Easy-To-Peel Hard Boiled Eggs
Yield: 6 servings
This simple recipe for Easy Peel Hard Boiled Eggs says goodbye to frustrating peeling and HELLO to perfectly cooked, perfectly peeled eggs!
Ingredients
- 12 large eggs
Instructions
- Fill a large pot with 2" to 3" of water, then set it on the stovetop over high heat. Bring to a boil.
- Use a large slotted spoon or spider to gently and quickly lower the eggs into the hot water. I use a very large slotted spoon and add 2 eggs at a time. Cook any number of eggs that you wish, as long as you only have a single layer of eggs that is not overcrowded.
- As soon as you finish adding the last egg to the pot, set a timer to cook for 14 minutes. This will give you egg yolks that are cooked through + whites that are firm. If you want eggs with very jammy yolks, cook for just 7-8 minutes. This may take some experimenting to get your idea of a perfectly cooked egg, as there are many variables (age and size of eggs, pot size, amount of water in the pot, cooking temperature, etc.). See Notes below for more.
- Cook the eggs at a gentle simmer, with very small bubbles rising throughout the water. If the water is ever boiling rapidly, causing the eggs to knock around, be sure to decrease the heat.
- While the eggs are cooking, set up an ice bath: just add cold water and ice to a bowl that's large enough to hold the eggs.
- Once the timer dings, drain the eggs (or remove them with a large slotted spoon or spider) and gently add them to the ice bath, to stop them from cooking more. Set a timer for 3 minutes. Then remove the eggs from the ice bath.
- Gently tap the eggs on the counter, at the rounder/wider end of each egg. This end has an air pocket, which makes it easier to start peeling the egg. It's helpful to peel the eggs under cool running water. If you won't be using/eating the eggs right away, leave the eggs unpeeled and store them in an airtight container in the fridge for up to 1 week.
Notes
When I'm making deviled eggs or when I want yolks and whites that are more firm, I set the timer for 14 minutes. Other times, I usually opt to cook for less time, so the yolks are at least a little bit jammy.
Method very slightly adapted from the one used by my friend Joanne Ozug, the former owner of FifteenSpatulas.com.
Nutrition Information:
Serving: 1 Calories: 126kcal Carbohydrates: 1g Protein: 11g Fat: 8g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 0.03g Cholesterol: 327mg Sodium: 125mg Potassium: 121mg Sugar: 0.3g Vitamin A: 475IU Calcium: 49mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.