Have you tried making hard-boiled eggs only to find they are overcooked and hard to peel? No worries, today I’m sharing a no-fail method for easy-to-peel hard-boiled eggs that stay intact and have bright, yellow yolks we all love for healthy snacking and lunches.
Before you decide to head over to the grocery to purchase those overpriced and convenient hard-boiled eggs, I have the solution for cooking hard-boiled eggs at home, plus simple tips to make sure those shells glide right off, let’s get to it!
Easy Peel Boiled Eggs
Making easy-peel hard-boiled eggs happens when you cook and rest them properly. Yes, eggs need a break too :)
Here are the most important tips to making perfect, hard-boiled eggs:
Use Week Old Eggs
The best eggs for boiling are at least a week to ten days old. If an egg is fresh, the pH of the white is super low, which causes it to stick to the shell membrane. I recommend purchasing an extra carton of eggs each week, use one for omelets and scrambled eggs, and reserve the extra carton for hard-boiled eggs the next week.
Turn Off the Heat
Perfectly cooked eggs have bright and yellow yolks. I’ve found the method that works best is to bring the eggs and water to a boil, turn off the heat, and let them sit for 13 minutes. This prevents them from overcooking and the yolk getting that not-so-appetizing gray/green ring, a sure sign of an overcooked egg.
There are several ways to peel hard-boiled eggs, but make sure you give them an ice bath first. The ice-water will “shock” the membrane in between the egg white and the eggshell, loosening the shell and allowing you to peel it off in nearly one piece.
Making Easy Peel Hard Boiled Eggs Step By Step
Perfectly cooked hard-boiled eggs aren’t difficult — and, when you do it right, not only do you have an exquisitely yellow, tender center but you also have a hard-boiled egg that is easy to peel.
1.Cover with water
Set the eggs in the bottom of a large pot or saucepan and cover with cold water by 2 inches.
2.Bring to a Boil
Set the eggs over medium-high heat and bring to a rolling boil.
3.Remove from Heat
Remove the eggs from heat and cover the saucepan with a fitted lid.
4.Time for 13 minutes
Set a timer for 13 minutes and walk away. The eggs will cook slowly and perfectly in the hot water.
5.Rest in an Ice Bath
In a large bowl, make an ice water bath. Strain the eggs from the hot water and place them in the cold water for 5 minutes.
6.Crack and Peel
Carefully crack the eggshells, and gently begin removing the shells, dipping the eggs back in the water, when necessary.
Need a visual for the recipe above? Check out the video on how to make hard-boiled eggs on the stove-top:
Easy Peel Hard Boiled Eggs Cooking Time
13 minutes is the magic number for cooking large hard-boiled eggs. If you’re eggs are on the small or medium side you might want to scale down to 11 minutes.
Once the eggs and water are at a boil, remove the pot from heat, cover with the lid, and set a timer for 13 (or 11) minutes. Once you come back the egg whites will be completely set and the yolks cooked just right.
I don’t recommend boiling the eggs for 13 minutes; this will leave you with overcooked eggs with that dreaded green ring around the yolk. No bueno!
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Watch the Perfect Hard-Boiled Eggs Video!
There are a few ways to peel hard-boiled eggs without taking off the shell and in the video below you’ll see me try the most popular methods.
It’s important to keep in mind that making easy-peel eggs starts with using week-old eggs and making sure to soak them in an ice bath, prior to peeling. Once you’ve gotten that out of the way, it’s time to move on to the next step:
More Tips for Perfect Hard Boiled Eggs
Aside from cooking right and using week-old eggs, there are a few more tips to keep in mind so you make perfect hard-boiled eggs, every time.
- Don’t Refrigerate- refrigerated hard-boiled eggs will not peel well. Peel your eggs once they’ve been iced and are at room temperature.
- Baking soda- add 1 teaspoon baking soda to the water, it prevents any sticking.
- Peel under running water- the water helps to separate the egg from the shell.
How Long to Store Hard Boiled Eggs
Hard-boiled eggs will stay good for up to 5 days refrigerated in an airtight container. They are definitely one meal prep ingredient I keep on hand to make eggs salad for lunches or a high-protein snack that’s easy to grab before a run or after school sports.
Bonus tip: If you’re wanting to save eggs for longer periods of time, see how to freeze eggs here.
How To Make Perfectly Cooked and Easy-Peel Boiled Eggs
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Cuisine: How to
- Large Eggs
- 1 Tablespoon Salt
- Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
- Add 1 tablespoon of salt.
- Place the pan over high heat until it reaches a boil.
- Turn off heat, cover and let it sit for 13 minutes.
- After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
- Carefully crack the eggs shells (making sure the majority of the shell is cracked).
- Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
- As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.
- Serve immediately, use in a recipe or store in your refrigerator for three days.
The salt won’t affect the flavor of your eggs; it helps solidify the proteins within the egg, helping create an easier to peel egg! I have used both iodized (table) salt and Himalayan rock salt (the pink salt in my photo) and both have worked perfectly.
Test one egg first, if for some reason it’s a bit undercooked, put eggs back and bring to boil, turn off heat.
You need to fully cover eggs with at least 2 inches of water for this to work. less water means that it will cool down quicker and your eggs won’t cook throughly.
- Serving Size: 1 egg
- Calories: 72
- Fat: 4.8g
- Saturated Fat: 1.6g
- Protein: 6.3g
- Cholesterol: 186mg