Our family eats a lot of hard boiled eggs. Part of our weekly meal prep includes hard boiling 18 eggs every Sunday. We eat them for breakfast with a side of green leafy vegetables, alone as a snack, in a salad, and take them to go. Hard boiled eggs are quick, easy to make, and an excellent source of protein and nutrients such as B12, Vitamin D, Choline, Iron, Omega-3’s and more. Getting to the delicious nutrition can be a pain when your hard boiled eggs are hard to peel.
I’ve tried the baking soda in the water trick. Boiling older eggs trick. My eggs were still hard to peel. When half the egg ends up in pieces as you try in vain to peel the egg, that’s no good. It defeats the whole purpose of a quick easy snack if you cannot get to the protein and nutrients beyond the protective shell.
I finally found a simple trick for getting eggs to peel easily. Instead of placing eggs in cold water and bringing to a boil, boil a pot of water THEN add the eggs. Bingo! Easy to peel eggs at last! Fresh eggs or old eggs, it doesn’t matter as long as you bring the water to a boil first.
- 1 Dozen Eggs
- Water - enough to cover the eggs when they are added to the pot
- Add water and a teaspoon of salt to a pot and bring to a boil. The amount of water will vary depending on the size of the pot and how many eggs you are cooking. Use enough water to cover all your eggs once they have been added in step 2.
- Once water is at a rolling boil, add eggs one at a time with a slotted spoon.
- Allow water to come back to a boil for 1 to 2 minutes.
- Turn off heat and cover pot, leave pot on burner for 10 minutes.
- Remove eggs from pot into a bowl of ice and water. Let sit for 5 to 10 minutes.
- Eat or refrigerate for later.