For those of you that have this mastered, don’t laugh. I’ve been managing a home for over 30 years, and never knew what the ‘trick’ was to perfect hard boiled eggs. At Easter, we’d always put the vinegar in the water, not know exactly why, but assuming it had something to do with absorbing the color from those little tablets. I’ve always avoiding making deviled eggs or egg salad, simply because it would take me forever to get the shells off!
Since we’ve been eating more hb eggs, after that total exasperation of picking a thousand micropieces off an egg that did NOT want to give up it’s shell, I was a mom on a mission. There must be a trick to easy to peel eggs, right?
Googling every phrase I could think of to find the perfect process for easy to peel eggs, I found there was no hands down solution. There were many different solutions, and of course, everyone thought their’s was the best. So we made a little homeschool project (isn’t that what homeschool moms do with everything??) of proving a theory and recorded our various experiments over the next several weeks. Each week we boil about 8-10 eggs to keep in the fridge, so each time we tried a different method.
Everyone has their ‘perfect method’, but this is the one that I wish I had discovered 30 years ago! Add or subtract time if you like your hb eggs a little more or less done. This recipe will give you delightfully easy to peel, completely done, but still moist yolks with most medium to large eggs:
Place 8 eggs in the bottom of a pan large enough that none of the eggs need to be on top of another.
Fill your pan to about 1 inch above the eggs with tap water (temp doesn’t matter).
**Add 2 Tablespoons salt to the water. (This is what makes all the difference!)
With cover on, bring to boil on med-high heat. As soon as it boils, leaving cover on pan, turn off heat and set timer for 14 minutes.
After 14 minutes is up, put pan in sink and run cold water into pan until the water is cold, let sit in cold water for 10-20 minutes, dry eggs and store in refrigerator. We cut a paper egg carton to a 10 egg size, that way we always know THOSE are the hard boiled ones!
You will love how the shell comes off in large pieces, and in about 5 seconds! We’ve been doing it this way for several months, now, with consistant results. I didn’t want to blog ‘the perfect way’ and find it only worked occasionally! I’m fairly convinced it’s the salt in the water, maybe one day I’ll be daring enough to try cooking them another way with the salt to see if that matters….. (I know…… get a life!)
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