Perfect Boiled Eggs (VIDEO)
How long to boil eggs? It seems simple enough but most people overcook their eggs. Here’s how to make perfect hard-boiled eggs or soft-boiled eggs.
Everyone needs a go-to method for perfectly cooked eggs every time for making Deviled Eggs and Egg Salad. This method is really easy – all you need is a saucepan and water.
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Hard-Boiled Eggs Video
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Perfect Boiled Eggs
Are you tired of overcooked green or grey egg yolks, rubbery whites, or discovering an oozing yolk when you need a firm one for your Chicken Cobb Salad? Do you tend to overcook your eggs just to be sure they are done? This tutorial is for you!
Learn how to make hard-boiled eggs with our tried and true (easy-peel) method. Boiled eggs are such a versatile ingredient and every cook should have this skill down. You will be a pro in no time, enjoying all of your favorite Boiled Egg Recipes, and let’s not forget Easter Eggs.
What are the Best Eggs for Boiling?
Eggs come in different sizes (small to jumbo) and varieties (natural, free-range, organic, omega-3, etc). The primary things to consider for boiled eggs are:
- Egg Freshness – Older store-bought eggs are easier to peel. Farm fresh eggs (from backyard chickens) should be cooked under high pressure in the instant pot or they can be very difficult to peel.
- Size Matters – We use Large Grade AA eggs. Large eggs (2 ounces each) are the standard size in most recipes so we stick with those. Medium eggs will cook faster and Extra Large or Jumbo eggs will take a little longer.
Tips for Perfect Hard Boiled Eggs:
- Use the same pan every time for consistent results. We use a large 3-quart stainless steel saucepan. Different types of pans such as cast iron can take longer to come to a boil which may need less cooking time once eggs are at a boil.
- Don’t cover with the lid or you won’t be able to see when the water starts boiling.
- Set a timer as soon as the water is at a boil (keep watch for the start of the boil so you aren’t guessing at your timings).
- Have a bowl of ice water ready so you can lower your eggs into there as soon as the timer is done. This stops the cooking process and makes them easier to peel.
How to Boil Eggs
- Place cold eggs in a large stainless steel pot and cover with cold water, filling 1″ over the surface of the eggs. Bring to a rolling boil over high heat uncovered.
- Once at a boil, reduce heat to keep a medium boil then set a timer for your desired doneness (see chart below).
- Prepare your ice water bath and as soon as the timer is done, transfer eggs into ice water.
How Long to Boil Eggs?
As soon as the water comes to a boil, set your timer and follow this time chart for soft boiled to hard-boiled eggs. Tip: You can pull them out at different times and set up different bowls with ice water to make a variety of eggs all in one pot.
- Boil for 2 minutes: soft boiled with a liquid center
- 3 minutes: soft-boiled with a creamy center
- 4-5 minutes: medium-boiled with a moist, soft center
- 6-7 minutes: hard-boiled eggs with a soft center
- 8-9 minutes – fully hard-boiled eggs with firm, dry center
A perfect hard-boiled egg should have fully set (but not rubbery) whites, have a bright yellow center, and should never have a green tinge around the yolk which signifies overcooking. Soft-boiled eggs have fully set whites and a creamy liquid center.
Common Questions
Adding salt increases the boiling point of water but only by about 1 degree which is insignificant. Unless you are adding a ton of salt, it doesn’t make a difference. We do not add salt.
It is thought that adding vinegar to the water helps with easier peeling of eggs, but vinegar only dissolves the outer layer of the shell. It is unnecessary and can be skipped.
If you have fresh eggs, the best method is instant pot boiled eggs which are easier to peel.
Start peeling at the thick end of the egg where the air bubble is located to get under the membrane for easy shell removal. Also, peeling eggs under running cold water forces water under the membrane for easier shell removal.
Egg-cellent Egg Recipes
Hard-cooked eggs are so versatile and good for you. Here are our favorite ways to use boiled eggs:
- Egg Salad – simple and excellent
- Guacamole Stuffed Eggs – amazing flavor
- Chicken Avocado Salad – our #1 salad
- Easter Egg Chicks – so adorable!
- Salmon Cobb Salad – with the best dressing
- Potato Salad – with creamy dressing
Perfect Boiled Eggs (Every Time)
Ingredients
- 8 large eggs, (can use 6-12 eggs), cold
- 8 cups cold water, (for a 3 qt saucepan)
Instructions
- Place cold eggs in a large 3-quart stainless steel saucepan and cover with cold water so water is 1" above the surface of the eggs. With the lid off, bring to a rolling boil over high heat.
- Once at a boil, reduce heat to keep at a medium boil and set a timer for your desired doneness (see chart below).
- Prepare your ice water bath and as soon as the timer is done, transfer eggs into ice water so they are fully submerged. Refrigerate eggs once cool and peel when ready to use.
Notes
- Boil 2 min: soft boiled with a liquid center
- Boil 3 min: soft-boiled with a creamy center
- Boil 4-5 min: medium-boiled with a moist, soft center
- Boil 6-7 min: hard-boiled eggs with a soft center
- Boil 8-9 min: hard-boiled eggs with firm dry center
Nutrition Per Serving
This tutorial was first published in 2013. We updated the photos and shared more tips for perfect hard-cooked eggs and soft-cooked eggs in April 2022.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha
I learned that you need to boil the water first, and then add the eggs to the boiling water. I have done it this way three times so far. The eggs have peeled much easier this way every time.
Great to hear that, Kelly!
This is my second time using this recipe for boiled eggs. The shell did not peel easy for me and I ended up wasting a lot of egg whites.
They peel perfectly for us every time we make this. Feel free to check the comments section at the bottom for more tips.
Thank you for this recipe. It never came to my mind to search for boiling egg instructions and to be honest this recipe came up when I looked for Easter recipes! I always guessed about timing of boiling egg and it always ended up overcooking! The pictures with timing are very helpful! I never thought 2 min would be enough for soft egg! I just made and true! Now , I can enjoy my egg at home!
Hi Varash! you’re very welcome! I’m glad it’s helpful. 🙂
Question for you Natasha – what is your recommendation for boiling at 4,400 ft? Standard recommendations for any additional time for cooking at this altitude, or do you have anything specific. It always seems to take longer…and I find 12 min for large the best to get the ‘dry’ center.
Hi Debbie, I don’t have anything specific and I have to personally try it to give some suggestions. I hope that will work just fine and that you’ll enjoy it!
I have always added salt to the water when boiling eggs. The reason is that if an egg should crack while cooking it reduces the amount of egg white that leaks out. My son in law was steaming the eggs and he found that all of the eggs peeled very easily every time. Love your recipes
Thank you! So glad you love my recipes. 🙂
From my son: This is for large eggs. Get a pot of water boiling and add a steamer basket of screen mesh. Put in the desired amount of eggs while the water is boiling, put the lid on, and keep boiling for 13 minutes plus 15 seconds. Use an ice bath to prevent overcooking. The eggs are perfectly cooked and the shell is very easy to peel.
My perfect eggs are the same boiling procedure but I turn off heat and cover for 15 minutes. Then cool and peel no green yolk anywhere
Don’t boil your eggs for only 6 minutes it doesn’t work waste of eggs don’t try!
Perfect!
I crack the eggshells with a spoon before placing in the ice water. Seems easier to peel.
Since I started boiling eggs like this, my husband said they’ve been perfect every time! Easy to peel and they are beautiful and delicious!
Wonderful! I’m glad to hear that.
The photos of boiled eggs with the required number of minutes is so helpful. Boiling eggs had always been a mystery to me until I read this post today. Now I can perfectly time my eggs.
Thank you! Great post.
I’m so glad that was helpful, Manish! Thank you so much for sharing that with me!
Cooking times were good for desired yolk consistency, but this cooking method resulted in the most difficult peeling experience I’ve ever had. I followed the instructions to a tee, but it resulted in a lot of water underneath the shells and they did not peel off. I lost a lot of egg white in the peeling process. Going back to my tried and true Betty Crocker method. The outer yolk might turn out dark that way, but peeling is a breeze and I don’t lose any egg.
Hi Kim, that is most likely due to using fresher eggs. Farm fresh eggs or just fresher expiration dates, in general, are more difficult to peel with regular methods. For fresh eggs, I highly recommend making instant pot boiled eggs .cooking them under pressure will help with easier peeling.
To make perfect hard boiled eggs I make sure the eggs are submerged in water and bring the pot to a rolling boil. Then turn the stove off, put the lid on the pot and set the timer for 20 minutes and you have perfect hard boiled eggs. You can run them under cold water and then peeI. I agree they are harder to peel if using fresh eggs.
I would like to say, I have been using this blog for a long time as a go-to for recipes. I made my very first Thanksgiving turkey with a recipe from here, I’ve made desserts, sides, you name it. The one thing I hadn’t thought to try is hard boiled eggs. I SUCK at hard boiled eggs. It’s hard to imagine because it’s just eggs and water, but omg I could NOT get them hard boiled enough to make deviled eggs. I finally had a lightbulb moment and found this recipe on this blog I’ve relied on and FIRST TRY it was perfectly done. I didn’t have to waste a single egg!!! I’m still super happy about it and super impressed with how easy it actually is 😅 so thanks for this recipe and thanks for all the other recipes because they’re all incredible!!!!
Aww! Thank you, Sam. This makes me happy. I’m so glad I was able to help. Thank you for sharing.
I tried this, but it didn’t work very well. How would you adapt the recipe for someone who lives higher elevation (above sea level)?
Hi Lucy, that could be the culprit, but I have no way of testing it through. You may just need to do some testing to see what timings work in your specific elevation.
Hi. Same problem mile high & above, where water boils at a lower temp than sea level. I’m at 6000 ft elevation, and found high altitude hints here: (Best luck!) https://mountainmamacooks.com/how-to-cook-hard-boiled-eggs-at-high-altitude/
I have found that adding eggs to boiling water has made them easier to peel. I set them out on the counter for a bit, not directly out of the frig. I’ve had a couple crack, but they were still very usable! And I’ve read that it doesn’t matter where eggs are older or fresher. I’ve mixed both together & they all peeled better starting with boiling water.
Thank you so much for sharing that with me, Terri!
I’ve tried multiple ways to boil an egg and then place them in ice water to get them to peel . I’ve even tried to poke a small hole in top of egg before boiling. I was always told never to place raw eggs in boiling water because they will crack. I do believe fresh eggs are harder to work with. Hit and miss even with the same carton of eggs. Running under cold water while you peel does seem to help. My advice would be to boil a couple more eggs than you need for the recipe and snack on the ones that are messed up😀🤣
Yeah, it is sometimes a miss or fail but this method really works well for me!
Sometimes I feel like these are tricky to get down but this makes it simple! Turns out great every time.
It really does work perfectly every single time. 🙂
Seriously, these come out perfect every time. The only way to make hard boiled eggs!
They really do, every single time! Hasn’t failed.
This detailed guide for how to cook boiled eggs is so helpful! I can never get my boiled eggs cooked right, with this post I can now make perfect boiled eggs every time!
It works like a charm, every single time! Thank you for sharing. 🙂
Eggs in pot of water. Heat to boiling. Turn off heat. Wait 10 minutes. Cool eggs under faucet of cold water and peel. Done.
Hi Alvin, thanks for sharing your method
What about fresh eggs from my own chickens….i still have trouble getting them to peel
Hi Holly, for fresh eggs, our favorite method for easy peeling is Instant Pot Boiled eggs.
Try using 1/2 tsp baking soda to your water. Or 1 tsp salt.
Do you know if this method is accurate for an induction cook top?
Hi Judy, I imagine so, but I don’t have experience with an induction cup to advise.
Thank you! I want those yolks to BOUNCE out 😂👍🏼
I hope these tips are helpful!
How long do the eggs have to sit in the ice bath?
Hi Karen, just until they are chilled – even 5 minutes would stop the cooking process.
Thanks for the tips you really helped me so much. Keep up the great work.
You’re welcome, Jennifer!
Thankyou for sharing that with us…..Natasha…and the best thing we love about you is that you reply to everyone….Maryam
Aww, you’re so nice! These comments inspire me!! Thank you, Maryam!
I like the minute-by-minute comparisons. Me, I got tired of perfectly done but near impossible to peel eggs, so now I use my instant pot.
Place eggs on the rack – as many as you want – I’ve done up to 18 at once so far: Room temp. eggs, 2c water, 4 minutes cook, 3 minutes natural release, then quick release, plunge into ice water – a breeze to peel. Remember how an egg peels is really up to the egg.
I’m so glad that was helpful, Dave! Thank you for sharing that with us!
i have found very fresh are impossible to peel, by that i mean those you buy directly from a roadstand or a street seller i get mine from a home that has chicken’s
Love your recipes. However, my NO FAIL method for hard boiled eggs: water over eggs. Rapid boil. Cover. Turn stove OFF. About 30–45 min. Later, empty H20; replace with just a small amount of cool H20 – with cover on, shake vigorously. Open- voila – eggs are either all peeled or close to it.
Thanks for your input, Gail. We appreciate you sharing that with us!
I use a method similar to your old method on my electric stove but I let them boil one minute and take them off the heat keeping them covered for 13-14 minutes. I then put run cold water over them for a bit.
Mine always look similar to your 6-8 minute eggs. I cook them in the same pot which is a non-stick heavy 3-quart pot.
I guess I never have had a hard time peeling them as I keep them in the shell in the fridge and only use them on top of ramen mostly or on a piece of toast. It is amazing how long they last in the fridge if you keep the shell on.
Thanks for sharing your process with us, Rhonda. I should also try that next time!
Hello again surprised you haven’t tried easy peal method I sent a while back ???? one the vinegar does good if an egg has a crack it will coagulate the whites that seep out !!!! And most important is adding a couple table spoons of OIL ,corn OIL is fine , we Italians use OLIVE. ,,, lotta water extra OIL. the oil penetrates the shells which are poreous but not the thin skin between whites and shell. I PROMISE THIS WILL MAKE SHELLS COME ,crack large end. first you see CRACK AND PEEL DEM EGGS
Thank you, Joseph!
I learned how to cook so many things before leaning how to boil an egg. I’ve tried several methods and always overcooked them. I tried your method for the first time over the weekend and I must say, they were the most perfectly cooked boiled eggs I’ve ever had!! Because of your recipe, my mom doesn’t make fun of me anymore! Haha! Thank you!!
Haha that’s the best! I’m so glad you enjoyed this recipe. Sounds like you found a new favorite!
The cold water method did not work for me in terms of easy peeling. It was so difficult I turned them into chopped egg salad and started over because the eggs were all butchered. Finding the membrane was almost impossible. It would tear into tiny bits. The shell would also crack into tiny pieces.
My husband loved the recipe, though. The flavors were a perfect combination, he said.
I’m happy you enjoyed that! I have not had that experience, so sorry that didn’t work out for you.
eggs no need for that ,just add a glut of oil to water prior to eggs goin in boil to your liking and cool den EASY peel crack large end of chess first
a glug , couple tablespoons ,
Same here. I always use that method to cook and finish my eggs and still peeling is hit or miss.
Hi Natasha,
I love your recipes, they are always my go-to! I noticed you had a different recipe for boiled eggs before – bringing to a boil, then covering with the lid and turning the heat off but leaving them on for 15 minutes.. I can’t seem to find that recipe now?
Hi Olya, that was this same recipe that we updated. We used to do it that way but when we moved to use a gas stove, we realized that method is not consistent across various cooktops. An electric cooktop maintains its heat while a gas one does not. Essentially, we were bringing the eggs to a boil then covering and letting it sit with the heat off for 15 minutes.
Oh ok, thank you for the detailed response! I thought I was losing it that I couldn’t find the recipe anymore lol. Eggs turned out perfect with this method too!!
You’re welcome, Olya. I’m glad that helped.
Baking powder makes then much easier to peel also!
Great tip! Thank you for sharing that with me.
Great method. I have a terrible habit of overcooking eggs and this is a super helpful chart. I had a thought about the salt, though. I learned in my college cooking courses that salt in the water will stop cracked eggs from leaking egg into the water. Sometimes eggs will crack a little bit when the water really gets roiling and the salt helps keep the egg inside the shell.
Thank you so much for sharing that wonderful tip with us, Betsy!
Thank you for all the handy tips and also for the guide to show how long to get the egg you want!
You’re welcome, Krissy! I’m so glad that was helpful!
The secret to ” easy peel” eggs is to bring the water to a boil first, then add your eggs carefully with a slotted spoon. Works every time! Even with fresh backyard chicken eggs!!! Try it and you will see….
I saw this on youtube and was amazed and how the shell comes off in almost one piece. No more starting with cold water ever again. Thanks for mentioning this. Best tip ever!
Thank you so much for sharing that with me and for giving great feedback, Janis!
I too learned of this method from “Cook’s Illustrated” Magazine years ago and I use this method all the time! It never fails.
another old time secret add oil to water it will penetrate shell only and eggs will peel so EASY try it
We make so many egg salads and deviled eggs and use your techniques. Works every time.
That’s so awesome!! Thank you for sharing that with me, Jen!
You’re right, perfection every time!
Hi Stephanie, I’m so glad you like this method. It’s our go-to and works every time.
I love how you teach people to do their eggsBUT. As an old retired Home Economist, you are calling them by the wrong name. The correct name is hard-cooked eggs. You will never find a recipe for a hard-boiled egg in a good cookbook. Listed as hard-cooked eggs
Hi Jane, thank you for the tip 😀. I will make an adjustment.
I always let my water come to a boil first before adding eggs, they peel alot easier. Cook them for 7 minutes. Perfect every time.
Thank you so much for sharing that with me, Randy!
Hi Natasha how long should I boil them for? how long do you boil them for
Hi Dawn, we have that listed in the recipe with timer tips. Anywhere from two to nine minutes depending on how to set you like the egg.
I’ve never heard of that, Jane. Language does change over the years!
The new way is in a pressure cooker! I cooked 16 eggs at one time, have seen others online say they have done up to 30. I have a 8 quart Power Pressure Cooker XL. I set it for 5 min, do a natural pressure release, then put them in ice. The shells slide off so easy! Total time for whole process 25 min plus ice bath time.
Great method Brenda! Thanks for sharing 🙂
purtroppo la grande tristezza è la traduzione
sul fondo di una pentola sistemare un tovagliolo appoggiare le uova “vecchie” di alcuni giorni, meglio se in uno solo strato, aggiungere un cucchiaio di sale, portare a ebollizione e bollire a fuoco moderato per 10/15 minuti.Togliere dal fuoco e passare subito le uova, ancora nella pentola, sotto l’acqua fredda corrente,per un paio di secondi, e poi lasciarle freddare. Buon appetito!!!
Thank you for sharing that with us Erika.
Thank-you, Thank-you, Thank-You! Overcooked green tinged yolks are a pet peeve of mine, … as some people have recently noticed.Also a former Home Ec teacher.
My mother taught me place the eggs in the pot add water bring to a boil and after they come to a boil reduce to simmer for 10 minutes then cool off add ice and Walla . They have always been perfect no green no gray just beautiful perfect yolks .
Thank you for sharing! 🙂
I will try that:) and im just using store bought eggs! i will sure let u know:) thnx again for your hard work:)
I did alot of boiling eggs this past weekend, for salads, for egg coloring and for some reason this method didnt work for me either:( but i read all the comments and i’ll try other versions as well 🙂
Do you like yours a little more soft-boiled or what didn’t work about it?
I meant the whole peeling part didnt work as great ;( my husband was helping peel them and he said that i probably didnt follow the steps correctly:) lol so i’ll do it again and hopefully it will work:) your other receipies worked good for me, especially Kylichi!!!! the BOMB!!! my husband gave me an AA++:) thanks again:)
Maybe try to add 1/2 tsp of salt next time to the water and see if that will make a difference. Let me know how they will turn out next time and what kind of eggs are you using?
Try bringing the water to a boil before you add the eggs. It makes them much easier to peel.
In my former profession as a chef I have cooked hundreds, upon hundreds of hard boiled eggs in my day. Natasha your way is pretty much how I did it with one exception, I would add a teaspoon or so of salt to my water when I would boil it. I would generally boil for 15 min, then immediately put under cold running water, until eggs were chilled. Ice bath works as well or better. I think bringing eggs to room temperature (about) before boiling helps as well. I seem to remember from school that salt reacts with the calcium in the egg shell to make it harder, which in turn allows the egg to crack and peal better. Just a thought. But your method works for you, (obliviously) keep doing it. I really love the time and effort you put into each post, keep up the GREAT work.
By the way my new profession couldn’t be more different than being a chef. I am a welder. Lol 🙂
My other profession is very different too; I am a full-time RN. But I think our different roles make us more interesting people. You know all about metal and I know how to poke people with a syringe. lol. I like your tip with the salt. I’ll probably incorporate that in my next egg batch and see what happens 🙂 Thank you for your thoughtful comment!
Hi all,
I used to have hard time peeling eggs, until I read somewhere this method: after the eggs are cooked, crack them all over, and put them in an ice bath. The idea is, that the water will seep in between the shell and the egg, and it will be easier to peel. So far, I’ve tried this method only few time, and it worked! Hope that helps.
That wouldn’t work for easter eggs though, since the idea is to dye them and only crack them later.
XPUCTOC BOCKPEC!!!!
Happy Easter everyone.
Thank you for sharing this tip Oksana, we are all learning from each other :).
I know that everyone likes their eggs differently. My parents, for example, like to eat their eggs when they are cooked but still runny. I really, really don’t really like when my eggs are runny or too dry, because then I can’t swallow them and dry out my mouth. So, this is how we cook our store-bought eggs and they work the same every time…. Boil water and add your eggs very slowly into the boiling water (let the heat continue to boil the water-meaning don’t turn off the heat), look at the time. Give 7 minutes and you’ll have a slightly cooked but still very wet egg-yolk. Give 10 minutes and you’ll have a cooked and very lightly-moist egg-yolk. Then drain the water and pour very cold water over the eggs (while they are still in the saucepan) for a minute or so. I sometimes leave the eggs in the cold water or eat them right away.
Tanya, thank you for sharing your version :). Everyone like their eggs differently so this is very helpful.
this method never works for me. I use this egg toaster that i got on amazon and now i get perfect eggs , medium boiled, hard boiled and soft.
I’ve never tried an egg toaster before. Sounds interesting! Does it take up alot of counter space?
Well i did not have toaster when i purchased this , it is size of toaster with a side area for cooking eggs and steaming sausage etc. I do not find it huge and my kitchen is tiny, i have 2 small spaces of counter.
I make hard cooked eggs with easy shell removal by putting the eggs in cold water, cover, bring to a hard boil, turn off the heat. set timer for 10 minutes strain off water and run cold water over the egg until I can handle it then smash hard the blunt end against the edge of the sink so the shell and membrane is broken then put in ice water for 10 minutes and it will peel easily.
HI Stu, thanks so much for sharing!
That’s awesome 🙂 I will defiantly try your way of boiling eggs. I was experimenting with natural coloring. It was fun to see how it turned out. http://leascooking.blogspot.com/2013/03/coloring-eggs-naturally-experiment.html
Those look great! I might try different colors next year!
You know something easy as hard boiled eggs isn’t that easy. Thank you for this awesome post!! I will now know how to get perfect, yellow egg yolks instead of green. Eeww!
I had mis-colored egg yolks for a long time before we discovered this method 😉
No matter what method I tried, natural fresh eggs from my backyard still don’t peel easily. I’ve heard it all depends on how fresh the eggs are. (if theyre fresh, they’re hard to peel). Do you know?
I won’t pretend to be an expert in that area, but this method seems to have better results with peeling store-bought eggs so you don’t lose half of the egg with the peel. With the store-bought ones, it’s hard to say how fresh they really are, but if you try this method with natural fresh eggs, I’d love to hear your review on the peeling situation.
I have chickens and i usually have a carton or two of fresh eggs hang out in the fridge for at least a week before i boil them. You see, the fresher the egg, the more the membranes cling to the shell, making peeling them almost impossible. The longer the eggs sit the more the membranes separate from the shell, making peeling easier. Believe it or not, the eggs you buy at the store have sat in the carton for at least a good month; it’s sad but true, that is why store bought eggs are so much easier to peel.
Thank you for sharing that awesome info! That’s great to know.
I read somewhere that fresh eggs do end up being hard to peel. Lately, even with your method, my eggs have been difficult to peel…..the only thing I can think of is that they are too fresh, so I’ll have to plan ahead and let them sit a while before I cook them and see if that helps. . .frustrating to say the least.
Zina you are the second person to say that about fresh eggs! I guess it’s good and bad that store-bought eggs have been sitting awhile! 😉
I would have to agree with Marina about farm fresh eggs, we also have free range chicken and refrigeration is key before using the eggs for boiling them, also using salt helps
If you add salt to the water, it will be much easier to peel them! I also have home eggs.
I usually add salt as well, but haven’t on this one just to see the difference and still was able to peel them very easy. Adding salt to home eggs is a great idea :).
We have used electric egg cookers for years. The first was a West Bend which we had for about 20+ years; our present one is Dash. Both had the ability to do soft cooked to hard cooked. It has a base that has a heating element in it and a rack to hold the eggs. You add the right amount of water, prick a hole in the large end of an egg and put it in the rack with the hole end up, cover the eggs with the domed top, push the button and eggs are cooked when the buzzer goes off. I usually let them sit in the unit … unplugged… for a minute or two and plunge them in the icy water until chilled.
Hi Cheryl, that sounds like a wonderful kitchen tool. Thanks for sharing that with us.
I used this basic method with my eggs that were only a couple of days old, only I had read somewhere that doing another couple of minutes back in the hot and then in the ice water might help. It did. They don’t peel “perfectly” but they peel very much nicer than they were!
Thanks so much for the tip! 🙂
My sister raises chickens and therefore has only fresh eggs. She steams the eggs in a steamer basket so they are not sitting in the water. She brings the water to boil and then steams the eggs for 12 -15 minutes, then puts them in an ice bath. They peel perfectly every time.
That is such a great tip! I just read your comment to my Mom and husband. We will try it! Thanks!