By Kittencalskitchen on October 16, 2007
Photo by Beautiful BC
Photo by Beautiful BC
"The one and only method I use for perfect hard-boiled eggs and the only one you will use also, this is a no-fail method your eggs will come out perfectly cooked!--- don't omit the vinegar it makes peeling the eggs easier and your eggs will be bright yellow and the whites a pure white! -- it doesn't matter what amount of water or eggs that you use just make certain that you add in about 2 teaspoons of vinegar, I don't even measure I just pour the vinegar into the water from the bottle the exact 2 teaspoons does not really matter, of course use as many eggs as you wish and the exact amount of ice is not necessary you can use more, also try to use eggs that are at least 2 weeks old fresh eggs are somewhat harder to peel."
Serving Size: 1 (170 g)
Servings Per Recipe: 6
"I've been using this method for years for perfect creamy yellow (no sulfer green) hard-boiled eggs! If I am making deviled eggs, I do stir them every few seconds (GENTLY!!) for getting the yolk pretty much directly in the middle. (Just for looks). I don't know what the addition of vinegar does to help, but I always add it and have good luck! Always remember, the fresher the eggs, the harder to peel. I learned that when we kept chickens. So if Easter is coming or you're just planning on making devied eggs or egg salad, buy them well in advance, the dang things keep for a while! Also, whenever you're looking for a specific recipe, check to see if Kitten has one. There are some great chefs here on Zaar, and she's one of the best!"
"Perfect!! The one thing I might add is making sure the eggs are point down during storage so that the yolks are centered if stuffing :) You are the BEST!"
"No such thing as an EZ Peel Egg! I don't know where I went wrong since I followed the directions, and I was unable to get the shells off without most of the white coming off with it. PRO: The bit of egg that was left was well cooked."
"This didn't work very well for me. The first two eggs I peeled were fine but the rest (of a dozen) were a mess to peel. Kittencal's recipes are usually excellent so I'll keep looking for hers."
"I did everything the directions said, but it didn't work for me. I peeled 2 eggs and little chunks of white came off with the shell on both. Then the 3rd egg was even worse and huge pieces of white stuck to the shell and ripped off. I gave up after that and put them back in ice water to see if they would work better when they were completely cooled. I was really hoping this would work. :o("
"I have tried COUNTLESS methods of hard boiling eggs, but have always ended up with over/under cooked eggs and a horrible time peeling them. I tried this method because I've always had tremendous success with Kittencal's recipes. Once again, Kittencal to the rescue!!! Not only were these eggs cooked PERFECTLY, but they were SO EASY to peel! I'll never try another method... this is it! THANKS AGAIN, KITTENCAL!!!"
"These peeled just as badly as any other method I have tried. However, just as Kit promised, the whites were perfect, the yolk was a nice creamy yellow, and they tasted great. So i'll try it again and rerate if I can get an improvement. Update: I have tried this several more times, following the recipe exactly, I have tried old eggs and new eggs, large ones and small ones, more vinegar, less vinegar. The results are always the same. The eggs don't peel worth a darn and have terrible looking eggs, but they taste great and have good texture, so that's a plus."
"works great! thank you KC"
"Kittencal, you win the prize for best way to hard boil eggs! I did jumbos, exactly followed your instructions on vinegar, lukewarm water, wait until full boil before timing 2 min, ice cubes, etc (except I increased sitting covered time from 11 to 14 min to account for egg size). The best hard boiled eggs I've ever cooked - creamy inside, no green rim, peeled easily, and TASTY. Thanks."
"OK, I read all these great reviews, and have to ask. What can I be doing wrong? I've tried this method dozens of times, and had the eggs peel easy maybe twice. I've tried eggs right from the store, kept in the frige for a week, jumbo, ex large , large, nothing seems to make matter. 90 % of they time they don't peel well. They taste and look great, but just won't peel. I boiled a dozen tonight, and was so frustrated peeling the first egg, I ended up throwing the shell and white in the trash and eating the yolk."
"The first time I tried this technique, the yolks weren't quite done. So, I tried again with the same result. I increased the standing in hot water time and that helped some. However, every time I've used this method, the eggs have been very hard to peel - even two week old eggs. Think I'll try another method, but thanks for posting."
"I have my own chooks so my eggs are always fresh and thus hard to peel when boiled. I tried this but it didn't work for me, I still got half the white peeling away with the shell. I'm thinking I might have missed a step so I'm going to try this again & perhaps revise my rating. Thanks Kit!"
"Okay Kittencal... you proved me wrong! I thought the only way to make hard boiled eggs that were easy to peel was to use older eggs. I tried this on a mixed batch of fresh and old eggs and I couldn't tell the difference!"
"I followed this recipe but only used 2 eggs, and they did not peel perfectly. One peeled kinda perfectly, the other not at all. I'm pretty frustrated. I've tried this method, using baking soda, and regular boiling til it's done and these eggs just won't peel without taking chucks of egg white with it! Do you think I would need to try 6 eggs to make this recipe work? In using 2, I did not scale down the vinegar, salt, etc."
"Works like a charm, what else do you need to know! Go cook em'"
"Wow! I'm so glad I found this! I make deviled eggs every year for thanksgiving and Christmas. I always struggle with my eggs, because I was taught to boil the eggs for 10-15 minutes. So I searched up "easy to peel hard boiled eggs" and found this. I tried it for my first 2 dozen eggs, and took one out to test, and wow! The yolk was bright yellow, and cooked all the way through with no ugly grey-green ring! It peeled very easily, too! All I can say is THANK YOU!"
"If you rating is a one or two stars, you went wrong since and you didn't followed the directions. ""ALWAYS READ THE RECIPE IN FULL BEFORE YOU START"" This would receive the Nobel Pie Prize if such an accolade existed. lot better than my OLD one I did ! Anyway, excellent to do a SCRATCH on recipes. I've will added this to my recipe book and the OLD one is out. THANK YOU!! I can do the happy food dance!! NOW !! I can't leave anything alone! THANK YOU So!! 7 Stars There are some great chefs here on Zaar, and she's one of the best!
Note: A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator."
"We've been trying all sorts of things to get easy to peel eggs. This worked pretty well. Don't use yesterday's eggs. If they aren't old enough for an air space, they aren't going to peel. Also, since I was paying attention, different breeds of chicken or maybe specific chickens, lay harder to peel eggs. ISA Brown and New Hampshire Red eggs were much easier to peel than the Aracauna eggs."
"I boiled a dozen eggs and only two didn't peel well. I must admit I used apple cider vinegar because I was out of white vinegar, but I don't think it made any difference. The ten that peeled well did so perfectly. Even the two that weren't perfect still peeled easily except a little of the white came with the shell. I followed directions as written. Thanks for sharing."
"I have tried many hard-boiled egg recipes and never been completely satisfied. Here was the test last night: I divided one dozen raw eggs into 2 groups of six. One recipe was a well known Food Network star's recipe that I have been using. The other was this one. This one was by FAR the winner. The shells come off easily, no discoloration, and the egg was not overcooked. Fast, easy, and perfect. It's a keeper!"