Easy Peel Eggs EVERY TIME!
Not even being dramatic here… but hard-to-peel eggs can ruin your day.
So, I dove deep into egg science to come up with an actually fool-proof way to easy-peel boiled eggs. This method works for me every single time!
Read my full article and research here.
Ingredients
10–12 large ice cubes
6 large eggs, room temperature
3 quarts water, plus more for the ice bath
Directions
– Bring a large pot of water to a rolling boil. Once boiling, use a slotted spoon to carefully lower the eggs into the boiling water.
– Allow the eggs to boil for 30 seconds, then reduce the heat to a low simmer, cover, and cook to desired doneness: 6 minutes for a runny yolk, 8 minutes for a jammy yolk, and 13 minutes for a hard yolk.
– While the eggs are cooking, prepare an ice bath. Fill a large bowl or a clean sink with enough cold water and ice to fully submerge all of your eggs.
– Remove the eggs from the water with a slotted spoon and submerge them in the ice bath for at least 15 minutes to cool completely. Refrigerate and store in the shell.
– Enjoy within a week and peel just before eating by gently cracking the shell on a solid surface until the egg has a small web of cracks around the entire surface. Peel under running water, starting at the large base of the egg.
easy peel eggs
Ingredients
- 10–12 large ice cubes
- 6 large eggs, room temperature
- 3 quarts water, plus more for the ice bath
Instructions
1. Bring a large pot of water to a rolling boil. Once boiling, use a slotted spoon to carefully lower the eggs into the boiling water.
2. Allow the eggs to boil for 30 seconds, then reduce the heat to a low simmer, cover, and cook to desired doneness: 6 minutes for a runny yolk, 8 minutes for a jammy yolk, and 13 minutes for a hard yolk.
3. While the eggs are cooking, prepare an ice bath. Fill a large bowl or a clean sink with enough cold water and ice to fully submerge all of your eggs.
4. Remove the eggs from the water with a slotted spoon and submerge them in the ice bath for at least 15 minutes to cool completely. Refrigerate and store in the shell.
5. Enjoy within a week and peel just before eating by gently cracking the shell on a solid surface until the egg has a small web of cracks around the entire surface. Peel under running water, starting at the large base of the egg.
