EASY TO PEEL HARD BOILED EGGS – A few simple tricks that will save you time and leave you with peeled eggs that are pretty enough for pictures.
We’ve all been there, right? Spending forever peeling eggs, one tiny piece of shell at a time, only to end up with eggs that are covered in little craters. Below is the method that gives me the most reliable results. The eggs are easy to peel and end up beautiful.
Needed supplies
- Large stock pot
- 1 dozen eggs
- Spider strainer or large slotted spoon
- Large bowl
- Ice and water
- Towel
- Strainer
What to make with hard boiled eggs
Hard boiled eggs can be enjoyed all on their own with just a sprinkle of salt and pepper on top. Below are more great ways to use your eggs.
- Deviled eggs: This is a dish that really showcases beautifully peeled eggs. And if you’re peeling a dozen or so eggs you definitely want them to peel quick and easy. Try my Bacon Jalapeño Deviled Eggs for a fun spin on a classic dish.
- Salads: Hard boiled eggs are a staple ingredient in several salads, including egg salad, potato salad, and Cobb salad.
- Breakfast: Eggs are a great way to add protein at breakfast. Try adding hard boiled eggs to your favorite grain bowl or on top of avocado toast.
- Ramen topper: My son’s first and favorite choice for using hard boiled eggs is on top of a bowl of ramen.
Tips and tricks
Farm fresh eggs: For some reason freshly laid eggs tend to be slightly harder to peel perfectly. If you absolutely want perfect eggs, your best chance is to use eggs that are a few weeks old.
Storing hard boiled eggs: To prevent the growth of bacteria, move hard boiled eggs to the fridge within two hours of cooking. Store them in the fridge (either whole or peeled in an airtight container) for up to one week.
Easy to Peel Hard Boiled Eggs
EASY TO PEEL HARD BOILED EGGS - A few simple tricks that will save you time and leave you with peeled eggs that are pretty enough for pictures.
Materials
- Large stock pot
- 1 dozen eggs
- Spider strainer or large slotted spoon
- Large bowl
- Ice and water
- Towel
- Strainer
Instructions
- Fill a large stock pot 1/3 to 1/2 full with water (enough to more than cover the amount of eggs you'll be boiling).
- Bring the water to a boil.
- Using a spider strainer, carefully add the eggs 1 or 2 at a time into the boiling water. Make sure to lower them in slowly.
- Lower the heat to a low simmer. Simmer for 12-13 minutes.
- While the eggs are simmering, prepare the ice bath.
- In a large boil add about 4 cups of ice and enough water to make the ice float and more than cover the amount of eggs you're boiling.
- Once the eggs are finished simmering, move them 1 or 2 at a time with the spider strainer into the ice bath. Allow them to sit in the ice bath for about 15 minutes, then move them to a towel to dry.
- The eggs should be cool enough to eat immediately. For even easier peeling, chill the boiled eggs for several hours.
- Peel the eggs in the sink over a strainer and under a small stream of running cold water.
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Recipe source: adapted from The Pioneer Woman
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