And just when you thought high altitude only messed with your baking.

Cooking hard boiled eggs at high altitude,

I’m sorry I forgot to tell you that our make up tennis match was in a different location- don’t you have ESP? I’m sorry that you had to drive an extra 20 minutes in rush hour traffic on top of the 30 minutes you already drove so you could find the courts. I’m sorry now that you’re actually here to play tennis the court feels like an igloo. If I smile and tell jokes will it make you forget my flakiness? How can I make it up to you? Oh, I know. How about we beat you in a really close tiebreak for the match. Would that make you feel better?


Last night didn’t go as planned. But I guess you already gathered as much. I hate losing. There is no way around it. But I also hate when people don’t acknowledge that they f’d up. Admitting you were wrong goes a long way. Just saying.

cooking eggs at high altitude,

I’m not perfect. No really, I’m not. I can’t even hard boil eggs. Or I couldn’t for the longest time. Sometimes they’d crack while cooking. Or if they didn’t crack, they wouldn’t peel. Unless of course, it was like in a million pieces taking 1/2 the egg with it. And sometimes I’d get that totally unappetizing ring around the yolk. Gag me. What was I doing wrong? How is possible that my husband can make hard boiled eggs and I can’t? (He isn’t exactly known for his culinary prowess.) Instead of being the almighty, I let him teach me the way. When you admit you’re wrong, good things come from it. Like eggs. Now if I could just convince the captain of the other tennis team.

perfect hard boiled eggs high altitude,

Tips for boiling eggs at high altitude:

  • Use older eggs. 1-2 weeks old are ideal.
  • Let the eggs come to room temperature before you boil them. 10-15 minutes on the counter is perfect.
  • Because of the higher altitude, cook the eggs a few minutes longer and at a roaring boil.
  • Don’t cover the pot.
High Altitude Hard Boiled Eggs


  • One dozen (12) organic eggs, preferably 10-14 days old


  1. Set eggs on counter 10-15 minutes before you intend to cook them. Cold eggs straight from the fridge are more likely to crack when you're cooking them.
  2. Bring a large pot of water to a boil. (Make sure you have enough water to cover the eggs completely and that the pot is big enough for the eggs to be in a single layer.)
  3. Using a large spoon, slowly and carefully lower the eggs down into the boiling water. Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
  4. Drain off the hot water and add cold water to cover the eggs. I let the water cold water run a minute or two over the eggs before taking them out of the pan and letting them cool completely back in the egg carton.
  5. Store cooled eggs in the refrigerator.
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51 Responses to High Altitude Hard Boiled Eggs

  1. Who knew that hard-boiling eggs up in Park City could be so challenging?! Great tips, Kelley.

    And yeah, people need to ‘fess up when they’ve mess up. A little apology never hurt anyone.

    • Sieg says:

      Ladies this is how its done at 6998 ft. I like my eggs with the yoke slightly soft and the white done. Fill pot with water. Take eggs out of fridge. Puncture the large end of the egg with a egg puncture needle.
      It barley punctures the shell. This stops the egg from cracking. Put eggs into the pot. Turn on the stove on high. put lid on pot. when you have a nice boiling role. Start your timer. remove lid partially. If you want a soft center its 12 minutes. hard 15 minutes. Take out immediately and cut in half and spoon out your egg for a soft ready to eat breakfast. same for hard ready to eat. No green or discoloring. These eggs are anywhere from 1 week old to three weeks. Good Luck

  2. Jenny says:

    Sorry you had a frustrating night. If it makes you feel any better – if I were your tennis opponent…you would totally kick my butt. 😀

    are these super dee duper hard boiled eggs? I like mine mostly hard boiled with the slightest of soft texture…and I can never ever achieve it. It’s always too soft boiled..or too hard – achieving that chalky yolk texture..yuck! I’ll have to give this a go 🙂 thanks!

  3. Gina says:


    I had to hunt down your recipe again today because the first time I followed your recipe, I made my first successful hard boiled eggs of my life!! I LOVE hard boiled eggs and have been devastated to not been able to make them well so far. I discovered your site when trying to find yet another website/recipe to try and will never go back. Thank you for being a high altitude food blogger….no one knows our struggles! :-p Thank you SO SO SO much!!! Looking forward to my next batch, and to trying some of your other FANTASTIC recipes!!

  4. Caroline says:

    I was thrilled to find your post as I have lived at 8,000 ft for 5 years and still can’t get hard boiled eggs that are fully cooked, don’t stick to the egg shell, etc. I just followed your instructions and am worried that I may have goofed. I let the eggs sit on the counter for 20 minutes. As I slowly lowered the eggs into the boiling water, 4 of the 10 eggs all cracked!!! Any suggestions? Thank you so much!!

    • Kelley says:

      Oh no!!! Every once in a while I have an egg crack if it hits the bottom or side of the pan too hard but never 4 at once. I use a slotted spoon to gently lower them into the boiling water and only do one egg at a time. Hope that helps!

    • Cher Bear says:

      Successful eggs at 7800 ft (Granby, CO). It was a LONG process so if you need quick eggs, this isn’t your best option. We were on vacation from So CA where altitude is zippo. After reading several recipes (and failing after trying one to the T), we took the longest process from each and combined them to try the following. Good luck and hope it works for you!

      Let sit on the counter for 20 minutes so they get room temp. Fill pot with cold water and place eggs in it. Make sure there is about an inch of water above the eggs. Turn on stove and start to heat. Once the water begins to boil, set the timer for 20 minutes. After 20 minutes, remove pot from the heat and cover for approx. 45 minutes. After 45 minutes, rinse under cold water and place in the fridge. The next morning we had perfect, not one shell cracked, easy peel with no “peel damage” hard boiled eggs!

      Honestly, I am going to try this same technique when I get home. Thanksgiving deviled eggs will never be the same!

  5. Dee says:

    I had given up on hard boiled eggs many years ago. Shell removal was painstakingly tedious. Until, in desperation for an egg recipe cause that’s what I have available, I tried this recipe tonight. The shells came off exceedingly easily and the eggs are cooked perfectly! Insert happy dance. Now I’m off to finish making your version of the egg salad sandwich for my kids’ lunches. So, cheers! to my high-altitude-hard-boiled-egg heroes, you and your husband. Thank you for sharing!

  6. Lorri says:

    Ugh! This was a complete disaster for the eggs I had intended for coloring for Easter. Most of them cracked. Back to the store…and a different method!

  7. Doug says:

    I put the eggs in cold water and bring to a boil. No shock on the egg shell. Everything else I follow to the letter including Ice Water. Elevation 6000′.

  8. stephanie says:

    THANK YOU for this recipe! We moved to CO from the Midwest a little over 4-years ago, and my husband always makes fun of me for pulling out my mom’s recipe to make hardboiled eggs. But I’ve never been able to get a good result with her recipe here. This is the first recipe of yours I’ve tried and it worked perfectly! I was finally able to peel an egg in only 2 pieces and it was a perfect yellow inside. Almost ate the entire batch I made! 🙂 Thanks! 🙂

  9. Jason Black says:

    Thanks for the recipe. I have been using a slight different recipe that was about 80% successful. This recipe got me to 100%. I’ve used it a bunch of times now and every egg has been perfect every time. I’m at 7200′ and have been baking and cooking up here a long time. It takes a fair amount longer than 15 min to get my eggs to room temperature here but its worth the wait. Thanks again.

  10. Darlene Cain says:

    Hi, Kelley! I moved from Dallas to the Denver area a little over a year ago and made several attempts at boiled eggs before they were cooked to my liking with the yellow cooked all the way through but with no green ring. I have found that twelve minutes at a rolling boil works perfectly at my house in Parker, which sits at 6000 feet above sea level. I used the Elevation app on my Android phone to find the elevation of my house, which is slightly higher than the official elevation of Parker.

  11. Darlene Cain says:

    Why do you recommend leaving the pot uncovered? Is it to prevent boil-overs or cracking the eggs?

  12. Sara R. says:

    This is the 4th time I’ve used this hard boiled egg recipe and I tend to never cook the same recipe more than 1-2 times. This is perfect! Even my husband commented on how successful my eggs turn out now. Thanks for thinking about us high altitude cooks!

  13. Jason says:

    Worked like a charm…thank you so much!

  14. Dixie says:

    So great! These tricks always work. I used to hate doing hard boiled eggs here in Colorado. Mountain Mama’s steps work like a charm!

  15. Carmen Peterson says:

    I live at 6,000 ft and found to start older eggs covered with cold water. Add 1/2 tsp soda and some salt. Salt helps to keep shells whole and soda helps the peeling. Bring cold water to rapid boil/turning it down some to maintain boil but not so frantic. Set timer to 15 minutes and when timer goes off remove from heat and soak in cold water. Keep changing water until water is cold to touch. Let egg sit in cold water several min. until you feel the eggs are cold. Crack shell several times and peel under cold running water. Voila! perfectly hard boiled eggs and no green line. Works for me every time

  16. Amanda says:

    OMG – my eggs came out perfectly done. Thank you so much for this way to make hard boiled eggs. And the shells came off so easily. Although one of my eggs did crack – so I think I need to leave my eggs out a little longer next time before boiling them. Thank you again!

  17. Cherish says:

    I don’t understand why you started off talking about tennis. I clicked on this to see how long to boil eggs at a higher altitude.

    • Kelley says:

      I talk about tennis because this is a personal blog where I not only share recipes but talk about whatever I want. If you scroll down to the recipe, it will tell you how long to boil the eggs. Thanks for stopping by!

  18. Skier says:

    Worked perfectly while visiting Snowmass Village, Colorado. Thank you!

  19. Shiloh says:

    Always have had problems with eggs sticking to the shells, trying this recipe right now. 2 of my eggs (out of 7) have cracked open. One actually exploded out the bottom of the shell. No bumping or rolling around to cause it. I’m wondering the rolling, raging boil is too much? I’m in Fort Collins.

    • Kelley says:

      Perhaps you need to use a pan that is proportionate to the number of eggs you use. Too much space between the eggs will make them rattle and roll around. Also, turn your heat back just a bit and have the water at a high simmer instead of raging boil.

  20. Heidi says:

    Can’t wait to try this for our Easter egg dying. In wondering what altitude this recipe is for and how to adjust it for my altitude of 4500 feet?

  21. Leann says:

    YOU have made my Easter dinner a success! Moved to Monument, CO (7400 ft) in 1998 and have tried EVERY trick to make HBE … some success, yet pieces of shells remained a problem. Followed your recipe (admit to adding a bit of kosher salt and baking soda to the boiling water … forgive me) with the rolling boil/15 min/3 min followed by a cold soak. Results ~ 18/18 PERFECT eggs! Thank you for making my culinary life less complicated. I am removing all other HBE techniques from my Pinterest page and wrote yours into the cover of my family cookbook = FINISHED.

  22. Lynn says:

    I’m in Utah, though not quite as high as PC. I’ve recently started using my electric pressure cooker for making my hard “boiled” eggs and it works like magic. It doesn’t matter if the eggs are older, from the market or right out of the nesting box, 6 minutes on low pressure followed by an ice bath and the shells come off in 2 or 3 pieces!????

    • Paul Brown says:

      This is my experience, too, Lynn. I live at 6,000 feet. I get the water boiling in the PC before steaming the eggs, then add the eggs, seal the PC, and start the timer for 8 minutes when the PC comes up to low pressure. (Getting the PC hot first eliminates the variation in heat time with the eggs.) After the 8 minutes, I turn off the PC and prepare an ice bath, leaving the eggs in the PC 5 more minutes as the pressure comes down. After the ice bath, they peel well.

  23. Sara says:

    Oh my gosh, bless this blog! I just moved to CO from MN, and I’m having trouble in the kitchen like you wouldn’t believe. Baking has been the worst, but even something that seems as simple as hard boiled eggs has been a nightmare. I just used your directions to a T for HBEs, and they’re ALL PERFECT! Thank you, thank you, thank you!!

  24. Melanie says:

    My significant other “taught” me how to hard boil eggs, too. The first time I made HBEs for him, he wouldn’t eat them because of the green ring around the yolk. Having been raised with the green ring around the yolk, I had no idea there this was the wrong way to make a hard-boiled egg. (My mother was a terrific cook, but I guess with her HBE’s, not so much.) So after some indignant protesting, I realized he was right and I figured out how to make good HBEs at sea level. But now I’m going through the learning curve all over again at 7900 ft. Everything seems to take longer up here! And lately I’ve been experimenting with sous vide egg cooking, with which you should theoretically get exceptionally perfect eggs every time. (All those lovely pics on the Internet…sigh) So far it has been a disaster. I’m so glad I found your site and that you’re here to help the new-high-altitude cook, but I sure wish there were more recipes out there that included high-altitude adjustments!

  25. Jaime Birren says:

    I have never mastered this…until today!! Perfect eggs that peeled like a dream. Thank you so much for this!!

  26. Jodi says:

    Thank you for this! I couldn’t remember how long to cook them for as I usually cook them in my electric kettle. My mom used this method, but only for 10 minutes for soft boiled. We are about 5,000 feet here on the front range on northern Colorado. I would have bugged my mom, but she is home sick and knowing hey probably went to bed already.

    It’s coming as I type this and so far no cracked eggs!

  27. Patti says:

    Thanks for the recipe!! One thing though: one should never put hard cooked eggs back in the carton because the carton itself may retain bacteria.

  28. Nina Naira says:

    When I am going to boil the eggs every time eggs are cracked. Now, I am following your instructions to cook hard boiled eggs without cracking them :-). Thanks, for sharing such an informative post.

  29. Jolane says:

    Wow! It worked! Easiest peel eggs I’ve made since moving to 8500 feet. Yes, there will be deviled eggs instead of egg salad. Thank you!

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