Are you tired of struggling with stubborn egg shells that refuse to budge? Say goodbye to the frustration of peeling hard-boiled eggs with our foolproof method for easy peeling! In just 17 minutes, you can transform six large eggs into perfectly cooked, tender bites of deliciousness that are ready to elevate your salads, snacks, or breakfast spreads. Whether you’re a kitchen novice or a seasoned chef, this simple recipe will have you mastering the art of hard-boiled eggs in no time. Ready to impress your friends and family with your newfound egg-cooking skills? Let’s dive into the details!
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Cuisine: American
Serves: 6 eggs
Ingredients
- 6 large eggs
- Water for boiling
- Ice water for cooling
Instructions
- Remove eggs from refrigerator and let them sit at room temperature for about 15 minutes to prevent cracking when boiling.
- Select a medium saucepan that can comfortably hold the eggs in a single layer without overcrowding.
- Gently place eggs into the pan and cover them completely with cold water, ensuring the water level is about 1 inch above the eggs.
- Add a pinch of salt to the water, which can help prevent egg whites from leaking if an egg cracks during cooking.
- Place the pan on high heat and bring water to a rolling boil.
- Once boiling, immediately reduce heat to low and maintain a gentle simmer for exactly 12 minutes.
- While eggs are cooking, prepare a large bowl filled with ice water for immediate cooling.
- After 12 minutes, use a slotted spoon to transfer eggs directly into the ice water bath.
- Let eggs cool in ice water for 5 minutes to stop the cooking process and create easier peeling conditions.
- Gently tap eggs on a hard surface and roll to crack the shell all around before peeling.
- Peel eggs under cool running water to help separate the shell more easily.
- Pat eggs dry with paper towels and store in a sealed container in the refrigerator if not serving immediately.
Tips
- Room Temperature Eggs: Start by letting your eggs sit at room temperature for about 15 minutes. This helps prevent cracking when they hit the boiling water.
- Choose the Right Pan: Use a medium saucepan that can hold the eggs in a single layer. Overcrowding can lead to uneven cooking.
- Salt for Success: Adding a pinch of salt to the water can help seal any cracks and make peeling easier later on.
- Watch the Heat: Bring the water to a rolling boil, then reduce the heat to maintain a gentle simmer. This ensures your eggs cook evenly without becoming rubbery.
- Ice Bath Magic: Prepare an ice water bath ahead of time. Transferring the eggs immediately after cooking stops the cooking process and makes peeling a breeze.
- Crack and Roll: Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell all around. This technique loosens the shell for easier peeling.
- Peel Under Running Water: Peeling the eggs under cool running water can help separate the shell from the egg white, making the process even smoother.
- Storage Tips: If you’re not eating the eggs right away, pat them dry and store them in a sealed container in the refrigerator for up to one week.With these tips, you’ll be on your way to perfect hard-boiled eggs every time!
Nutrition Facts
Calories: 70kcal
Carbohydrates: 0g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 185mg
