Tired of hard boiled eggs that are hard to peel then look like a train wreck? Here is how to make perfect hard boiled eggs easy to peel every time. Cooking hard boiled eggs with this method results in easy peel eggs, smooth, with no ugly green ring around the yolk (which means they are over-cooked). From a chef and caterer, trust me. This works.
Does this cooking method really work? The real test came when I needed to make a huge batch of hard-boiled eggs, 6 dozen for an emergency catered event. With a busy day (not to mention I was a plane flight away when I got the call!), I did not start cooking until 11:00 PM. I used this method and within an hour had 6 dozen perfect hard-boiled eggs chilling in the refrigerator. Yes, it works. And I still make them this way, every few days.
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Why You'll Like This Recipe
- A foolproof method for perfect hard boiled eggs.
- A simple recipe.
- Use them in many ways.
- You don't need older eggs.
Use hard boiled eggs in this flavorful green spinach salad with homemade vinaigrette.
Recipe Ingredients
- Eggs: Fresh, large, clean and un-cracked egg. White eggs, brown, eggs, all color eggs work. They do not have to be a week old.
- Vinegar: I usually white vinegar but apple cider vinegar works too.
- Salt: Whatever salt you use.
See recipe card for measurements.
For more easy healthy snacks try this roasted red pepper hummus.
Chef's tip: Why the salt and vinegar? Why it works is kitchen chemistry. The salt and vinegar create a chemical reaction with the shell, then when you ice them the shell shrinks back and they peel easily. You have to get the hard boiled eggs very cold. Let them sit in the ice bath for awhile, about 30 minutes if you can.
Hard Boiled Eggs The Old Way
I used to hard boil eggs the way I learned decades ago. Place eggs in the bottom of a pan large enough to fit on one layer. Cover with cold water. Bring just to a boil. Turn off heat, cover the pan, remove from the heat and allow them to stand for 12-13 minutes. Drain, chill and peel. It was hit and miss.
The challenge is when you use this method you never know whether the eggs will peel easily or not. Most of the time they do not, particularly when you really want pretty smooth eggs. Even if you use the old guidelines of week old eggs. Nope.
Some recipes like to cook hard boiled eggs in a pressure cooker but this stovetop method is so simple and fast, and you don't have to wait to get to high pressure (or release). Don't get me wrong, I love my Instant Pot, I just don't do hard boiled eggs in it.
How to Make Perfect Hard Boiled Eggs
Fill a pot of water about half way with cold tap water and add the vinegar and salt. You want just enough water to cover the raw eggs by a few inches and the eggs must fit flat in a single layer. The pan sizes I use:
- If I'm just doing 3-4 eggs, I use a 2-quart pan.
- For 6 -8 eggs, I'll use a 4-5 quart pan.
- For a dozen, I use a wide 6-quart pot.
Over medium-high heat, bring the water just to a boil then turn it down to a low gentle boil, barley simmering (small bubbles), not boiling (big fast bubbles). Boiling hard could break the raw eggs. Lower the raw eggs gently into hot water with a kitchen skimmer or slotted spoon. Adjust the heat depending on your stove.
How long to cook hard boiled eggs? The cooking time is exactly 15 minutes.
Set Up an Ice Bath Ready
While the eggs are cooking get a large bowl of ice water ready (called an ice bath, lots of ice). When the timer goes off, use the skimmer or slotted spoon to lift the eggs into the ice bath to cool. Chill until very cold, about 30 minutes.
Remove eggs from the ice bath and dry on a clean kitchen towel. From here you can peel or refrigerate until needed. Sometimes I peel mine right away and refrigerate in an airtight container until needed.
Peeling Hard Boiled Eggs
To peel hard boiled eggs, I tap them on my kitchen counter or other hard surface around the center, then with gentle pressure, push and roll them away from me on a folded kitchen towel.
Most of the times the peels come off easily. Sometimes they even come off in two pieces. And sometimes, you'll just have stubborn eggs. Overall, this method produces hard boiled eggs that are easier to peel with the best results.
Hard-cooked eggs last 7 days in an air tight container in the refrigerator. Remember to label and date.
Serving Suggestions
What to do with hard boiled eggs? So many things! Use them in salads for protein, pop out the yolk and make deviled eggs or egg salad, use them for a quick healthy snack when you need a boost. And hard boiled eggs (as in deviled eggs) are a staple for summer and holiday entertaining. Use them for:
- Classic, creamy Deviled Eggs (great for family gatherings).
- Salad Nicoise.
- The perfect high protein snack, just peel and eat. Easily transportable too (just keep them cold).
- Add wedges to a green salad.
- Make a Shrimp Louis salad.
- Pop out the yolks and fill the centers with Creamy Avocado Dip.
- Chop the eggs and add them to homemade potato salad.
Recipe FAQs
There are many methods for hard boiling eggs and I think I've tried them all. The best way is to use salt and white or apple cider vinegar in the boiling water, then turn the heat to low, add the raw eggs, and simmer for 15 minutes. Pull the eggs and add immediately to an ice bath and chill well, then peel.
The best way if you've cooked them right and chilled them until very cold in an ice bath is to tap the hard boiled eggs on the counter. Tap them all around a few times to crack the shells evenly. Next, roll them on a folded kitchen towel. Start to peel, the shells should come right off.
Hard boiled eggs can be made ahead of time for snacking and recipes such as deviled eggs and egg salad. After hard boiling the will last up to 7 days well refrigerated.
Hard-boiled eggs are super healthy, unless you are egg-allergic or egg-sensitive. They are a great source of complete and inexpensive protein that can be used in many ways. Use them for snacking, adding to green salads, or make a simple egg salad with a little mayonnaise, mustard, salt and pepper.
More Egg Recipes
Hard boiled eggs are delicious turned into classic deviled eggs and added to salad for protein.
⭐️Did you Make This Recipe?
If you make hard boiled eggs, please add your comment. I enjoy enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. Got any questions? Just ask. I'm here to help.
📖 Recipe
Perfect Hard Boiled Eggs Easy to Peel
Ingredients
- 12 L or XL raw eggs
- ¼ cup white vinegar
- 2 teaspoons salt
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Instructions
- Using a large enough pan that your eggs will sit flat in one layer. Fill pot with enough cold water to cover eggs by a few inches. Bring the water to almost a full boil.Turn the heat down to a simmer and carefully lower eggs into the water. Using a tool called a mesh skimmer makes it easy. See note below.
- When eggs are in the pan, add vinegar and salt. Set cooking time for 14 minutes. While eggs are cooking, prepare an ice bath. Fill a large bowl with ice and water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until cold, 7-8 minutes. Peel right away or refrigerate them for a day or two until ready to use.
- To peel, tap egg on side of sink or counter top, roll in your hands to loosen the shell and peel. The shell should come right off. Peeling them under cold running water is another good trick.
Notes
Nutrition
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Heather James says
I’ve never been able to make hard boiled eggs correctly. They never turn out right or I can’t peel them. This recipe works 100% thank you
Sally Cameron says
Great to hear Heather! Thank you for letting me know. It always works for me too.
Porsche Guy says
I eat hb eggs as snacks for getting enough protein in and making egg salad for lunch. This really does work!
Naomi says
The salt & vinegar are not necessary. It is the ice bath that does the trick!
Sally says
The vinegar and salt really do help. That has been my experience, and I have done tons of eggs in my life and tried several different methods. The ice definitely is necessary but the salt and vinegar make a difference. If I did not think it truly helped I would not have bothered to write about it. When I used the old method, I always used an ice bath but did to get consistent, easy peeling eggs like this method. And I know the trick about "using older eggs". Since I have been doing it this way, no problem, even with fresh eggs. I am going to keep doing it. Do what is best for you, that's the best thing about cooking and sharing ideas. I would love to know the chemistry behind why this works, but for now, I don't care - it just works, better than just ice water.