I do everything they tell you--old eggs, don't over cook, ice bath...

and they're still a PTA to peel. I can't make deviled eggs b/c they never peel smoothly. Seriously as a kid, I did this all the time. I think the eggs are different.

Bring water to boil, add eggs, cover, and simmer for 11 minutes for large eggs, 12 or 13 for extra large. Maybe be to ice water bath for 15 minutes then peel by cracking on a hard surface then rolling all over to loosen.

Anonymous wrote:

Anonymous wrote:I have found the really fresh eggs are harder to peel. I live in the country and get fresh farm eggs regularly. If I keep them for a few days (or a week) before boiling them, they are easier to peel.
I put them in a pan, cover them with water, bring them to a boil, boil for about 5 minutes, cover them, and let them sit for at least 15 minutes. Then, I put them in an ice bath.
They are generally very easy to peel.

This is what I do, but I put them in an ice bath at 12 minutes. No more or the yolk is overdone.

Oh, forgot to add that I turn off the heat as soon as the water boils.

Anonymous wrote:I have found the really fresh eggs are harder to peel. I live in the country and get fresh farm eggs regularly. If I keep them for a few days (or a week) before boiling them, they are easier to peel.
I put them in a pan, cover them with water, bring them to a boil, boil for about 5 minutes, cover them, and let them sit for at least 15 minutes. Then, I put them in an ice bath.
They are generally very easy to peel.

This is what I do, but I put them in an ice bath at 12 minutes. No more or the yolk is overdone.

I make a dozen hard boiled eggs every week and have experimented with every procedure imaginable.

First, older eggs are better, but I have used this process successfully with eggs that we literally plucked from the hen's nest just an hour before. It works.

Bring the eggs to room temp before cooking - leave them on the counter for several hours. This reduces cracking during initial cooking.

If you are concerned about cracking, add a couple tablespoons of white vinegar to the water. It won't exactly stop the shell from cracking, but it will congeal the white as it starts to escape, effectivelt sealing the crack. I do this when I don't have time to bring the eggs to room temperature, or if I'm using eggs from really young chickens (they have thinner shells and crack more easily).

Bring a pot of water to a high simmer. Not a full rolling boil, but just shy of that. I've tried this and the cold-water-start, and this is more consistent and easier to peel.

Lower the eggs in the simmering water, partially cover and cook on low to keep it on a simmer, and cook for 10-11 minutes. 10 minutes is a slightly softer yolk, which I prefer, 11 minutes is a more traditional dry yolk. This is for large eggs; small or jumbo eggs may need a minute adjustment.

When the time is up, transfer them to a large bowl of ice water. Once cold, they can be stored in the shell until you're ready to use them.

To peel, run under a stream of cold tap water as you peel. If needed, run a spoon between the egg and the shell, separately then slightly to allow water to run under the shell.

The thermal shock (into hot water, then into ice water) is important, that and peeling under running water are what make the eggs easier to peel.

Anonymous wrote:Older eggs are easier to peel.

The yolks discolor when they're overcooked. To avoid that I put the eggs in cold water, turn on burner, bring to a boil, let boil about 15 seconds, turn off heat, put lid on pot and let sit for 15 minutes. When time is up put eggs in cold water with ice to stop cooking.

This exactly.

I have found the really fresh eggs are harder to peel. I live in the country and get fresh farm eggs regularly. If I keep them for a few days (or a week) before boiling them, they are easier to peel.
I put them in a pan, cover them with water, bring them to a boil, boil for about 5 minutes, cover them, and let them sit for at least 15 minutes. Then, I put them in an ice bath.
They are generally very easy to peel.

Instant pot.

I use my instant pot.

Old eggs.

Salt the water.

Immediately ice bath.

Anonymous wrote:Older eggs are easier to peel.

The yolks discolor when they're overcooked. To avoid that I put the eggs in cold water, turn on burner, bring to a boil, let boil about 15 seconds, turn off heat, put lid on pot and let sit for 15 minutes. When time is up put eggs in cold water with ice to stop cooking.

This is what I do as well.

Older eggs are easier to peel.

The yolks discolor when they're overcooked. To avoid that I put the eggs in cold water, turn on burner, bring to a boil, let boil about 15 seconds, turn off heat, put lid on pot and let sit for 15 minutes. When time is up put eggs in cold water with ice to stop cooking.

Anonymous wrote:I buy the precooked, already peeled eggs. The extra cost is absolutely worth it to me.

Me too. I like to make deviled eggs with them (but then I end up eating way too many eggs).

I buy the precooked, already peeled eggs. The extra cost is absolutely worth it to me.

How do you make hard boiled eggs that:
Don't turn green
ARE EASY TO PEEL