Easy Peel Hard Boiled Eggs

Monday, March 26, 2018
How to make Easy Peel Perfect Hard Boiled Eggs that slip right out of the shell.
Easter is almost here and we all know what that means... Lots, and lots of Hard Boiled Eggs.. 

After years of trying various ways to boil eggs I thought I would share what I have found to be the most dependable way to make Easy Peel Hard Boiled Eggs. There's nothing worse then having a dozen or two hard boiled eggs to peel, and the shell sticking to the egg whites the whole time.

These are absolutely perfect whether your making Easter Eggs this weekend, Deviled Eggs, Dill Potato Salad, or just because.. It has saved a lot of time and frustration in peeling the eggs. 

Easy Peel Hard Boiled Eggs fill pan halfway full of water.
I try to start with eggs that are at least a week old. They always seem to have a more dependable result. It's not mandatory. I have had good results with fresh eggs, but find it helps.

Then I place the cold eggs in a single layer in a pan with a lid. Make sure the eggs have room between them to prevent them from cracking. Add water until halfway up the eggs. This allows the water to come to a boil faster and helps the shell release from the membrane when peeling.
Easy Peel Hard Boiled Eggs bring to rapid boil.
Turn the heat to high and bring eggs to a boil as quickly as possible. 
Easy Peel Hard Boiled Eggs cover and reduce heat.
Cover saucepan, reduce heat to low, and simmer for 13 minutes for Large Eggs. 
Easy Peel Hard Boiled Eggs drop in ice bath.
Place eggs in an Ice Bath immediately to stop cooking. Depending on how cold I need the Hard Boiled Eggs I might change the ice bath several times.
Easy Peel Hard Boiled Eggs crack shell all over.
Gently tap the Hard Boiled Egg all over on a hard surface to break shell. Make sure to tap the top and bottom of the egg.
Perfect Easy Peel Hard Boiled Eggs the shell slips right off.
I find peeling the eggs from the top or bottom the easiest. There's usually an air pocket and once the shell starts to peel the rest will just slide off..
Easy Peel Perfect Hard Boiled Eggs recipe are so easy to make! The shell slips right off and no green rim.
The ring around the yolks should be perfectly yellow. If you've encountered the green rim in the past it's from over cooking. 

I'm planning on sharing the recipe for Smoked Salmon Deviled Eggs later in the week I made using these Easy Peel Hard Boiled Eggs so make sure to check back for the recipe! 

A few other favorites using Easy Peel Hard Boiled Eggs are: Egg Salad Tomato Bites, Ripe Olive Potato Salad, and Salmon Nicoise Salad. All are great uses for leftover hard boiled eggs you might have from Easter. 


Yield: 6Pin it

Easy Peel Hard Boiled Eggs

How to make Easy Peel Perfect Hard Boiled Eggs that the shell slips right off and no green rim.
prep time: 2 MINScook time: 13 MINStotal time: 15 mins

ingredients:


  • 6 whole Large Eggs (Preferably at least a week old.)
  • Water
  • Ice

instructions


  1. Place eggs in a saucepan with enough room the eggs don't touch.
  2. Fill saucepan with water until halfway up the side of eggs.
  3. Turn the heat to high and bring eggs to a boil. Cover pan, reduce heat to low, and simmer for 13 minutes.
  4. Place eggs in an ice bath to cool immediately to stop cooking. Change ice water as needed depending on how cold you need the eggs.
  5. Gently tap  hard boiled egg on top, bottom, and sides of shell to break shell.
  6. Peel shell off egg starting at the top or bottom.

notes

You can make more or less eggs. The directions stay the same just make sure there is space between the eggs in the pan.
calories
78
fat (grams)
5
carbs (grams)
1
protein (grams)
6
sugar (grams)
1
Created using The Recipes Generator

How to make Easy Peel Perfect Hard Boiled Eggs that slip right out of the shell with no green rim.

1 comment

  1. For best peeling results, wait to peel your eggs when they have cooled down to room temperature. Fully chilled eggs don’t peel as well. You can peel your eggs ahead of time and store them in the refrigerator.

    ReplyDelete

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