This step-by-step photo tutorial will show you exactly how to make Easy Peel Hard Boiled Eggs. No more stuck-on shells, broken egg whites, or overcooked yolks. This foolproof method for making easy peel boiled eggs will become your go-to method for how to cook eggs perfectly every time.
How to make easy-peel hard-boiled eggs every time
Not many people enjoy the challenge of peeling the shell off a stubborn hard-boiled egg. You know when the shell sticks like crazy and takes half of the egg with it? Yeah, no thanks! Today is the day that we share the method we have used for years to make the perfect hard boiled eggs that are easy to peel.
Hard-boiled eggs are something we make often to have on hand for easy meals and snacks. They’re a simple, whole food, low-cost, protein-rich option. We like to eat them simply with a dash of salt, pepper, and hot sauce; to add to lettuce greens or a protein plate; to make the best egg salad sandwich; or a variety of delicious egg salads.
What you need to make easy peel boiled eggs
Here’s what to gather in order to make perfect easy peel boiled eggs today.
- Whole eggs – use this method to make between 6 eggs and one dozen eggs. Wondering what all those terms (such as free range, organic, and cage free) on egg cartons mean? Read our post on How to Choose Quality Eggs
- Pot – we use a 2-quart large saucepan
- Medium bowl – for the ice water bath
- Slotted spoon – to lift the eggs in and out of the boiling water
- Water – fill a pot of water for boiling the eggs
- Ice – you’ll need ice to make an ice water bath to plunge the cooked eggs into (this stops the cooking)
A step-by-step photo tutorial for making easy peel hard boiled eggs
The method that we share here works well for both farm-fresh eggs and store-purchased eggs. The key to easy-peel eggs is to bring the water to a boil first, then add the eggs. After boiling, transfer the eggs to an ice bath, which is where the magic happens.
No, the eggs don’t peel themselves, BUT the shells do come off incredibly easy when you follow these fool-proof steps! Plus, when you use the boiling time we suggest, you won’t get that greenish-bluish-colored sulfur ring around the yolk, which is a sign of overcooked eggs.
Start with 6 to 12 organic large eggs. This amount of eggs you cook can vary, depending on whether you’re making them for snacks or planning to use them in a recipe. This method will work for cooking 6 eggs to one dozen eggs.
How Do You Get Boiled Eggs To Peel Easily?
Wondering how to make easy-to-peel hard-boiled eggs? Use this method for the exact cook time, total time, and directions to make perfect easy peel boiled eggs every time. Keep scrolling down for the printable Hard Boiled Eggs Recipe.
- Fill a pot about 3/4 full with cold water. Bring the water to a boil.
- When you have boiling hot water, use a slotted spoon to carefully place eggs, one at a time, into the boiling water.
- Keep the water at a gentle boil (not rigorous). Set a timer for 12 minutes. If you want softer boiled eggs (a softer center yolk), set a timer for 10 minutes.
- While eggs are boiling, fill a medium bowl with ice water (aka, an ice bath).
- When the boiling time is up, use the slotted spoon to immediately transfer the hard-boiled eggs to the ice bath. Let the eggs sit in the ice bath for 10 minutes.
- Once the 10 minutes is up, the eggs are cool enough to handle and ready for easy peeling. See below for our tips on how to peel hard boiled eggs.
- Store the cooked eggs (peeled or unpeeled) in an airtight container in the refrigerator for up to 1 week.
Tips for How to peel hard boiled eggs
Once your eggs are fully cooked and cooled in the ice water bath, they are ready for peeling.Cradle one egg in your hand and gently roll it on the counter or another hard surface (such as a cutting board) until some cracks form in shell. Insert your finger between the cracked shell and the egg to poke through the membrane and fully remove the shell. Repeat with remaining eggs. Use the eggs in recipes immediately or store them (already peeled or unpeeled) in the fridge.
How long do hard boiled eggs last in the refrigerator?
Hard boiled eggs that are stored in an airtight container with a lid will last for one week in the refrigerator, peeled or unpeeled. Make a batch of easy peel boiled eggs as part of your weekend meal prep, and you’ll be thankful that you did all week long.
Prepared recipes that are made from hard boiled eggs, such as a salad, can be safely stored in the refrigerator for 3 to 4 days.
How to make easy peel hard boiled eggs at high altitude
Some members of our team live in Colorado, at an elevation of 5,500 feet, so we know a thing or two about how to hard boil eggs at high altitudes. Use our foolproof method and simply increase the boiling time by 10% to 15%. So, if you want your yolks fully cooked, boil the eggs for 13 1/2 minutes (which is 12 minutes + 10% to 15%).
Remember: Hot Start, Not Cold Start!
Add eggs to cold water (and then bringing the water to a boil) increases the likelihood that the peels will stick. Instead, bring the water to a boil first, and then add the eggs. Read below for more common reasons that the peels stick to hard-boiled eggs.
Why do shells stick to hard boiled eggs?
There are several reasons that your hard-boiled eggs may have stubbornly stuck-on shells. Here are the main culprits:
- the eggs are placed in cold water (this can cause the protein in the egg whites to stick tighter to the shells). Instead, bring the water to a boil before adding the eggs. Remember, hot start not cold start.
- the eggs have been undercooked (which means the eggs are higher acidity and more likely to stick to the shell). Be sure to follow the exact cook time we suggest so that your eggs are not overcooked or undercooked.
- the eggs are too fresh (fresh eggs have higher acidity than older eggs, which means there is less space between the egg membrane and the shell). Buy fresh eggs, but let them sit in your refrigerator for 5 to 10 days before boiling. After several days, the contents of the egg will shrink a little bit due to moisture loss and some air coming into the egg. This creates a larger air cavity at the large end of the eggs, which will make peeling easier. Alternatively, several weeks-old eggs will start to loose their integrity and freshness.
- you skip the ice water bath (which means the eggs will continue to cook even after being removed from the water, making them harder to peel cleanly). Instead, plunge the cooked eggs into a large bowl of ice water immediately after removing them from the boiling water.
- 6 to 12 whole eggs
- Fill a large pot or saucepan about 3/4 full with water. Place the pot over medium-high heat and bring the water to a rolling boil.
- After the water has come to a boil, use a slotted spoon to gently slip the eggs, one at a time, into the boiling water.
- Keep the water at a gentle and rolling (but not vigorous boil). If the water is boiling to vigorously, it increases the chances of the eggs cracking). Adjust the heat as necessary.
- Set a timer for 12 minutes to make hard-cooked yolks. If you prefer softer-cooked yolks, set a timer for 10 minutes.
- While the eggs are boiling, prepare an ice bath by filling a medium bowl half way with ice and adding water.
- Once the boiling time is done, use the slotted spoon to immediately transfer the eggs from the boiling water to the ice bath. Let the eggs sit in ice water for 10 minutes.
- After the 10 minutes, the eggs will be cool enough to handle and are ready to be peeled. Store the cooked eggs in the refrigerator, peeled or unpeeled, for up to 1 week.
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A 2-quart pot works great for boiling up to 12 eggs.
Hard boiled eggs will last for one week in the refrigerator, peeled or unpeeled, when stored in an airtight container.
If cooking hard boiled eggs at altitude, we recommend increasing the boiling time by 10%-15%.
- Serving Size: 1 whole hard boiled egg
- Calories: 70
- Fat: 5 g
- (Sat Fat: 2 g)
- Sodium: 70 mg
- Carbohydrate: 0 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 6 g
- Cholesterol: 207 mg
Pin It Now, Make Them Later!
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!