Note: 13 minutes is for LARGE eggs. If you are using medium or fresh yard eggs, you might want to do 11 minutes.
Refrigerated hard boiled eggs will not peel well. Peel your eggs once they’ve cooled down to room temperature.
These are the two most frustrating things about cooking hard-boiled eggs. The yolk isn’t pretty and the shell is difficult to get off. Now, before you decide to head over to the grocery to purchase those overpriced and convenient hard boiled eggs; check out how easy it is to get them perfect at home-every time. Before my husband met me (or so he says), he had no idea that hard-boiled eggs COULD be over-cooked.
That dark gray-green ring around the yellow center of an egg? He thought that was supposed to be there. The poor boy didn’t know that ugly ring was a sign of an over-cooked egg. Perfectly cooked hard boiled eggs aren’t difficult — and, when you do it right, not only do you have an exquisitely yellow center but you also have a hard boiled egg that is easy to peel. There are 3 things / tricks to keep in mind:
Eggs must not be fresh (10+ days)
Don’t let them boil forever, and
After cooking, let the eggs rest in an ice-bath to “shock” them.
If you remember to do this, you’ll have perfect, beautiful eggs every single time for your child’s lunch, an after-school snack or your favorite recipes.
Word to the wise: super fresh eggs are going to be hard to peel regardless of what you do, so it’s best NOT to hard-boil eggs the same day they are purchased. The best eggs for boiling are at least a week to ten days old.
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.
How To Make Perfectly Cooked and Easy-Peel Boiled Eggs
1 Tablespoon Salt
Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
Add 1 tablespoon of salt.
Place the pan over high heat until it reaches a boil.
Turn off heat, cover and let it sit for 13 minutes.
After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
Carefully crack the eggs shells (making sure the majority of the shell is cracked).
Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.
Serve immediately, use in a recipe or store in your refrigerator for three days.
The salt won’t affect the flavor of your eggs; it helps solidify the proteins within the egg, helping create an easier to peel egg! I have used both iodized (table) salt and Himalayan rock salt (the pink salt in my photo) and both have worked perfectly. Test one egg first, if for some reason it’s a bit undercooked, put eggs back and bring to boil, turn off heat. You need to fully cover eggs with at least 2 inches of water for this to work. less water means that it will cool down quicker and your eggs won’t cook throughly.