Perfect Boiled Eggs | Easy Peeling

Name: Perfect Boiled Eggs | Easy Peeling
Prep time: 5 min
Cook time: 13 min
Yield: 12 serving
Ingredients: 12 large eggs; water and ice; Equipment: large pot and steamer basket

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Prep Time
5 mins
Cook Time
5 mins
Servings
12
Calories
72 kcal
Course
Side Dish
Cuisine
American

Perfect Boiled Eggs | Easy Peeling

Iris Warren

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Learn how to make hard boiled eggs and peel them easily, without frustration.

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Ingredients

Servings

12 large eggs at least a week old
water and ice
Equipment: large pot and steamer basket

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Instructions

Fill large pot with 1 to 1 1/2 inches of water. Bring to a boil. Insert steamer basket and gently place eggs into steamer (you can also place eggs in steamer first, but be careful when lowering steamer into pot.)
With water at a medium boil, cover tightly with lid. Set timer for 13 minutes. During last couple of minutes, fill a couple of containers (with tight lids) with enough ice and water to submerge eggs. Be sure to enough leave room for the eggs.
Once 13 minutes cook time is up, use slotted spoon to transfer eggs into ice bath. After 15 minutes, pour half the water out of the container. Cover tightly with lid and shake vigorously until all eggs are very well cracked all over. The more well cracked they are, the easier they'll peel.
Gently peel eggs in water bath or under running water. Use peeled eggs within 2-3 days.

Notes

Boiled eggs are perfect for Best Deviled Eggs recipe.
If you need to store boiled eggs longer than a few days, follow instructions through ice bath, but do not shake and peel. Take eggs out of ice bath and store unpeeled in the fridge for up to 5 days.
For soft boiled eggs with runny yolk, steam for 5 1/2 minutes. For semi-cooked yolks, steam for 9 minutes.
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Nutrition Information

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Calories 72kcal (4%) Carbohydrates 0.4g (0%) Protein 6.3g (13%) Fat 4.8g (7%) Saturated Fat 1.6g (8%) Cholesterol 186mg (62%) Sodium 71mg (3%) Sugar 0.2g (0%)