Perfect Hard Boiled Eggs and The Secret to Easily Peeled Shells

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Perfect Hard Boiled Eggs and The Secret to Easily Peeled Shells

This foolproof method for perfect hard boiled eggs delivers fully cooked whites, creamy yolks, and shells that peel easily every time. With simple timing and one easy trick, you’ll get reliable results whether you’re making eggs for breakfast, salads, or deviled eggs.

Prep Time3

Cook Time12

Total Time15

Keyword: hard boiled eggs

Servings:

Calories: 63kcal

Author: Sally Humeniuk

Ingredients

6 eggs, large eggs, chilled (right out of the refrigerator)
2 quarts rapidly boiling water, or enough to cover the eggs well
½ tsp white vinegar optional (see notes below)

Instructions

Before beginning, please read the recipe notes for important tips and information.
Bring water to a boil
Fill a medium pot with about 2 quarts of water (enough to fully cover the eggs) and bring to a rapid boil.
Add eggs
Using a spoon, gently lower cold eggs (straight from the fridge) into the boiling water, one at a time.
Return to boil, then simmer
Once all eggs are added, let the water return to a boil. Boil for 30 seconds, then reduce heat to a gentle simmer.
Cook the eggs
Simmer uncovered:
12–13 minutes for hard boiled eggs
8 minutes for jammy eggs
6–6½ minutes for soft boiled eggs
Cool immediately
Transfer pot to the sink and run cold water over the eggs while draining the hot water. Continue until the pot is filled with cold water.
Ice bath
Let eggs sit in cold water for 15 minutes (or add ice for faster cooling). This step is key for easy peeling.
Peel
Tap and gently crack the shell all around, then peel under running water. Eggs can be peeled immediately or refrigerated and peeled later.

Notes

Notes & Tips

Don’t overcrowd the pan
Eggs should sit in a single layer with water covering them by about 1 inch.
Cracked eggs? Add vinegar
If an egg cracks while lowering into the water, adding ½ teaspoon vinegar helps prevent leaking.
Maintain a gentle simmer
After the initial boil, keep the water at a low simmer—not a rolling boil—to avoid rubbery whites.
Older eggs peel better
Slightly older eggs are easier to peel than very fresh eggs.

Nutrition