There's nothing more frustrating than peeling a hard-boiled egg and losing half of the white to those stubbornly stuck shells. If you've ever wrestled with the peeling process only to find yourself with a batch of raggedy looking whites that just won't do for your deviled egg platter, these tips are for you.
Tips for Peeling Hard-Boiled Eggs
- Choose older eggs
- Steam your eggs
- Use an ice bath
- Peel under water
Why are fresh eggs so hard to peel?
The fresher the eggs, the harder they are to peel. This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier. At Pete & Gerry's, we pride ourselves on the freshness of our eggs, which come right from our small family farms. If you've ever had trouble peeling our eggs, we highly recommend either letting our eggs age for a week or two in your fridge or using the steaming method.
How to steam eggs
Steaming an egg yields the same result as boiling, but with the benefit of shells that are much easier to remove. The process is easy. Here's what you'll need:
Kitchen equipment:
- A metal heatproof colander
- A pot with a fitted lid large enough to hold your colander
- A medium bowl (for ice bath)
Instructions:
- Place eggs in your colander, then place the colander in the pot.
- Fill the pot with a couple inches of water. The water level should stay just below the base of the colander (not touching the eggs themselves).
- Place a well-fitted lid on your pot, and bring the water to a boil.
- Once the water is boiling, start your timer and leave the lid on the pot to keep the steam from escaping (if it looks like you are going to run out of water, carefully add a little extra warm water to the pot as needed to make sure steam production doesn't cease).
- Let eggs steam for 12 minutes* before removing from the pot and placing in an ice bath (8-9 minutes for slightly jammy eggs).
*12 minutes works best when you're cooking six eggs in a single layer in your colander. If you're cooking a larger batch, or eggs that are layered on top of each other, you may need to add additional time to ensure that the eggs are cooked through.
Using an ice bath
Submerging your eggs in an ice bath right after you remove them from the pot (or any cooking apparatus you decide to use) is crucial. It not only brings the cooking process to a halt, preventing your eggs from getting overcooked, but also shocks the egg white, causing it to shrink back from the shell. This process helps begin to loosen the egg white from the inner shell membrane that's responsible for most difficult-to-peel hard-boiled eggs. In general, about 10 minutes (or more) of rest time in the ice bath will do the trick.
Peeling under water
Once your eggs have cooled to the touch, peel them right in the ice bath (or, if it's too cold, replace the ice bath with cool water). Cracking the shells while the eggs are submerged allows the water to flow into the space between the egg white and membrane, further separating them. Once you've peeled all your eggs, strain off the water remaining in the bowl and compost the eggshells.
Got an Instant Pot? Try this steaming method for perfectly cooked and peel-able hard-boiled eggs.
FAQs
Easy-to-peel hard-boiled eggs are typically placed in an ice bath as soon as they're done cooking, note our egg experts. "The combination of steaming the eggs and then immediately shocking them in ice water is magic," says Steele.
What is the trick to boiling eggs so they peel easily? ›
Easy-to-peel hard-boiled eggs are typically placed in an ice bath as soon as they're done cooking, note our egg experts. "The combination of steaming the eggs and then immediately shocking them in ice water is magic," says Steele.
Does adding salt to water make hard-boiled eggs easier to peel? ›
Use this recipe for perfectly cooked hard-boiled eggs. By adding a little vinegar and salt, the eggshell peels off so easily without tearing or sticking. I have been making them this way for years!
Why do my hard-boiled eggs stick to the shell? ›
This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.
How many minutes to boil eggs? ›
Gently lower in fridge-cold eggs. Lower the heat slightly – so the eggs don't crack due to being bashed around but water is still at a gentle boil. Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.
Do I boil water first then add eggs? ›
You might have heard that you should drop your eggs into room temperature or cold water and then bring the water to a boil. This is a myth. In our tests, bringing the water to a boil first and then lowering the eggs into the bath made for easy peeling and more accurate timing.
What to do when eggs won't peel? ›
Shock in cold water and gently shake.
If you're using a steamer basket, carefully lift the basket and pour out the water. Return the eggs to the pot and gently shake it back and forth to lightly crack the shells.
Is it better to peel hard-boiled eggs hot or cold? ›
Shocking your recently boiled eggs by submerging them into a bowl of ice water is key. The quick cooling of the hard-boiled eggs causes the egg whites to contract, freeing them from the membrane. If you let them cool for about 15 minutes, the peeling is much easier.
What happens if you boil an egg too long? ›
“When an egg is cooked for too long and/or at too high a temperature, the sulfur in the egg white combines with the iron in the yolk and creates ferrous sulfide, which has a green tint,” she explains. Unfortunately, this chemical reaction—which scientists call denaturation—isn't limited to hard-boiled eggs.
Does salt stop eggs from cracking when boiling? ›
If you're cooking in salted water, however, the opposite occurs. The salt solidifies the egg whites on contact, sealing up the crack and allowing the egg to continue boiling as if nothing happened.
The acetic acid in vinegar attacks the calcium in the eggshells, breaking them down as they boil. This results in eggs that have thinner and more brittle shells, making them easier to peel.
How do restaurants peel hard boiled eggs? ›
By placing the eggs and water into the container and shaking it vigorously for a minute or two, the eggs will peel themselves. The action causes them to smash against each other, shattering their shells, which are then washed away by the water.
How to boil eggs so that they peel easily? ›
Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.
How do you peel hard-boiled eggs hack? ›
Eggs are easier to peel if they're completely cooled after boiling. Add them to a bowl of iced water for 5 minutes before peeling. This will also result in more tender egg whites and that perfect yolk. Gently tap each egg on a hard surface to form small cracks all around the egg's shell before you peel.
Do boiled eggs float when done? ›
After trying several methods to determine if an egg is cooked or not, there were a few that came out on top. Contrary to what you might have heard, hard-boiled eggs do not float—but they do act differently when you spin them or shine a flashlight through them.
How do restaurants peel hard-boiled eggs? ›
By placing the eggs and water into the container and shaking it vigorously for a minute or two, the eggs will peel themselves. The action causes them to smash against each other, shattering their shells, which are then washed away by the water.
What to add to water when boiling eggs? ›
It's not necessary to add anything to the water. Some people also swear that adding a bit of salt, vinegar or even baking soda to the boiling water makes eggs easier to peel and/or makes them taste better. We, however, prefer the simplicity of plain ol' water.
Why put eggs in cold water after boiling? ›
To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more. And quickly plunge the cooked eggs into cold water to stop the cooking process and minimize the iron-sulfur reaction. Some people also say that the cold-water plunge makes eggs easier to peel.
Should eggs float or sink? ›
Judging the freshness of your eggs
Semi-fresh eggs: Eggs which are semi-fresh should sink to the bottom but stand up straight. Older eggs: If your egg floats higher than halfway towards the surface of the water this means it's most definitely not fresh and consumption should be avoided.
