This step-by-step photo tutorial will show you exactly How to Make Easy-Peel Hard Boiled Eggs!
Never struggle with peeling a hard boiled egg again. That’s right!
Not too many people enjoy the challenge of peeling the shell off a stubborn hard boiled egg. You know when the shell sticks like crazy and takes half of the egg with it? Yeah, no thanks! Today is the day that I share the method I have used for years to make the perfect easy-peel hard boiled eggs.
Hard boiled eggs are something I make often. They’re an easy and low-cost quality protein option that you can simply eat with a dash of salt and pepper (maybe a little hot sauce) or add on top of a salad for a boost of protein. We also have several insanely delicious recipes on our blog that call for boiled eggs including:
- Buffalo Ranch Egg Salad
- BLT Egg Salad
- Curry Egg Salad
- Greek Yogurt Deviled Eggs
- Roasted Cauliflower Sweet Potato Salad
The method that I’m about share works well for both farm-fresh eggs and store-purchased eggs. Some recipes I’ve seen suggest the addition of salt and/or vinegar to the boiling water, but I have never found those two ingredients to make much of a difference so you won’t find those in my preferred method.
The key to easy-peel, hard boiled eggs is to bring the water to a boil first, then add the eggs. After boiling, they get transferred to an ice bath which is where the magic happens. No, they don’t peel themselves, BUT the shells come off incredibly easy! Plus with the boiling time I suggest, you won’t get that nasty looking greenish/bluish colored sulfur ring around the yolk! Hallelujah!
First, I like to start with 6-12 organic large eggs. This number varies from time to time depending on how I intend to use them. So whether I’m cooking them up to enjoy as a snack, in a recipe or if my hubby is on a lunch-packing kick (he goes in spurts), the number of eggs I boil isn’t always the same.Never struggle with peeling a hard boiled egg again. This step-by-step photo tutorial will show you exactly How to Make Easy-Peel Hard Boiled Eggs. Click To Tweet
Here’s a step-by-step photo tutorial showing you exactly how to make easy-peel hard boiled eggs.
What you’ll need to make easy-peel hard boiled eggs:
- Whole eggs (I prefer organic or farm fresh)
- Pot (I use a 2 quart saucepan)
- Medium bowl
- Slotted spoon (I use this one)
- Water for boiling
Step 1: Fill a pot with water, about 3/4 full, and bring to a boil.
Step 2: Once water is boiling, add the eggs carefully with a slotted spoon.
Step 3: You want the water to remain at a gentle boil (not rigorous). Set a timer for 12 minutes. For softer boiled eggs, you can reduce to 10 minutes.
Step 4: While eggs are boiling, fill a medium bowl with ice and water to make an ice bath.
Step 5: When the boiling time is up, immediately transfer hard-boiled eggs with a slotted spoon to the ice bath. Let eggs sit in the ice bath for 10 minutes.
Step 6: Once the 10 minutes is up, the eggs are ready for easy peeling!
How long do hard boiled eggs last in the refrigerator?
Hard boiled eggs will last one week in the fridge in an airtight container, peeled or unpeeled. This makes for a perfect food to meal prep on the weekend! Recipes that are made with hard boiled eggs like salads, will safely last for 3-4 days in the fridge.
What if I’m making hard boiled eggs at altitude?
Per Jess’ recommendation, who lives in Colorado at 5,500 ft. elevation, she suggests to increase the boiling time by 10%-15%.
I hope you found this How to Make Easy-Peel Hard Boiled Eggs tutorial to be helpful! Please share any feedback in the comments below.
Here is a list of our other super helpful How To Tutorials:
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- How to Make Butter
- How to Make the Perfect Chicken Breast
- How to Make Instant Pot Bone Broth
- How to Make a Whole Chicken in the Instant Pot
- How to Make Grain-free Tortillas
- How to Make Corn Tortillas
- Fill a pot of water about 3/4 full. Bring water to a rolling boil.
- Once water is boiling, add eggs carefully. A slotted spoon works great.
- The water should be at a gentle, rolling boil, not vigorous (a vigorous boil will increase chances of eggs cracking). Adjust the heat as necessary.
- Set a timer for 12 minute for a hard-cooked yolk. 10 minutes for a softer-cooked yolk.
- While eggs are boiling, make an ice bath by filling a bowl half way with ice and water.
- Once boiling time is up, immediately transfer eggs from boiling water to the ice bath with a slotted soon. Let eggs sit in ice water for 10 minutes.
- After the 10 minutes, eggs are ready to be peeled.
A 2-quart pot works great for boiling up to 12 eggs.
Hard boiled eggs will last one week in the fridge in an airtight container, peeled or unpeeled.
If cooking at altitude, we recommend increasing the boiling time by 10%-15%.
- Serving Size: Hard Boiled Egg
- Calories: 70
- Sugar: 0 g
- Sodium: 70 mg
- Fat: 5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
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