How to make easy peel hard-boiled eggs with a simple yet foolproof method and top tips for perfectly cooked eggs that are so easy to peel every single time!
4eggsor as many as wanted; large, room-temperature
waterto boil and cool the eggs
ice cubesto cool the eggs
Instructions
Add enough water to a medium-large saucepan to submerge the eggs you want to cook and bring the water to a rolling boil over high heat.
Gently lower the eggs into the water (I use a slotted spoon) and allow them to boil vigorously for exactly 30 seconds.
Add the ice cubes to the water, allow it to return to a boil, then reduce to a simmer and cook for 12 minutes.If you don’t have any ice, then after 30 seconds, turn the burner to low heat for a very gentle simmer for 13 minutes. Do a test run if using this method, as the timings may vary.
Transfer the hard-boiled eggs to a bowl of ice water to halt the cooking process, and then peel the eggs directly in the water (or follow this method to easily peel hard-boiled eggs every single time!).
Video
Notes
Start with older eggs: While this isn't necessary for great results, starting with eggs that have been in your fridge for a few days vs. farm-fresh eggs usually makes for easier peeling. Save the latter for poaching and frying.
Use room temperature eggs: This ensures even cooking and prevents the eggs from cracking when submerged in boiling water.
Don't overcrowd the pot: It works best to boil them in a single layer covered by at least 1 inch of water for up to 6 eggs or 2 inches for more.
Use a timer: Making the best hard-boiled eggs is a precise art, so using a timer is important for achieving perfectly cooked results.
Start with boiling water: A boiling hot start will ensure evenly cooked egg whites and super easy peel eggs. When you then rapidly cool the water, it will prevent the whites from fusing into the shell membrane.
Shock them in an ice bath: Immediately transfer cooked eggs to an ice-water bath (or under running cold water). This halts the cooking process and, if you crack the egg first, can create a barrier between the white and shell to make them easier to peel.
Do a test run: The size of your egg, its temperature, the water temperature, and even the altitude can affect the cooking time, so it’s best to boil a few practice eggs. I recommend removing one 30 seconds before my recommended time, one on time, and one 30 seconds after, and checking the results to see if you need to tweak the method.