Hard Boiled Eggs: Easy Peel!

Perfect Hard Boiled Eggs

Easy Peel Hard Boiled Eggs

Learn how to make perfect hard boiled eggs that are easy to peel and have nice fluffy yolks.  Many people over cook their eggs by boiling them too long, which give you a greenish yolk that can be a little rubbery.   Others barely bring their eggs to a boil and end up not cooking them enough, which leaves the center of the yolk wuite yellow and sometimes a little sticky.  I’ve been cooking my eggs perfectly for years, but started to wonder about these other methods, since some well know cooks and chefs were preaching various methods for how long to cook hard boiled eggs, so I decided to test a few out.  I didn’t bother with the methods that were very similar to mine with cooking times within a couple of minutes, but tested those that were much shorter cooking times.  I found that following the cold water method and letting the eggs sit the cover pot after boiling for between 10-15 minutes left the yolk a bit under cooked in my opinion.  The yolks were a very bright orange-yellow and they were even a bit sticky at 10-12 minutes. Ewwww.  I like my hard boiled eggs cooked through and reserve the sticky yolks for my overdone soft boiled egg mishhaps!  I didn’t let that stop me from trying to make my deviled eggs with these sticky yolks, afterall there were some popular people telling me that this is how I should make them!  I went ahead and started making my deviled eggs as I usually do, by mashing the yolks with a fork and saw how the egg yolks were just clumpling a bit. Again, it reminded me more of a well cooked soft boiled egg.   I stopped right there!  Why waste anymore time!  I could see they were not mashing properly, so that experiment was over. After 20+ years of hard boiling eggs,  I decided that my way was the best way!   I sound like some kind of crazy egg boiling old lady, who’s been boiling eggs day and night for 20 years! LOL   I’m not, but I just like them cooked a little more than the 10-15 minutes methods, but I’m sure there are plenty of people who will disagree.  As my father would say, “to each his own”.  My eggs come out with fluffy yolks that are not at all green, but are light yellow and are perfect for deviled eggs, egg salad or just for snacking.  The one thing that is important is how quickly you cool of the eggs after cooking, so don’t take your time about it and get right over to the sink after that timer goes off and dump that hot water out and fill the pot with cold water or have a cold water bath ready for them and even add some ice cubes if the cold water isn’t chilly enough (like in the summer or if you’re in a warmer climate).  You have to stop that cooking right away.  The cold water also helps create steam between the egg and the shell, which makes for easier peeling.  Be sure to start peeling the eggs from the large side at the top.  That’s were you’ll find a little air pocket and you’ll make quick work of the peeling even the freshest eggs.  My video demonstration will help you.

Watch the Video!  Learn How To Make Perfect Hard Boiled Eggs that Peel Easily!


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Hard Boiled Eggs Recipe

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy
  • Recipe type: Breakfast, Snack, Quick Tip


  • Cold uncooked eggs – preferably at least 5 days old, as newer eggs are much harder to peel
  • A pot with a lid large enough to hold the eggs in a single layer. Use more than one pot if necessary, but don’t pile the eggs on top of each other, as they will probably crack while cooking and may not cook properly.
  • A large bowl
  • Paper towels
  • A plate, container or another bowl to place the eggs into after peeling


  1. Place cold eggs in a pot in a single layer – do not stack, as they may crack and may not cook properly
  2. Fill the pot with enough cold water to cover the eggs by about an inch. The tip of your finger, when placed on top of one of the eggs, should be covered with water.
  3. Place the pot on the stove on high heat and bring to FULL BOIL. See video. When it reaches the full boil, cover it with the lid and remove it from the heat. Set you timer for 22 minutes.
  4. At 22 minutes, take the pot to the sink and carefully drain off the hot water. Immediately fill the pot with cold water. I usually drain the water a couple of time, as the pot is still hot from cooking. You could, have a bowl ready with ice in it and carefully place the eggs into the ice bath after draining, but I never do. If the cold water doesn’t seem very cold (40 degrees F), this is usually in the summer time, then I’ll throw a handful of ice cubes into the water to chill it. You just want those eggs to stop cooking fast.
  5. You can let the eggs sit in the water for 10 minutes and then drain and place the eggs into the refrigerator until you’re ready to use them. When I’m using them for deviled eggs or eggs salad, I just keep them in the pot of cold water and peel right away.
  6. To Peel
  7. Fill a large bowl with cold water.
  8. On a paper towel place on a hard surface, gently, but firmly tap down the egg and roll back and forth. Be sure to also tap both ends of the egg to crack them.
  9. Once the egg is cracked all over, hold it in the bowl of water and peel the egg under the water. If you start at the top of the largest side of the egg, this will be easier, as there is a small air pocket there. Peel the egg under the water and place on a clean paper towel or on a plate. Newer eggs are harder to peel, but be patient and you’ll have few to no nicks in them. Enjoy! Try them with my Deviled Eggs Recipe!

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