Peel Perfect Hard Boiled Eggs
Eggs are the perfect food. I eat them almost anyway that they can be fixed – fried, scrambled, poached and of course, hard boiled. However, nothing is more frustrating that losing half the eggs when you try to peel them!
I have tried every recipe out there from the Betty Crocker cook book recipe to using new eggs vs week old eggs and everything in between.
This recipe works, though, every time. Whether you are making hardboiled eggs to eat whole or making my Best Egg Salad, you won’t be left with a bunch of chewed up looking eggs.
Peel Perfect Hard Boiled Eggs
No more losing half the eggs when peeling these Peel Perfect Hard Boiled Eggs.
Ingredients
- 6 Cold Eggs
Instructions
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Add 4" of water (enugh to cover the eggs) to a medium sauce pan and bring to a rolling boil. *Do not remove the eggs from the refrigerator until water is ready.*
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Remove eggs from the refrigerator once water is boiling and carefully place each egg in the water with a slotted spoon. Cook for 10 minutes for full hard cooked eggs (8 mins for softer yolk).
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While eggs are cooking fill a large bowl with 3-4 cups of ice and add water. Add eggs to ice bath and let sit for 15 minutes. Remove from the ice bath and peel immediately or place in refrigerator until ready for use.
Recipe Notes
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