Hard-boiled eggs are easy to make, but they’re also easy to mess up! This method makes perfect hard-boiled eggs (without the green ring) every time.

Hard-boiled eggs are easy to make, but they’re also incredibly easy to mess up. There are a million and one ways to make them but this method makes perfect hard-boiled eggs every time: the whites are firm but not rubbery and the yolks are cooked through but still creamy, with no unsightly green ring surrounding them. For easy peeling, try to use older eggs. The fresher the egg, the more attached the shell, so eggs that have been in the fridge for a week or two will be much easier to work with. Also, keep in mind that I use standard large eggs — for smaller or larger eggs, you’ll need to adjust the cook time by a minute or so in either direction.

How to make hard-boiled eggs

Begin by placing the eggs in a saucepan large enough so that they sit in a single layer. Fill the pan with enough cold water so that it covers the eggs by about an inch. It’s important to start the eggs in cold water — bringing the water and eggs up in temperature together ensures even cooking and prevents cracking. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat.

Cover, and let stand for 10 minutes.

Carefully pour out the hot water.

Then place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.

Gently crack the eggs all over and peel under running water.

The eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator.