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:

Calories: 72kcal

Author: Sally Cameron

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

Prepare the eggs

Using a large enough pan that your eggs will sit flat in one layer, fill pot with enough cold water to cover eggs by 2 inches. Add vinegar and salt.

Cook the eggs

Bring the water almost to a full boil. Reduce the heat to a gentle simmer and carefully lower the eggs into the water. A mesh skimmer makes this easy and helps prevent cracking. Once all of the eggs are in the pan, set a timer for 15 minutes.

Prepare an ice bath

While the eggs cook, fill a large bowl with ice and water.

Chill the eggs

When the eggs are done cooking, immediately transfer them to the ice bath. Chill until completely cold, about 30 minutes. Peel right away or refrigerate for 1–2 days until ready to use.

Peel the eggs

To peel, gently tap an egg on the countertop, then roll it on a folded kitchen towel to loosen the shell. The shell should slip off easily. If any small shell fragments remain, rinse and pat the egg dry before using.

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