How to Peel Hard Boiled Eggs

Three easy methods to peeling perfectly, cooked hard-boiled eggs without taking off half the egg white. 


  • 1 dozen large eggs
  • 1 tablespoon salt
  • Water


  1. Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
  2. Add 1 tablespoon of salt.
  3. Place the pan over high heat until it reaches a boil.
  4. Turn off heat, cover, and let it sit for 13 minutes.
  5. 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.
  6. Carefully crack the eggs shells (making sure the majority of the shell is cracked).
  7. 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.
  8. 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. 
  9. 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. 
  10. Serve immediately, use in a recipe, or store in your refrigerator for three days for future use. 



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