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Pat's No-Fail Boiled Eggs

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“Everyone has their own method -- this one has worked for me 100% of the time over many years to make PERFECT (completely done, not rubbery) boiled eggs, using cold eggs taken directly from the refrigerator. My family has always loved boiled eggs as a snack or to add to a salad so I try to keep a few well-drained, peeled ones stored in the refrigerator in zip-lock bags. If you follow these detailed instructions, you should get easy-to-peel, delicious boiled eggs the very first time you try. *.* I'm pretty good at this -- the most I've done in one day, using helpers, (in large commercial pots), is 120 dozen for Easter eggs hunts, 2-3 years running -- but the recipe below is my regular home method. I listed 30 minutes cooking time as stovetops vary on how long it takes to bring the water to a boil. This recipe is easy! pat, the old bone man.”

Ingredients Nutrition


  1. In a large (not aluminum) cooking pot, add the 4 quarts of hot tap water, set it on the stove, and set your burner to high heat. Do NOT salt the water and leave the pot UNCOVERED throughout this recipe!
  2. Immediately place the eggs in the water, using a large spoon to do so as not to break them. DON'T WAIT FOR THE WATER TO BOIL TO ADD THE EGGS! Carefully move the eggs around with a long-handled spoon every few minutes which keeps the yolks centered in the eggs.
  3. When the water begins to boil (large bubbles), set your timer to 13 MINUTES and slightly reduce the heat so that the boiling process does not bounce the eggs around -- a low boil is fine. You may still get a cracked egg now and again but just leave it in the pot with the others -- it will taste just fine.
  4. Every minute or so, for the first 3 minutes of when the eggs begin to boil, continue to carefully move the eggs around just a little with a long spoon to ensure that the yolks stay in the center of the eggs.
  5. At the end of the 13 minutes, immediately remove the pot from the heat, carefully drain the hot water, and then run cold tap water into the pot with the eggs in it. Repeat this cycle at least 2-3 times to cool the eggs and then allow the eggs to sit in the cool tap water for about a final 5 minutes.
  6. Peel your eggs by cracking them on the inside of your sink and then roll them just a bit to crumble the middle of the shell. Under cold tap water, peel the eggs and allow them to drain on paper towels before eating them or refrigerating them in zip-lock bags.

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