Easy Peel Perfectly Boiled Eggs
Easter is only 4 weeks away and I know how much everyone loves to color hard boiled eggs, but did you know there is a simple secret to getting easy peel perfectly boiled eggs? It’s called: BAKING SODA! Well, it’s not just baking soda, but the baking soda raises the pH of the water and makes them easier to peel by reducing the albumen’s ability to stick to the shell. I will say, however that you still need to do these according to the proper method or they will stick to the shell anyway.
I have a silly confession… while I was preparing this post for you guys I screwed up 1 dozen eggs. I should have just went with my typical way of boiling eggs, but I wanted to make sure I got it just right, so I looked up several ways of doing these, and my husband has been having boiled eggs for breakfast a lot lately, so I was influenced to try them differently. Well, the first batch stuck to the shell so bad (I had put my eggs in the water first, then brought it to a boil.) The second batch was undercooked (I only did 10 minutes.) So I trashed all those eggs and went with what I know to work, and guess what?! It worked! Can you imagine that? I am never doubting myself again! So here’s how you do it:
Fill a pot 2/3 full of water and add 1 tsp baking soda. If you are boiling a lot of eggs in a stock pot, I would do 2 tsp of baking soda.
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Bring water to a boil. Place egg on a slotted spoon.
Gently lower eggs into water, one at a time, touching the bottom of the spoon to the bottom of the pan and gently rolling the egg off of the spoon.
Repeat with additional eggs. Once all the eggs are in the water, boil them for 15 minutes.
Once eggs have cooked for 15 minutes, place the pan in the sink and run cold water on them for 1 minute or until the water in the pot feels cool.
Allow eggs to rest for 2 minutes.
To peel the eggs, smash one side of the egg and roll it away from you cracking around the entire center of the egg. Start peeling from where the shell is cracked. It should be able to break apart into two halves. Rinse eggs and use them in your favorite recipes or refrigerate them for up to one week.
I hope this helps you with your hard boiled eggs/Easter adventures!
FYI, if you add vinegar you will neutralize the baking soda. (vinegar is an acid, baking soda is a base). So kind of defeats adding either one.
Do you bring the eggs to room temp before putting in the water? Or can they go into the boiling water cold from the fridge? Love the comments about the fresh eggs. I buy local and never knew that’s why they are harder to peel. Ya learn somethin knew everyday! Happy Easter everyone.
I boil them straight from the fridge (cold), but they are easier to peel at room temperature. Happy Easter!
I just used this method and boiled a dozen eggs and they turned out PERFECT!!!! I added a splash of vinegar and had no issues with cracking. The shells popped right off of the egg! Thank you so much for posting this. My fiancée now can have deviled eggs without me freaking out about peeling them. Off to eat my egg salad now! Thank you again!
Hooray! I love a good success story! Glad it worked out for you!
Just tried this… The 1st egg I lowered in popped (aaah!!!) but the rest did fine. They did peel a little easier than my usual method, but they didn’t pop right out. 🙁 What I did love was the beautiful yolk!! No grey/green outer layer, just a gorgeous, creamy yellow that is perfect for showing off this Easter!! Thanks!
Bummer on the cracked egg. Someone mentioned vinegar prevents cracking, but I am so glad it was a perfectly cooked egg! Thanks for sharing your experience 🙂
Just to update my last comment… I’ve used this method several times now & it has worked perfectly EVERY time. They just pop right off now, just like you said! Thanks for sharing!!
Oh that is so great! It really is my best method for boiling/peeling eggs. Glad you have had such great success!
A comment only on the rinsing step… I’ve heard that the water the eggs are boiled in is very good for houseplants (with the minerals from the shells). I take my eggs out of the hot water and rinse separately. Then cool the egg water to use for plants.
What a great tip, thanks!
Probably not with baking soda in the water though. ;P
Oh yeah, good point!
Thanks for the great directions and photos!! I have chickens and their fresh eggs are so hard to peel when hard-boiled. I found out about steaming them for 20 minutes and then cooling in cold water. It makes them really easy to peel although they will crack occasionally. Will be trying your method next time!
I am really interested in hearing how this method works with fresh eggs. I had no idea fresh eggs are harder to peel. I would love for you to come back once you have tried it and share your experience!
Ignorant question here… I can’t really tell by the picture, but does the “rest” period have the eggs in the water or out of water? And does that even matter? Thanks!!
Hi Jamie! I keep mine resting in the cool water, so it helps to continue bringing down the temperature of the egg and stops the cooking process. If you want a warm boiled egg for breakfast, you can cool the egg just enough to peel it, but for Easter eggs you want to cool them quicker. You can even add ice to the water as well if you like.
Thank you so much for this post! I usually start eggs in cold water, bring to simmer for about 11 minutes, then put them in an ice bath. Sometimes they peel OK, but usually they are difficult! I am definitely going to try this method now.
I really think putting the eggs in the water before it reaches a boil is where a lot of people go wrong. It’s so hard to know if you are going to get an undercooked or overcooked egg, which depends on how high your heat is/how long it takes to reach a boil. Waiting to put them in after the water is boiling, might take longer/be a pain, but it ensures the eggs are cooked at the proper length of time, and the baking soda really helps with peeling! Someone else shared that vinegar helps prevent the eggs from cracking too. I need to try that next time!
Amber I am so glad you posted this! I never can tell when a hard boiled egg is done…never! Last year we made easter and went to eat them and they were half raw! Checking this out from Mandy’s recipe box and I pinned this! 🙂
Cathy
I hope you never have raw Easter eggs again! Thanks for stopping by!
I’m banking on you and your reviewers right now. I’d just put some eggs on to hard boil (for Mum’s curried eggs – the ultimate in comfort food) and so I raced out to the kitchen to add the baking soda. The eggs are pretty fresh because I get them from the chook farm, so peeling is always the worst part. Hopefully this time I won’t be swearing under my breath!
How did it go?!
Pretty well, actually. I was a little late in adding the baking soda, so there were a few issues with VERY fresh eggs. But it is certainly a terrific way of getting the peeling right. Thanks for asking. Greetings from Australia!
Great! I am glad that it helped some!