Jill's Perfect Hard Boiled Eggs

Cook Time: 20 mins

Yield: 6 to 12 eggs


  1. 6 to 12 large eggs, chilled
  2. Teaspoon Vinegar
  3. 1/2 Teaspoon Salt


  1. Fill a saucepan about 1/4 of the way with cold water.
  2. Place the eggs in a single layer at the bottom of the saucepan.
  3. Add more water so that the eggs are covered by at least 1 or 2 inches of water.
  4. More eggs in the pan require more water over the eggs. 6 eggs should be covered by at least 1 inch, 7 to 12 eggs, 2 inches.
  5. Leave the pan uncovered and turn the heat to high.
  6. Bring the water to a rolling boil. 
  7. Add 1 teaspoon of vinegar to prevent running and 1/2 teaspoon of salt to prevent cracking.
  8. Turn off the heat, cover, and let sit.
  9. The eggs should be done perfectly after sitting for 10-12 minutes. 
  10. Strain and run under cold water until the eggs are cold to the touch. This will stop the eggs from overcooking.
  11. Either peel eggs and eat within 1 or 2 days or leave unpeeled and eat within 5 days.
  12. Enjoy!