Perfect Hard Boiled Eggs Easy to Peel

A small white bowl of peeled hard boiled eggs.

5 from 4 votes

Perfect Hard Boiled Eggs Easy to Peel

For perfect hard-boiled eggs, follow this easy technique. Use the eggs for deviled eggs, snacks, appetizers, to add to green salads or make egg salad for a nice lunch. Use them same method with a smaller pan for less eggs.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, lunch, Snack

Cuisine: American

Servings: to 12

Calories: 145kcal

Author: Sally Cameron

Cost: $5-$6

Equipment

2-5 quart pot 2 qt for 4-6 eggs, 5-6 qt for 12 eggs

Ingredients

12 large clean, uncracked, raw eggs
2 tablespoons white vinegar
1 teaspoons salt

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 15 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, 15-30 minutes. Peel right away or refrigerate them for a day or two until ready to use.
To peel, tap egg on the counter top, gently roll on a folded kitchen towel to loosen the shell and peel. The shell should come right off. If any shells bits are stuck on the egg, rinse and dry.

Notes

Cooked eggs will last about 7 days in an air tight container in the refrigerator.

Pan size tip: Eggs should fit in a single layer and be covered by a few inches of water.

3–6 eggs: 2-quart pan
8–10 eggs: 4–5-quart pot
12 eggs: wide 6-quart pot

Nutrition