- Bring eggs and water to a full, rolling boil.
- Turn off the heat, cover the pan, and let the eggs sit in the hot water for 14 to 17 minutes.
- While cooking easily raises the internal temperature to 160°F (killing any Salmonella bacteria), hard-cooked eggs can spoil more quickly than raw eggs.
- Refrigerate hard-cooked eggs in their shells promptly and use them within 1 week.
And. here's a great article to make sure that your hard-boiled eggs come out perfectly every time: