What Is It Called That Makes Hard Boiled Eggs Where You Don't Have to Peel Them

Perfect hard boiled eggs are not difficult to achieve. This method has produced fool-proof results and the shells are super easy to peel off the eggs as well. Check out the post comments for the success others have had with this recipe.
The perfect hard boiled egg – Simple. And easy, really. But the perfectly peeled, smooth egg that is critical to tasty Deviled Eggs? That's another story. Let me start with the end and work back. Getting that peel that just sort of "pops off" after that first crack of the shell. That feeling of success when you know you won't end up with a dozen eggs with a pecked-at look that can't possibly be used in your grandma's classic Deviled Egg recipe. Been there done that. And I've tried all the suggestions for getting the perfect peel. Add vinegar; add baking soda; roll the egg to crack the shell and then blah, blah, etc., etc. You know them all. These methods almost never worked for me. You either? Well, here is the secret… finally! I'm happy to share a method with you that actually works. You can have perfectly cooked, bright and yellow hard boiled yolks and creamy, tasty egg whites, that peel easily every time.

Here's the way to get that easy-to-peel-shell:

Place your eggs straight out of the fridge into a pot of already rapidly boiling water, using a spoon to lower the eggs into the water. What?! Yes, I said cold eggs into boiling water. Stay with me. Once you place the eggs in the boiling water, the boil will reduce since the eggs are cold. Keep at high heat until the water boils rapidly again and let boil for 30 seconds, then turn the heat to just a simmer. This requires keeping most burners set at medium since the cold-start eggs will dramatically drop the water temperature (the eggs will just kind of move around like jumping beans in the slow simmering water), and continue in the pot for 12 minutes for hard boiled eggs (to use this method for soft boiled eggs, simmer for only 6 minutes).**Cook's note: Once in a while, an egg might crack when it's placed in the boiling water. To prevent any of the egg from oozing out of the shell, add about 1/2 teaspoon white vinegar to the water before heating to boil. When I do this, the cracked egg cooks perfectly just like all the others in the pot.**

Starting in the boiling water will help the shell separate from the eggs sooner, but you must turn the heat down to the simmer if you want your egg whites to be tender and not rubbery.This may require you to adjust the dial up or down a bit in the first few minutes until you're sure the simmer will continue. After the eggs have slow-simmered for 12 minutes…

Quickly run ice cold water over your eggs while draining out the hot water. Do this until only cold water is left in the pot. This will stop the eggs from cooking further. Let the eggs sit in the cold water for 15 minutes to cool (you can add a few ice cubes to make them cold if using immediately), or refrigerate overnight. Peel under cool running water. Whether you peel them right out of the pan or the next day doesn't matter. Either way, they peel easily.

The picture above says it all. The egg on the left was cooked using the method I just described. The egg on the right was cooked from the typical cold water start. The egg shell on the left just slipped right off. I never was able to get the egg on the right peeled without pulling the egg in half and ruining it for Deviled Eggs.

What are the best uses for hard boiled eggs?

Hard boiled eggs are at the heart of several recipes, such as egg salad sandwiches, potato salads, deviled eggs, and just the perfect snack or lunch that is easily packed to go. And of course the most important use of all, Easter Eggs.

One important note: Super-fresh eggs are hard to peel no matter what method you try. If, like me you have a few backyard chickens, as seems to be a rapidly growing trend, you'll want to save your eggs for at least two weeks before cooking. However, store-bought eggs do sit around for a while before they make it from farm to grocer so they're already not extremely fresh when you purchase them. But it doesn't hurt to think ahead and buy your eggs at least a week or two ahead of deviled-egg-making-time. **Update: As an experiment, I just tried this method on a fresh egg from one of my chickens. Though it was a bit harder to remove the shell then my other eggs, I was still able to do so without damaging the egg white.**

There you go, this method consistently creates silky, just-right hard boiled eggs with easy-to-remove shells.

Perfect Hard Boiled Eggs and The Secret to Easily Peeled Shells

Follow this method for perfect hard boiled eggs with shells that easily slip right off the egg. The written recipe is for 6 eggs but the number of eggs in your pan won't matter, as long as they're not overcrowded.

Prep Time 3 minutes

Cook Time 12 minutes

Total Time 15 minutes

Servings 6

Calories 63

• 6 eggs, large eggs, chilled (right out of the refrigerator)
• 2 quarts rapidly boiling water, or enough to cover the eggs well

• Before beginning, please read the recipe notes for important tips and information.

• Place your eggs straight out of the fridge into a pot of already rapidly boiling water, using a spoon to lower the eggs into the water. See note below regarding eggs that crack. Once you place the eggs in the boiling water, the boil will reduce since the eggs are cold. Keep at high heat until the water boils rapidly again and let boil for 30 seconds, then turn the heat to just a simmer. This requires keeping most burners set at medium since the cold-start eggs will dramatically drop the water temperature (the eggs will just kind of move around like jumping beans in the slow simmering water).

• Continue in the pot for 12 minutes for hard boiled eggs (for soft boiled eggs, simmer for 6 minutes).

• After the eggs have simmered for 12 minutes, quickly run ice cold water over your eggs while draining out the hot water. Do this until only cold water is left in the pot. This will stop the eggs from cooking any further. Let the eggs sit in the cold water for 15 minutes to cool (you can add a few ice cubes to make them cold if using immediately), or refrigerate overnight. Tap on the edge of the saucepan or counter and then peel under cool running water. Whether you peel them right out of the pan or place eggs in the fridge and then peel the next day doesn't matter. Either way, they peel easily.

1. The quantity of eggs for this method doesn't really matter as long as you use a pan large enough for all the eggs to fit in one layer and you don't want them too crowded. The water needs to be enough to fully cover the eggs while they're boiling and simmering. I add enough to cover the eggs by about an inch. I've used this method with 12 eggs at one time with success.
2. Once in a while, an egg might crack when it's placed in the boiling water. To prevent any of the egg from oozing out of the shell, add about 1/2 teaspoon white vinegar to the water before heating to boil. When I do this, the cracked egg cooks perfectly just like all the others in the pot.
3. Placing the egg directly into boiling water will help the shell separate from the eggs sooner, but you must turn the heat down to the simmer if you want your egg whites to be tender and not rubbery.This may require you to adjust the dial up or down a bit in the first few minutes until you're sure the simmer will continue.

Nutrition Facts

Perfect Hard Boiled Eggs and The Secret to Easily Peeled Shells

Amount Per Serving

Calories 63 Calories from Fat 36

% Daily Value*

Fat 4g 6%

Saturated Fat 1g 6%

Cholesterol 164mg 55%

Sodium 62mg 3%

Potassium 61mg 2%

Carbohydrates 1g 0%

Sugar 1g 1%

Protein 6g 12%

Vitamin A 238IU 5%

Calcium 25mg 3%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

What Is It Called That Makes Hard Boiled Eggs Where You Don't Have to Peel Them

Source: https://gooddinnermom.com/perfect-hard-boiled-eggs-and-the-secret-to-easily-peeled-shells/

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