Easy to Peel Hard Boiled Eggs

Tender, perfectly cooked, and easy-peel boiled eggs

Keyword: egg, eggs

1 Large pot, big enough for the eggs to be in a single layer and covered by at least 1” of water
1 Spider (recommended), mesh sieve, or slotted spoon
1 Bowl, large enough to hold all your eggs and be covered by at least 1” of water

Warm the Eggs:
Put cold eggs in a bowl and top with warm water by 1 inch. Let sit 15 minutes.
Alternatively, leave eggs out of the refrigerator to warm on the countertop for 30-60 minutes, depending on the temperature of your kitchen.
Boil the Eggs:
Bring the pot of water to a high simmer/low boil.
Use a spider to transfer eggs into the water and set a timer. (7 minutes for jammy yolks, 11 minutes for eggs like the ones at the top of this page, 12 minutes for true hard boiled.) Keep the eggs gently moving thru the water for the first 30 seconds. This will help prevent the eggs from cracking. Sometimes they do still crack, and that’s okay.
While the eggs cook, prepare an ice bath in the bowl you used to warm the eggs. Monitor the water so it stays at a simmer, high or low. You don’t need big jostling bubbles, but its ok if some happen. Stir the eggs 1-2 times throughout cooking.
When the timer dings, use the spider to move the eggs into the ice bath. Let sit 10 minutes to cool down completely.
Put the eggs in the refrigerator for at least 2 hours or up to 7 days (if eaten that day).
Peel the Eggs:
Peel by tapping the wide end of the egg first, and then tap all over to create lots of little cracks. Peel. Rinse to remove any lingering shell and pat dry. Hard boiled eggs, peeled or unpeeled, will last up to 7 days in the refrigerator.