Easy Peel Hard Boiled Eggs
Easy peel hard boiled eggs video
Gah! Guess what we’ve all been boiling eggs the wrong way. Or I have at least. For years I touted this method of hard boiling eggs and while it certainly works fine, I’d still end up with 30% of my eggs being a serious pain in the ass to peel. No matter how old they were, how long they cooled in the ice bath, peeling under water or not, adding baking soda or vinegar to the water. None of it really makes that big a difference, it turns out, to getting easy peel hard boiled eggs
What does make a difference? Boiling water start!
I read about this on Serious Eats and obviously had to try it. And thus far, after 20+ trials, I’ve yet to have it fail me. The idea is that by putting the eggs into boiling water, the shell membrane adheres only to the shell, rather than gluing the shell to the albumin, which is what makes removing the shell cleanly and smoothly an impossibility. No more!
But wait. Won’t the egg crack if you put it right from cold fridge to hot water? No. No it won’t. Lower the eggs into the boiling water carefully using a slotted spoon and they don’t crack. I know. It gets me, too. But I’ve only had like 2 crack, ever. If you’re super worried, leave them out on the counter for a couple hours so they can warm up and it’ll be less of a temperature shock.
The post-cooking ice water bath is still important, though. That will cool them fast so you can get to peeling and, according to Serious Eats, also reduces the size of the air pocket in the fat end of the egg. Mine still usually have little dimples in the fat ends, so I’m not sure about that, but it does cool them off faster and I think helps the peeling go even “smoother”. Ha!
Watch the Easy Peel Boiled Eggs Video on YouTubePrint
Easy Peel Hard Boiled Eggs
- Cook Time: 11 mins
- Total Time: 11 minutes
- Eggs (the older, the better)
- Fill a pot with 1 1/2-2 inches of water. Cover and bring to a strong boil.
- Lower cold eggs into boiling water witha slotted spoon. Be careful not to splash.
- Count to 30.
- Reduce heat to the lowest simmer your pot will go. The temperature of the water at this stage should be 180-200ºF.
- Set a timer for 11 minutes for hard boiled eggs (6 minutes for soft boiled eggs).
- Fill a bowl with ice and water – the size of the bowl depends on how many eggs you are cooking.
- When the timer goes off, use the slotted spoon again to lift eggs out and into the ice bath. (If you’re boiling lots of eggs, reuse the water!)
- Allow eggs to sit in the bath for 15 minutes until completely cool. (Save this cool water to pour on your house plants!)
- Store in the refrigerator or peel now.
Then use your perfectly peeled boiled eggs to make