You probably have been peeling eggs almost your entire life but this method will revolutionize how you do peel your eggs. The thing that makes this method for hard boiled eggs different is what we call the hot start method. You don’t want to boil the eggs for the full 15 minutes or they will be over-cooked. The best method is to bring the water to a full boil, carefully lower the eggs in, then let them boil for a few. Time this, then lower the burner to the lowest setting so they very gently simmer.
Get your water coming to hard boil water then you will lowe the eggs to the boiling water using a little slotted spoon and let them boil in the water for 30 seconds. Turn the heat to the lowest simmer and if you want to check the temperature of the water it should be around 190 degrees. Let it bole for around 11 minutes and when the time is up, remove them from the hot boiling water. Put them directly into an ice bath, that is a bowl of water with some ice in it and let it chill for 15 minutes. Shocking them in ice cold water stops the cooking process, which not only yields more tender whites and a perfectly cooked yolk, it immediately cools the eggs which makes them easier to peel.
Once they are totally cool, you can either put them in the fridge or peel them right away. To peel, gently tap the egg at the big end first, then the small end, then all around. I prefer not to roll them because it’s easy to break the white. Just gently tap all around to crack the shells everywhere and they will peel with ease.
- Bring a pot of water to a full boil. Use an appropriate sized pot that will fit your eggs.
- Gently lower the eggs into boiling water. A fine mesh strainer or spider-skimmer work well for this.
- Boil for 30 seconds, then turn the burner to the lowest setting for a very gentle simmer.
- Cover the pan with a lid and wait for around 13 minutes.
- Put the eggs in an ice bath. You can do this by filling a separate bowl with water and ice, and transfer the eggs, or, gently pour the water out of the pan without cracking the eggs, then fill the pan with cold water and ice.
- The first way, with the bowl, is easiest to prevent accidentally cracking your eggs while they are hot.
- Leave the eggs in the ice bath for 15 minutes.
- Peel, or store in the refrigerator unpeeled for up to three days.
- To peel, gently tap the egg at the big end first, then the small end, then tap all around to gently crack the shell.
- Be amazed at how easy they peel.