Perfect Easy Peel Hard Boiled Eggs Recipe (2024)

This hard-boiled egg recipe results in perfectly tender whites and creamy yolks. Cook the perfect hard-boiled egg every single time with this simple technique. You’ll never struggle with green yolks, rubbery whites, or hard to peel eggs again!

If you’ve ever gotten frustrated with hard to peel eggs, believe me, I’ve been right there with you. It’s never so stressful as when you’re trying to get perfect eggs for a deviled egg tray and the shells just won’t cooperate and you wind up with pitted, pock mark eggs. Terrible.

We’ve all been there — and every single time it would happen I’d think to myself, what did I do differently today than last time when the eggs came out perfectly?

Then I discovered it was the way I was boiling the eggs. This method works with both fresh eggs and older eggs. There are no fancy tricks or additives like vinegar or baking soda in the water – just plain water.

It was the temperature of the water that way key. It’s so easy – let’s get started.

What ingredients do I need for Hard Boiled Eggs?

You will not believe me, but it’s true. There’s nothing special needed to make easy-to-peelhard boiledeggs. The age of the eggs also does not matter with this technique.

Eggs– I use extra large eggs. Any variety – fresh or older eggs make no difference with this technique.

Water– used both for boiling the eggs and for shocking the eggs in a water bath.

Ice– used for shocking the eggs after boiling.

How Long to Cook Hard boil Eggs?

1. Fill a pot with water. There should be enough cold water to cover the eggs completely DO NOT put the eggs in yet!
2. Bring the water to a boil over high heat.
3. Add the eggs and lower the heat to a simmer. For perfectly cooked eggs, cook for 11 to 13 minutes. I prefer mine cooked for exctly 12 minutes.
4. While the eggs cook, prepare an ice bath. Fill a large bowl with cold water and add enough ice to turn it into ice water.
5. When the eggs are finished cooking, turn off the heat and IMMEDIATELY remove them from the pan of hot water and place them into the bowl of ice water. Chill in the ice bath for 5 minutes.
6. Remove the eggs from the ice bath and peel. The shells will slip right off in large chunks.

Bring the water to a boil and then reduce the heat to a simmer as you add the eggs – do not boil over high heat. This keeps the eggs from jiggling around in the pot causing microcracks which allow the whites to seep out. If this happens, you can add 2 tablespoons of plain white vinegar to the water to control the whites but it isn’t necessary. They will cook quick enough and naturally seal any cracks.

How Do I peel Hard Boiled Eggs?

1. My technique is a tap, tap, roll. I generally tap the top, tap the bottom, and then lay the egg on its side and roll it in one complete revolution. The peels usually slip right off.
2. If I’m having trouble, I will peel them under a drizzle of running water.

How Long do Hard Boiled Eggs last?

Hard boiled eggs should be refrigerated in an air-tight container. They are safe to eat for up to 7 days.

Easy Peel Hard Boiled Eggs

Ronda Eagle | Kitchen Dreaming

These easy to peel hard-boiled eggs have perfectly tender whites and creamy yolks. Cook the perfect hard-boiled egg every single time with this simple technique. You’ll never struggle with green yolks, rubbery whites, or hard to peel eggs again!

5 from 3 votes

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Cook Time 13 minutes mins

Total Time 13 minutes mins

Course Appetizer, Salad

Cuisine American

Servings 4 people

Calories 162 kcal

Ingredients

• 8 large Eggs
• Water
• Ice

Instructions

• Fill a pot with water. The water should be high enough to cover the eggs completely. Cover and bring the pot of water to a rolling boil over high heat. DO NOT put the eggs in yet.
  

• Once the water has come to a rapid boil, gently add the eggs and reduce the heat to a simmer. For perfectly cooked eggs, cook for 11 to 13 minutes. (I cook mine for 12 minutes).
  

• While the eggs cook, prepare an ice bath. Fill a large bowl with cold water and add enough ice to turn it into ice water.

• When the eggs are finished cooking, IMMEDIATELY remove them from the pot of hot water and place them into the ice bath. Chill eggs in the ice bath for 5 minutes.

• Remove the eggs from the ice bath and peel. The shells will slip right off in large chunks.

Nutrition

Serving: 2eggsCalories: 162kcalCarbohydrates: 0gProtein: 14gFat: 10gSaturated Fat: 3gCholesterol: 421mgSodium: 161mgPotassium: 156mgSugar: 0gVitamin A: 610IUCalcium: 63mgIron: 2mg

Tried this recipe?Let us know how it was!

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