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How To Make Perfect Hard Boiled Eggs – Easy Peel

How To Make Perfect Hard Boiled Eggs – Easy Peel

One of the first things I ever learned how to make as a child were hard boiled eggs. I was pretty obsessed with getting the perfect hard boiled egg; easy to peel, no pale green or undercooked yolks and no rubbery whites. Around Easter I was so proud to be able to make all of the eggs for our easter egg hunts. I took this job pretty serious.

Getting the perfect hard boiled egg isn’t hard at all. Here are the things I was taught in order to get the perfect, easy peel hard boiled eggs every time!

 

how to make perfect hard boiled eggs easy peel

1.) Always salt the water. This is suppose to help make the eggs easier to peel. (not sure if this is true but grandma says so, so eh!)

2.) Always use older eggs. Fresher eggs are harder to peel. Purchase eggs and let them sit in  the refrigerator for 3-5 days before boiling. I know this one is true because I have chickens and  trying to boil those eggs as soon as they’ve been laid always results in a disaster.

3.) Boil for 2 -3 minutes only. Yep, 2-3 minutes is all it takes to create an egg that has fluffy yellow yolks and perfect whites!

That’s it really!

Well..there’s a little more (see video)

But really it’s  just all about having the perfect eggs, the perfect water and the perfect timing.

Need something to make with all these eggs? Try out these sinful deviled eggs or amazing potato salad!

Watch me make these perfect, easy peel hard boiled eggs from start to finish!

 

 

how to make perfect hard boiled eggs

 

4.7 from 7 reviews
How To Make Perfect Hard Boiled Eggs - Easy Peel
 
Prep time
Cook time
Total time
 
This easy, fail-proof technique creates easy to peel, hard boiled eggs with fluffy yellow yolks. No more green or gummy yolks. This is the only way I make my hard boiled eggs!
Author:
Serves: 12
Ingredients
  • 12 large eggs (use older eggs, fresh eggs are harder to peel)
  • 1 teaspoon salt
Instructions
  1. Place eggs in a large pot in a single layer.
  2. Fill the pot with cold water until it covers the eggs by 1 inch.
  3. Add salt.
  4. Bring to a strong, rolling boil.
  5. As soon as it comes to a strong boil, boil for 2-3 minutes (time this so that you don't overcook the eggs)
  6. After 2-3 minutes remove pot from heat and cover.
  7. Let the eggs sit in the hot water for 10-15 minutes. They will continue cooking. Do not remove the lid.
  8. Pour off the water and add a few changes of cold water. Let the eggs sit in the cold water to cool off.
  9. To speed up the cooling process, add in ice to make the water really cold.
  10. Peel the eggs starting at the bottom (widest part). There is a small air pocket there. Roll the egg on it's side to loosen the peel all around.
  11. Enjoy!
Notes
~TIPS~
Be careful not to overcook. You may need to practice to get the perfect cooking time for your range, but I've found 2-3 minutes of boiling usually works for most.
Crack the egg starting from the base ( widest part) since there is a small air pocket there which will make starting the egg easier.
Use older eggs, fresh eggs are harder to peel.
Store peel eggs in the refrigerator. Makes a great snack!
 

13 comments

  1. good job on this recipe.

  2. Hey girl just wanted to say love your blog!! Lots a great information.. keep it up!! :) The eggs turned out perfect!

  3. I’ve found the only fool proof way to boil eggs and it doesn’t involve salt, vinegar, or anything other than eggs and water. The key is to bring your water to a boil first, before you add the eggs. IMPORTANT: The eggs MUST be brought to room temperature, otherwise the eggs will crack terribly. Boil for 10 minutes, remove from heat, cover the pot and let sit for 5 minutes. Transfer the eggs to cold water and switch out the water every 10 minutes until eggs are completely cool. As Monique mentioned, use eggs that are a couple of days old. I have done this and have never had an overcooked, undercooked, or cracked egg. Try it!

  4. I use the same method but timing is a little different. I start with cold salted water with eggs in, and on high heat, I bring it all to a strong rolling boil. Then take it off the heat and let set for only 10 minutes. Basically the same. This is a tried and true method.

    In reply to using fresh eggs comment– I always find if I crack an egg when I drop it into the pot by accident some of the egg white will seep out. Do you have this issue? How do you avoid it?

  5. Tried this method and have found it much easier, thanks so much.

  6. Fresh eggs are the best tasting, why not use fresh. If you take the fresh eggs and lightly crack the large end before boiling with a light tap on the counter they will peal easy. I also raise chickens and used the old egg theory till learning the cracked egg method before boiling makes all eggs easy to shell. Hope you try it and blog your new found finding.

  7. I just discovered your website today. I love it! What a gold mine of fantastic information! Thanks for posting this video.

  8. I didnt know your method would make a big difference in my boiled eggs but I was wrong! I never had an egg come out this great. A little change can make a big difference.

  9. i make boiled eggs 4 my hubby&3girls..I always end up with green ring around yolks…So i will try it ur way … ty 4 the vids cause they show us the results …..

  10. I just tried this method! I was a little skeptical at first but it totally works! Perfect hard boiled eggs!

  11. lol my eggs took forever to start boiling, and i had my stove on the highest heat! I think it’s because I didn’t add the salt until they were in the water for like 4 minutes. But even after I did that, they took like 15 minutes to boil. What did I do wrong?

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