The Easy Way to Peel Hard Boiled Eggs

Trust me, you are not the only one who has struggled to peel eggs after boiling them! There are a lot of ways to boil and peel eggs and I have tried most of them. This is the most consistent and reliable method that I have found and it’s the method I’ve been using and teaching to my cooks for the last 5-10 years.

Choosing Eggs for Boiling

Farm fresh eggs have brighter yolks, are tastier and more nutritious but they are undoubtedly much harder to peel. As eggs age and dehydrate, the inside portion (yolk and white) gets smaller and the membrane between the shell and egg whites gets looser with a bigger air gap. This makes older eggs easier to peel. If using Farm Fresh eggs, which I recommend, it’s best to boil them after at least 1 week of being laid. If you are making deviled eggs for a party and are the type of person that will not forgive yourself if the eggs come out all pock-marked and ugly, you may want to take some stress out and buy store-bought eggs here (I wont’ judge you).

Tips for Peeling Eggs

Before boiling your eggs, tap them on your counter to create a hairline crack in the shell. No egg white or yolk should ooze out here. You’ll be able to hear it. Gently place your eggs in your pot and follow the steps for boiling below. After the timer goes off, stir the eggs or agitate the pot to further crack the shells all over and allow water to seep between the egg and the shell membrane. Drain off most of the water and add back cool/room temperature water. As soon as the eggs are cool enough to handle, peel under running water starting with the rounded end of the egg (where the air bubble usually is). The shells should slip right off.

A lot of people recommend “shocking” your eggs in ice water. I do not recommend doing this and haven’t had any luck with this method. As things are heated, they expand and as they cool they shrink. Cooling the eggs, especially rapidly, causes the membrane to tighten back down onto the egg making it more difficult to peel. As a general rule of thumb, I recommend peeling everything when its hot (beets, eggs, roasted peppers, roasted squash, etc).

What about adding salt, baking soda, and vinegar? I see and hear these recommendations a lot and have tried them a couple of times with no luck. I also find that I can taste the baking soda, vinegar and salt in the final product which is a downside.

How To Boil Perfect Eggs every time

Cover eggs with about 2 inches of cold water. The time that the eggs gradually warm up to boiling will temper them and ensure that the whites are fully done, even if you go for a soft yolk. I’ve done this with room temperature and cold eggs. It doesn’t make a difference here. Bring the eggs to a boil. Once the water reaches a boil, remove from the heat and cover. Set your timer for:

• 12 minutes for hard-boiled (best for deviled eggs, potato salad, egg salad, sauce gribiche)
• 8 minutes for medium-boiled (best for salads, toast, sandwiches)
• 6 minutes for soft boiled eggs (best served warm with toast or in ramen)

To Store Your Eggs

If you’re boiling a big batch of eggs, you can store them for up to a week in either salted or plain water after they have been peeled.

A Quick Food Safety Note:

One thing that is a pet peeve of mine and totally grosses me out is when people grab foods out of water or other liquids with their bare hands, (like hard-boiled eggs that you are storing in water, or fresh mozzarella, etc.)

The reason being that we are covered in bacteria. Some good or harmless, others, like Staph. Aureus, can be very harmful when they colonize our food and we ingest them. Aside from the natural bacteria that make up our microbiota, there are other nasty bacteria that may be hiding underneath our fingernails (like salmonella or e. coli).

When you put your fingers in water containing food, the bacteria from your hands contaminate the entire container and all its contents. When you’re cooking for yourself, it might not be a big deal, but if you’re making deviled eggs for a Christmas Party or potato salad for your kid’s school event, then this food safety lapse could cause some big problems. So use tongs or a slotted spoon or gloved hands to dish out your eggs from their storage water.