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!
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.
Watch me make these perfect, easy peel hard boiled eggs from start to finish!
- 12 large eggs (use older eggs, fresh eggs are harder to peel)
- 1 teaspoon salt
- Place eggs in a large pot in a single layer.
- Fill the pot with cold water until it covers the eggs by 1 inch.
- Add salt.
- Bring to a strong, rolling boil.
- As soon as it comes to a strong boil, boil for 2-3 minutes (time this so that you don't overcook the eggs)
- After 2-3 minutes remove pot from heat and cover.
- Let the eggs sit in the hot water for 10-15 minutes. They will continue cooking. Do not remove the lid.
- Pour off the water and add a few changes of cold water. Let the eggs sit in the cold water to cool off.
- To speed up the cooling process, add in ice to make the water really cold.
- 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.
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!