How to Peel Hard Boiled Eggs
Three easy methods to peeling perfectly, cooked hard-boiled eggs without taking off half the egg white.
- Cook Time: 18
- Total Time: 18 minutes
- Yield: 12 hard-boiled eggs
- Category: How-to
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
- 1 dozen 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 13 minutes, remove the eggs from the pan and place them in an ice-water bath and cool for 5 minutes. The ice-water bath 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.
- Carefully crack the eggs shells (making sure the majority of the shell is cracked).
- If using the crack and roll method, crack the egg around the center and then roll it on a flat surface. As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of the shell.
- If using the spoon method, make a small crack in the eggs, and using the spoon, carefully insert it underneath the shell, making a circular “scoop” motion to remove the boiled egg from the shell.
- If using the container method, fill a small lidded container with cooled, hard-boiled eggs and add enough water to cover them. Place the lid over the container and give it a good shake until the eggshells begin to fall off. You may need to peel off the remaining bits of shell.
- Serve immediately, use in a recipe, or store in your refrigerator for three days for future use.
- Serving Size: 1 hard-boiled egg
- Calories: 72
- Fat: 4.8g
- Saturated Fat: 1.6g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 6.3g
- Cholesterol: 186mg
Keywords: how to peel hard-boiled eggs