Ron Wilson

Ron Wilson

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Rita's secret to making the perfect hard-boiled egg


No more gray rings. If using for deviled eggs, older eggs peel easier than fresh.


•Place eggs in a saucepan and cover with water at least ½″ above the eggs.

•Bring water to a rolling boil over high heat. Cover and remove from heat.

•Let stand covered for 15-17 minutes (for large eggs).

•Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.

This recipe uses eggs cold from of the fridge (not room temperature eggs).

If using room temperature eggs, cooking time may need to be adjusted.


Friend and colleague Chef Babz Goldman Nartowicz has a pop-up restaurant in the heart of Maysville, Kentucky, called Babz’ Bistro/Food Truck.

 Here’s her foolproof way of cooking hard boiled eggs. “Works every time”, Babz said.

Hard Boiled Eggs in the Oven

Preheat the oven to 325 degrees F.

Get out a muffin pan. Do not put anything in the pan prior to eggs. No oil, no water, nothing. Place a whole (unopened still in its shell) egg in each individual cup of a cup muffin pan. Bake for 30 minutes.

Remove and immediately place in an ice water bath.

Allow the eggs to cool. Peel after they have completely cooled off. Refrigerate until using in a recipe or eating.

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