Easy Peel Boiled Eggs
Master the art of perfectly boiled eggs with this foolproof recipe for Easy Peel Boiled Eggs! This quick and simple method ensures consistently tender whites and yolks cooked to your desired consistency, all while virtually eliminating the frustration of stubborn shells. By using a precise simmering technique and an ice bath to halt cooking, these eggs are effortlessly easy to peel every time. Ideal for meal prep, healthy snacks, or as a versatile ingredient for salads and sandwiches, these hard-boiled eggs can be ready in just under 20 minutes. Say goodbye to cracked shells and hello to perfectly smooth, peel-friendly eggs with this beginner-friendly recipe!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- as needed Cold water
- 2 cups Ice cubes
- 1 teaspoon Salt (optional)
Instructions
Place the eggs in a single layer in a medium-sized saucepan, ensuring they are not crowded.
Add enough cold water to the saucepan to cover the eggs by about 1 inch. If desired, add 1 teaspoon of salt to help prevent cracking and make peeling easier.
Place the saucepan over medium-high heat and bring the water to a rolling boil.
Once the water reaches a boil, immediately reduce the heat to low and let the eggs simmer gently for 9-12 minutes, depending on your desired yolk consistency (9 minutes for slightly soft yolks, 12 minutes for fully set yolks).
While the eggs cook, prepare an ice bath by filling a large bowl with water and adding 2 cups of ice cubes.
When the cooking time is up, use a slotted spoon to transfer the eggs directly into the ice bath. Let them sit in the ice bath for at least 5 minutes to cool completely and stop the cooking process.
To peel the eggs, gently tap each egg on the countertop to crack the shell, then roll it under your palm to loosen the shell. Start peeling from the wider end of the egg, where the air pocket is located, for easier removal.
Rinse each peeled egg under water to remove any remaining shell fragments, then pat dry.
Serve immediately or store the peeled eggs in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
