I feel a bit like I’ve been holding out on you. Maybe, just slightly, cheating on you. Well, not on you. But on my tried-and-true hard-boiled egg method.
I posted it a couple years ago, and it’s the only way I boiled eggs until I saw Sally post about an absolutely no-fail method for boiling eggs and I knew I had to try it just to compare. I was pretty certain my method would hold up.
But I was wrong. This slightly different (but still extremely simple) way of making hard-boiled eggs is perfect. Every single time. And that’s not an exaggeration.
I’ve been boiling eggs this way for months and months now and have never had an egg that didn’t peel easily and almost magically.
Even fresh eggs peel perfectly. EVEN FRESH EGGS! Sorry to shout, but if you have ever tried to peel a fresh egg that’s been hard-boiled, you know this might be hard to believe as you hold the remnants of chunky, pitted egg whites and shards of peels in your hands.
Before we got chickens, I heard many, many chicken owners say that if I wanted hard-boiled eggs, I’d have to save some eggs for weeks before trying because fresh eggs just don’t peel.
But I’m happy to report, they do peel! And quite easily. So if you’re gearing up for deviled egg season, egg salad sandwich season, or if you just eat hard-boiled eggs by the dozen each week for breakfast and lunch like we do, then you should definitely give this method a go.
One tip I’ll mention specifically is to make sure you get under the membrane that sits between the shell and the egg as you peel. I’ve found it helps to tap the larger end of the egg on the counter and start peeling from there – there’s often an air pocket that helps the peeling get off to a good start.
Even though I’ve changed my allegiance to a different hard-boiled egg method, I’m fairly certain this is the one I’m sticking with now and forever. Hard-boiled eggs that are this easy to peel make me ridiculously happy. I hope they make you feel the same way!
You can boil as many eggs as your pot will hold - just make sure they stay in an even layer and aren't too tightly packed together.
If using smaller or larger eggs (than the large eggs called for), adjust the time as needed.
- Large eggs (storebought or fresh)
- Fill a pot of water halfway and bring to a boil.
- Gently lower eggs into the water (enough for an even layer). A strainer or slotted spoon works well for this - try to get them into the water as quickly as possible. Make sure the water covers the eggs by at least an inch. If not, add more hot water.
- Bring the water to a gentle simmer and start timing for 12 minutes. Take care not to let the water come to a rolling boil or the egg whites can be rubbery and tough; keep it at a gentle simmer.
- Fill a bowl with ice water.
- Remove the eggs from the water with a strainer or slotted spoon or carefully drain the water from the pot.
- Dump the eggs into the ice water and let the eggs sit for 5-10 minutes.
- Take the eggs out of the ice water and peel immediately, tapping the large end of the egg to start the peeling and making sure to get under the membrane while peeling. The peeled eggs can be stored in a covered container in the refrigerator for several days.
Recipe Source: from Sally at Good Dinner Mom