1/2 Photos of Easy Peel No Fail Hard Cooked Eggs
Tired of losing half your egg trying to get the shells off? Forget about all those other methods! The shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. A bonus hint for seasoning your hard cooked eggs too!
My Private Note
- 1Bring the water to a rolling boil - not a simmer.
- 2Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
- 3Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
- 4BOIL - not simmer - the eggs for 6 minutes.
- 5Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
- 6Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
- 7Crack and peel shells, they will slip right off, the whites are tender so be gentle!
- 8Chill and use as desired.
- 9To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
- 10HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.
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Nutritional Facts for Easy Peel No Fail Hard Cooked Eggs
Serving Size: 1 (366 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 71.5
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 80.4 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 6.2 g