For easy-peel hard-boiled eggs, the keys are: start the eggs in already- boiling water or steam, cook 10–14 minutes depending on size, then chill them immediately in ice water for at least 5–10 minutes before peeling. Slightly older eggs (about a week old) also peel more easily than very fresh ones.
Basic easy-peel method
- Bring a pot of water to a rolling boil, with enough water to cover the eggs by about 1 inch.
- Gently lower fridge-cold eggs into the boiling water, return to a gentle boil, then cook 11–13 minutes for hard-boiled (shorter for smaller eggs, longer for larger ones).
- Immediately transfer eggs to a large bowl of ice water and let them cool completely, at least 5–10 minutes, to stop cooking and help the shell separate from the membrane.
Peeling tricks
- Tap the egg on the counter, then roll it gently to crack the shell all over.
- Start peeling from the wider “bottom” end where there is an air pocket, which makes it easier to get under the membrane.
- Peel under a thin stream of running water or in a bowl of water to help loosen tiny shell bits.
Optional tweaks that can help
- Use eggs that are a few days old; the higher pH makes the whites release more easily from the shell.
- Some cooks add baking soda or vinegar to the water to change pH or slightly soften the shell, though the chilling and peeling technique usually matters more than additives.
- Steaming the eggs over boiling water instead of boiling them directly can also give very easy-peel results because the hot steam sets the outer whites quickly and helps them pull away from the shell.
