In the kitchen with Kelley: Perfect Hard-Boiled Eggs

What seems like a lifetime ago, I went to a courthouse in the Deep South, got a marriage license and was handed a packet of goodies that included an assortment of items somebody must’ve thought any young bride needed. Among them were coupons, razors and what was essentially a how-to-be-a-good-wife manual. Included in the manual were instructions for things like dressing to please your husband, shopping for your family and spring cleaning. Even then, a good bit of the information was outdated and some of it was downright insulting. But some of it was good stuff. In fact, I kept that manual for years because it contained instructions for boiling eggs that worked beautifully every single time.

Hard-boiled eggs are both a good source of protein and a great snack. And they’re easy to fix if you know what you’re doing.

Perfect Hard-Boiled Eggs


Eggs that are 7 to 10 days old


1. Place eggs in a saucepan in a single layer. Add enough cold water to cover the eggs by 1 inch.
2. Bring just to a boil over high heat. Remove from burner and cover pan.
3. Let eggs stand in the hot water: 9 minutes for medium eggs; 12 minutes for large eggs; 15 minutes for extra-large eggs.
4. Drain immediately and place in a bowl of ice water for 30 seconds.
5. Remove from the ice water, then either peel and serve or refrigerate.


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.