How to Make a Hard Boiled Egg

How to Make a Hard Boiled Egg

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In this Current Events Friday’s Post (CE-Friday’s), I’ll tell you the no-nonsense and full-proof way of how to make a hard-boiled egg… Seriously. They’re great for you and I struggled for 30 years to get it right. Learn from my mistakes.


CE-Friday’s – “What you need to know today in less than 500 words”




The 100% Reliable Method of How to Make a Hard-Boiled Egg


Go ahead and give the Google machine a try… As of this writing, if you type “how to make a hard-boiled egg” into the search bar, you’ll get fancy pictures of perfectly cooked eggs.


There are fancy instructions detailing the ideal starting water temperature and then the timers… Ohh, the timers. “Exactly 8 minutes…” – “10 minutes is the ideal time. No more.” 


Can I say it?


I will…


All of that advice – every single post and the suggestions they provide – are overcomplicated nonsense.


You want to know how to consistently make hard-boiled eggs without a timer or ‘follow-to-the-T’ recipe? Here goes:


  1. Put your desired number of eggs in a pot
  2. Fill the pot with enough water to cover the eggs
  3. Put the egg/pot combo on the stove and start boiling
  4. Boil the water until the eggs are only half-covered with water

    Sometimes an egg will crack open while boiling – not a huge deal if you add in an extra or two.

  5. Let cool and serve in your favorite salad, for breakfast, a midnight snack, or begin coloring Easter Eggs – because you just made great hard-boiled eggs. How to Make a Hard Boiled Egg


I struggled with whether or not this topic was post-worthy because it’s really only 200 words. But I’ve had enough conversations with co-workers and friends to know that the demand for great and easy hard-boiled eggs is out there, but the proper resource for how to make it happen isn’t.


And then I realized that I could talk for another 100-words about the best method to peel these eggs


  1. It takes a good, firm tap on both of the more-pointy ends to create the breaks
  2. Roll the egg back and forth on its side to separate the shell and internal membranes from the egg itself.
  3. Start peeling at the air pocket and see how the shell will easily come off


I know I was skeptical when I first heard of this boiling and peeling method


So take your time and take a chance on a half-dozen or so eggs (they’re only $0.89 for a dozen at Aldi right now). And please – after you’ve given this method a shot and you’ve seen the light – do us a favor and report back in this post’s comments section to let the people know I’m talking truth here. 



Thanks all! And enjoy your Friday!


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  1. I am not a big fan of hard boiled eggs myself.

    If you want an amazing egg preparation I suggest getting a sous vide machine (can get something like an Anova sous vide for $129 I think).

    You can then fine tune the egg to your favorite consistency. My personal favorite is 169 degrees for 13 min. The yolk is semi-solid and amazing with waffles.

    1. Doc – that sounds fancy! I’ve never heard of one, but now I’ll have to put my Google Machine to work. Thanks for the suggestion and stay tuned for the follow-up post!

      Have a great weekend!

  2. I love boiled eggs. I think I eat about two of them at least once every two weeks. Peeling them nicely was sometimes a struggle that I’d be picking them to death. I will have to try your suggestion of rolling them on each side first before peeling.

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