The best method for perfect hard-boiled eggs that are easy to peel. These hard boiled eggs turn out a perfectly set yellow yolk and egg white.
Do you have trouble hard-boiling your eggs so that they are perfectly yellow in the middle? Or, maybe you have that conquered, but you can’t peel those darn eggs to save your life?
I used to be one of you. 😉
It was only in the last few months that I finally found my perfect hard boil method by combining a few tips from friends, family, blogs, and cookbooks. A few finds on Pinterest helped a little, but never was fool proof — for me. I encourage you to try my Perfect Easy-Peel method, but keep in mind that a lot of variants may affect your outcome, such as the type of pot you use, the kind of eggs, how old your eggs are, etc.
Tips for Easy Peel Boiled Eggs
- Use older eggs. Eggs that are 7 to 10 days old peel better, as they have a larger air pocket to begin with.
- Find the air pocket. Start peeling from the air pocket and try to grab the “skin” to help aid in the peeling.
- Have patience and light fingers. For those trickier ones, work slowly around the egg and allow your fingers to continue lightly peeling. If it’s a really stubborn one, try holding the egg under the cold ice bath while peeling.
- Crack the shell in various places around the egg before peeling.
Perfect Egg Yolks for Hard Boiled Eggs
This method of boiling eggs results in perfectly set yellow egg yolks and egg whites. The trick is cooking the eggs for exactly 10 minutes and making sure you are watching your timer! One more minute and you risk the green ring around the yolk! Ew! Less time may result in a more runny yolk and the egg white not set. If you prefer a less cooked egg, then cook for 6 to 8 minutes instead.
This is the method that works for me. I hope it works for you, too. And, if not, I hope you can do what I did and combine some of these tips with others you have stowed away to find your own flawless strategy.
Perfect Easy-Peel Hard Boiled Eggs
- 6 to 12 large eggs (eggs should be 7 to 10 days old)
- Cold water
- pinch of salt
For the ice bath:
- A couple handfuls of ice cubes
- More cold water
- Carefully place the eggs in a single layer on the bottom of a large pot (I use my Dutch oven). Cover with cold water, just until the eggs are covered by about a 1/2-inch. Add salt.
- Bring the water to a boil over high heat. Pay attention! Once it reaches a rapid boil, allow it to continue boiling for 1 minute, then immediately cover and remove from heat. Let stand, covered, for exactly 10 minutes. Set your timer!
- Meanwhile, prepare an ice bath in a large bowl by combining some ice cubes and cold water. When 10 minutes is up, uncover the pot and use a slotted spoon to transfer the eggs to the ice bath.
- When the egg is cool enough to handle (after about 1 minute in the ice bath) peel immediately from the ice bath by cracking the egg shell on the hard counter until you find an air pocket. Start peeling from the air pocket, making sure to catch the "skin" underneath the shell. If any pieces of shell remain, dip peeled egg back into the ice bath to clean off the rest.
- If not peeling right from the ice bath, store in the refrigerator then peel later while cold, using the same technique of finding the air pocket. Run under cold water while peeling to help, if needed.