Having trouble getting consistent results when making hard boiled eggs? Check out this Fool Proof Method for perfectly cooked eggs that are easy to peel.
Easy Peel Hard Boiled Eggs
Perfect eggs, hard boiled eggs, are a necessity for deviled eggs, fancy breakfast toasts, on the go snacks, and a delicious addition to tuna and egg salad sandwiches.
But sometimes I can’t get my eggs just the way I like them!
Are you the same way?
What is the best way to hard boil an egg?
Of all the methods out there, the OLD SCHOOL stovetop boiling method produces the best, most reliable, and most consistent results for easy-peel eggs every single time.
Stove Top Method
When boiling on the stove, there is some debate between a cold start and a hot start. Here are the differences.
- start with eggs covered by 1 inch of cold water
- bring to a rolling boil
- boil for 30 seconds, cover, remove from heat
- let sit in cooking water for 12 minutes
- remove to an ice bath
- chill for 10 minutes
- peel or store
- bring the water to a boil
- add the eggs gently
- boil for 30 seconds, lower the heat to a simmer, and then cook for 14 minutes
- shock in an ice water bath for 10 minutes
- store or peel
After reading trying out both methods, I have consistently better results with the hot start.
Adding the fresh eggs to water that is already boiling really makes a difference.
Scientifically speaking, a hot start sets the outside of the egg whites faster and keeps it from fusing to the membrane and shell like a cold start does.
This helps with peeling later!
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How long does it take to boil an egg?
Once you start cooking eggs on a regular basis you will learn how your pots and stove affect your eggs so trial and error is best.
But most standard large eggs will be cooked through at 10-12 minutes.
The first few times I would make a few extra and take one out and run it under cold water to check doneness and note the time.
If it’s not done let the eggs cook a few minutes longer and test another one.
When I boil eggs I usually cook at least a dozen. We eat a lot of eggs in our house and if I am going to make some on the weekend, I like to get it all done at once
Lots of things factor into cooking times such as:
- how done you like them
- altitude – yes this is a thing
- size and shape of pan
- size of eggs
- temperature of eggs (I start at room temperature not cold eggs)
- ratio of eggs to water
How to hard boil eggs on the stove
First: Place eggs in a pot large enough that all the eggs are in a single layer. Cover the eggs with 1-2 inches of water. Remove eggs. Bring water to a boil on stove.
Second: Carefully add the eggs to the hot water. I like to use a spoon to add them so I don’t burn my fingers or drop the eggs in and crack them.
Third: Boil for one minute. Turn heat off. Cover the pot with a tight fitting lid. START TIMING! Let the eggs sit for 10-12 minutes.
Fourth: Remove eggs gently and place in an ice bath. Chill for 15 minutes before peeling or storing.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Tips for easy peeling
Looking for tips on how to make hard boiled eggs easy to peel? These are just a few!
- Baking Soda – Old wives tale states that this makes them easier to peel. I haven’t found that to be true, just a waste of baking soda. But knock yourself out if you want to add it. 1-2 teaspoons per dozen eggs.
- Vinegar – I have heard of this but haven’t really found it to matter other than to keep the whites of the egg running out if you happen to crack an egg while cooking.
- Salt – another tip stated that it helps prevent cracking during the cooking process and makes the eggs easier to peel. Jury is still out on this one.
- Ice Bath – the best way to get eggs that peel easily. Lots of ice and cold water shocks the eggs. Stops the cooking process and makes the egg contract inside the shell which makes peeling easier.
- Heat Source – if you have a stove top that doesn’t stay hot after you turn it off, turn the temperature to simmer and cook the eggs for 2 minutes after the initial boiling before turning the heat off.
- Water – If you have 6 eggs you need at least 1 inch of water covering them when cooking. If you are working with 7-12 eggs then you need 2 inches of cover water.
How do you know when hard boiled eggs are done?
Try this retro egg timer if you are worried!
You can really only tell by cracking one open and checking the inside.
A few extra eggs in the batch and you can check one at time until they reach the desired consistency.
Don’t bother with all the fancy gadgets for cooking eggs. The regular way helps crack the shells easier!
Overcooking causes a green ring around the outside of the yolk so be careful.
This fool proof method for making hard boiled eggs may be “like mom did it” but it works and produces perfectly cooked hard boiled eggs that are easy to peel.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
More Easy Egg Recipes
- the best deviled egg recipes
- ultimate guide to deviled eggs
- classic deviled eggs
- deviled eggs with bacon
- million dollar deviled eggs
- deviled egg dip
- 1 dozen eggs (large)
- ice bath
- Place eggs in a pot large enough that all the eggs are in a single layer. Cover the eggs with 1-2 inches of water. Remove eggs. Bring water to a boil on stove.
- Carefully add the eggs to the hot water. I like to use a spoon to add them so I don't burn my fingers or drop the eggs in and crack them.
- Boil for one minute. Turn heat off. Cover the pot with a tight fitting lid. START TIMING! Let the eggs sit for 10-12 minutes.
- Remove eggs gently and place in an ice bath. Chill for 15 minutes before peeling or storing.
*If you like this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 372mgSodium: 144mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 13g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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