Hard-Boiled Eggs Recipe with an Easy Peel Method
Simple, no-fail hard-boiled eggs with an easy peel method that works every time. Made with just eggs and water, this foolproof technique gives you perfectly cooked eggs with shells that slide right off with no tricks or extra steps needed.
Servings: 6
Calories: 63kcal
Ingredients
- 6-12 large eggs
Instructions
Pot Size:
- Use a larger/wider pot when cooking more eggs. Eggs should fit at the bottom of the pot in one layer with some space left between them. Don't stack lots of eggs into smaller pot, this will effect how well they cook through.
Cooking Eggs:
- Pull the eggs out of the refrigerator first to let them warm up slightly on the counter.
- Fill the pot with water half way up and bring it to boil.
- Once water is boiling, use a slotted spoon to add the eggs carefully to the bottom of the pot. Don't drop the eggs in or they will crack.
- Lower the heat to slightly below medium and cover the pot with a lid.
- Let the eggs cook for 10-12 minutes. At 10 minutes the egg yolks will be slightly more "fudgy" and at 12 minutes, they will be more set and crumbly.
- When time is up, pour off the hot water and run cold water over the eggs to shock them and cool them down. You can either let the cold water run over them or fill and drain off cold water every few minutes until eggs are cooled.
Easy Peel Method:
- Once the eggs are cooled enough to handle, start by tapping it on the board at the top and bottom to crack and the all around.
- Once they are cracked all around, gently roll the egg with your palm on the cutting board to crack it finely add around. This created finer cracks and loosens the shell.
- Start peeling the egg and make sure to grab the clear white membrane that's under the shell. Grab the shell WITH that membrane and pull off. The membrane will help pull the shell off nice and easy. Gently pull off the shell.
Video
Notes
- Egg size - note that the egg size does effect the cooking time slightly. So add or take away a minute or two for smaller and larger eggs.
- Water boiling over? - If any of the eggs have cracks and release some egg while, there will be a chance that the water will boil over while eggs are cooking. Keep an eye on it. To mitigate, leave a large crack with a lid for steam to escape.
- Don't overcook the eggs! - Overcooking the eggs makes it infinitely harder to peel because the shells gets stuck on the egg white.
- Peeling cold eggs - Note that warm and room temperature eggs are easier to peel than cold refrigerated eggs!
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg