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Step 2 - When water is boiling, remove it from the heat and let it sit for about 20 seconds, until it stops roiling. Keep the heat as it is. Slowly spoon the eggs into the water. Done properly, they will rarely crack upon being placed in the water. There must be enough water to cover all the eggs by about one inch.
Step 3 - Put the eggs back on the heat and and cook as long as desired*.
*I go with 12 minutes. This produces what I would call a classic cooked hard-boiled egg. But you can experiment, adding or subtracting one or more minutes until you hit your own personal sweet spot if you like.
Step 4 - Have a large bowl of cold water ready. When the time is up, immediately spoon the eggs into the cold water.
Result? Perfect eggs, every time. Every eggs peels easily, every time.
The secret is that the water is fully boiling when you start. That eliminates variations in time bringing water to boil that different stoves will have.
This is very similar to what I do, with one addition - I take the eggs out of the fridge and place them on the counter before I begin, giving them a chance to come to room temp before slipping them into the hot water. This way, I don't need to use the needle trick and still avoid having the eggs crack upon touching the water.
I also only cook for 11 minutes - 12 minutes runs the risk of greening of the yolks, which I abhor.
DH has 8 hard boiled eggs every week. The method never changes.
Place in a pan covered with water, bring to a hard boil, cover and remove from heat. Let set for 10 minutes. Drain out hot water and replace with cold water. Crack the shells. When cool, crack the shells so that there is a fine mesh of cracks all over the egg. Roll the egg in your hands for a few seconds and it will peel easily.
Your eggs may be a bit fainted. Southernese for old.
I think it’s actually the opposite. I’ve always heard that the fresher your eggs are, the harder they are to peel.
As for soaking in ice water, I never do that. They are either very easy to peel or not. I’ve never noticed any difference according to how they are cooked or cooled.
I soak them in ice water, but to stop the cooking ... not to make them easier to peel.
I usually peel my eggs under running water. Once you can break through the membrane and get some water in there, the shell usually comes off easily.
Yes - this is exactly what I do. I put the pan with the eggs in the sink under the tap running a stream of cold water. A few minutes later when they're no longer warm I peel each under the running stream - especially easy if you have a garbage disposal to catch the shells as you go.
While cooking them I try to rotate them a bit in the water through the process - mainly so the yolks aren't lopsided (a bigger deal if they are for company or you're making devilled eggs) but I think it also makes them easier to peel.
Everybody says to soak your hardboiled eggs in ice water right after boiling them, so they are easy to peel.
I do that, but sometimes I still have problems with the shell stuck to the egg too much. Are there any more tips about how to make this work?
Does it matter how long you soak them?
Try this:
After the eggs are hardboiled and after you put them in ice water take each egg out in turn, roll it on it side and ends to crack the shell all over and flake a tiny piece of shell off and replace in the water and let them sit about 10 minutes. As the heat from the egg dissipates in the water, water will infiltrate between the shell and the egg making them much easier to peel.
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Hard boiled eggs - use ice water afterwards
