Easy to Peel Boiled Eggs
- Grab a bunch of large, pasture raised eggs, and poke a hole in the fat bottom end of each of the eggs.
- By the way, you may have heard that fresh eggs aren’t the best for hard-boiling because they’re more difficult to peel; from my experience, that’s true. Try to use eggs that are at least a week old. But if all you have is fresh eggs, these techniques will still help maximize the peel-ability of your eggs.
- Gently place the eggs in a deep, medium saucepan and fill it with cold water. Make sure the eggs are in a single layer, and at least 1 inch below the surface of the water.
- For every 3 cups of water or so, add ½ teaspoon of baking soda. The sodium bicarbonate will help the eggs separate from their shells, making them easier to peel.
- Place the uncovered pot on the stove and turn the heat to high. Once the water comes to a rolling boil, set a kitchen timer for 1 minute.
- When the minute’s up, take the pot off the heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes. Set a timer – we want to be precise about this!
- While you’re waiting, fill a large bowl with ice and water.
- Then, once the timer goes off, remove the eggs from the pot and transfer them to the bowl of ice water. Completely submerge the eggs in the ice water for 5 minutes.
- Then peel your eggs while they are slightly warm under running water. Don’t wait until the eggs are completely cool – they should still be warm to the touch.
- The shells should come right off, with no fuss or muss.
- The result: Perfectly cooked eggs.