If I’m going to a potluck or family Thanksgiving, I’m likely volunteering to bring deviled eggs. They’re a crowd pleaser and also fit my low carb preferences.
However, peeling the shells off the hardboiled can be torturous on the cuticles and time consuming if you boil a batch that comes out “sticky.”
So I want to share how to make hardboiled eggs that come out easy to peel. This hardboiled eggs recipe is a minimalist approach that doesn’t require novel kitchen gadgets or vinegar bombs.
Easy Peeling Hardboiled Eggs
- Prep time: ~21 minutes
- Makes 6-12 hardboiled eggs
- 6-12 eggs
- Get your eggs out of the fridge.
- Fill large pot with water 2-3 inches deep.
- Turn your burner on HIGH and bring water to a fierce, rolling boil.
- Gently lower each egg into boiling water using a long, wooden cooking spoon.
- Set your timer for 14 minutes.
- While eggs boil, prepare an ice bath by putting lots of ice and a little bit of water into a large plastic bowl or pitcher.
- When the timer goes off after 14 minutes, turn off the burner, and start rapidly transferring eggs, one by one, into the ice bath.
- Let the eggs cool for 5 minutes in the ice bath, then peel them all immediately.
For fastest peeling, you can drop the hardboiled egg on a counter or hard surface, and then roll it back and forth which cracks the shell everywhere, and voila, shell should peel off super easy.
This process is especially helpful with pasture-raised brown eggs as I’ve found them harder to peel than the typical white eggs.
I get pasture raised eggs, but any work.
Any questions about the process for making hardboiled eggs? Lemme know.