUIa/) [It’s Friday. 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