1. Put enough water in the pan to cover the eggs by 1 inch.
  2. Bring to a boil on high heat.
  3. Put eggs in, one at a time.
  4. Set timer for 13 minutes.
  5. You might need to reduce the heat slightly to prevent the water from boiling over and to avoid cracking the eggs.
  6. When 13 minutes have passed, dump the hot water, and replace it with cold water. Add a trayful of ice and let the eggs cool for 15 minutes. Rapid cooling is important to weaken the shells and solidify the inner eggs.


Everyone believes that boiled eggs are easy to cook. That is technically true. However, really well-done boiled eggs, which shed their shells cleanly are not easy for a person to make if he does not know the proper procedure. This procedure will reliably produce hard-boiled eggs that are near to perfection.

A pinch of vitamin C helps during the cooling phase, to weaken the shells and neutralize any chlorine in the water. So vitamin C is especially good to add if you are using municipal water, which we never recommend.