Perfect Easy-Peel Hard Boiled Eggs

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 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.

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.  🙂

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Perfect Easy-Peel Hard Boiled Eggs

After years of trying to find my perfectly hard boiled egg, I have finally found it. Maybe it will work for you, too? Word has it that older eggs are easier to peel. I've found that it doesn't matter.

Cook Time 15 minutes

Total Time 15 minutes

Servings 6 to 12 eggs

Ingredients

• 6 to 12 large eggs
• Cold water
• Dash of salt

For the ice bath:

• A couple handfuls of ice cubes
• More cold water

Instructions

1. 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. Sprinkle in a dash of salt.
2. Bring the water to a boil over high heat. Pay attention! Once it reaches a rapid boil, allow it to continue boiling for 1-2 minutes, then immediately cover and remove from heat. Let stand, covered, for exactly 10 minutes. Set your timer!
3. 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 then allow them to rest in the ice cold water for 5 minutes.
4. For easiest peeling, 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 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.