Easy-To-Peel Hard Boiled Eggs

Easy-To-Peel Hard Boiled Eggs

Why hard boiled eggs can be challenging for home cooks

Something that seems so simple, boiling an egg, can be a challenge. On the one hand, there are two ingredients eggs and water. Yet, I’ve had under cooked, over cooked eggs with a green ring, and shells sticking to the egg so bad they are impossible to peel. 

Enter in all the variables

Look at all the variables. Gas stoves, electric stoves, and different power levels on those burners make a difference; some say older eggs versus fresh ones can affect how easy an egg peels; the size of an egg can affect the cooking time; and where you live above sea level (Colorado versus California) also makes a difference. I’m not kidding—I’ve lived all of it which is why I haven’t posted a recipe until now.

I’ve tried so many methods since I started publishing recipes in 2009. I’ve been hesitant because the method I landed on is different than many of the chefs I follow. Nonetheless, in my experience, the most important variable for easy-to-peel eggs is to boil the water first and then add the eggs. 

How to Make Easy-To-Peel Hard Boiled Eggs

I would go as far as to call this recipe foolproof, but there is something that can go wrong with this method. On occasion an egg will crack from the shock factor of adding a cold egg to boiling water. To mitigate this possibility take the eggs out of the refrigerator 20 minutes or so before you start boiling the water. If you are making them for guests and you want to make sure they look good make an extra egg or two just in case. I do get a cracked egg once in a while, and if I’m chopping them up for a salad—it doesn’t matter. I would much rather deal with a cracked egg that ends up miss shaped due to some of the egg white leaking from a broken shell, than having a dozen eggs that I can’t peel. Once I had an entire batch of eggs that I couldn’t peel, but I’ve never with “the boil first then add eggs” method.

Easy-To-Peel Hard Boiled Eggs
Extra large eggs
pot of water big enough to have eggs under water by 1 inch

1. Remove eggs from refrigerator and let sit safely on the counter so they can’t roll off and crack. (Yes, I’m speaking from experience).

2. Bring a pot of water to a rolling boil.

3. Turn heat down to maintain a low boil. Using a large spoon or spider strainer (why do they call it that), lower eggs swiftly and gently into the water 2 or 3 at a time. You want to guide the eggs so they don’t hit the bottom of the pot on their own accord.

4. Maintain a low boil for 12 to 14 minutes. If you have an electric stove that doesn’t maintain a consistent temperature, meaning sometimes it’s red hot and then lowers, you’ll want to cover the pot with a lid. This is the step where you will need to experiment with some batches to get the right timing for your variables. I need to do a 13 to 14 minute egg. If they get overcooked you’ll end up with a green ring around the yolk.

5. Remove the eggs from the stove and drain the boiling water and replace with cool running water. Add some ice if necessary. Just as soon as you can handle the eggs, crack the round bottom side of the egg in the pot while its under water. The cool water starts making it’s way between the shell and the egg. Repeat until all the eggs are cracked.

6. Starting at the bottom where the shell is cracked peel the egg under water. Peeling the egg under water or under running water makes it much easier to peel them.

7. Once all the eggs are peeled use an egg slicer, cut in half, or quarter them for salads. If you are preparing a lot of eggs for show, be sure to wipe the knife clean between cuts.

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Easy-to-Peel Hard Boiled Eggs

January 29, 2022
: Varies
: 25 min
: 14 min
: 29 min
: Intermediate

By:

Ingredients
  • Extra large eggs
  • pot of water big enough to have eggs under water by 1 inch
Directions
  • Step 1 Remove eggs from refrigerator and let sit safely on the counter so they can’t roll off and crack. (Yes, I’m speaking from experience).
  • Step 2 Bring a pot of water to a rolling boil.
  • Step 3 Turn heat down to maintain a low boil. Using a large spoon or spider strainer (why do they call it that), lower eggs swiftly and gently into the water 2 or 3 at a time. You want to guide the eggs so they don’t hit the bottom of the pot on their own accord.
  • Step 4 Maintain a low boil for 12 to 14 minutes. If you have an electric stove that doesn’t maintain a consistent temperature, meaning sometimes it’s red hot and then lowers, you’ll want to cover the pot with a lid. This is the step where you will need to experiment with some batches to get the right timing for your variables. I need to do a 13 to 14 minute egg. If they get overcooked you’ll end up with a green ring around the yolk.
  • Step 5 Remove the eggs from the stove and drain the boiling water and replace with cool running water. Add some ice if necessary. Just as soon as you can handle the eggs, crack the round bottom side of the egg in the pot while its under water. The cool water starts making it’s way between the shell and the egg. Repeat until all the eggs are cracked.
  • Step 6 Starting at the bottom where the shell is cracked peel the egg under water. Peeling the egg under water or under running water makes it much easier to peel them.
  • Step 7 Once all the eggs are peeled use an egg slicer, cut in half, or quarter them for salads. If you are preparing a lot of eggs for show, be sure to wipe the knife clean between cuts.

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