To make hard-boiled eggs that are easy to peel, start the eggs in boiling water rather than cold water, and immediately transfer them to an ice bath after cooking.

Best Method

Bring a pot of water to a full rolling boil before adding the eggs. Use a slotted spoon or tongs to carefully lower cold eggs from the refrigerator directly into the boiling water. Reduce the heat slightly to maintain a gentle boil and cook for 11-13 minutes depending on egg size. Immediately transfer the eggs to a prepared ice water bath and let them chill for at least 14 minutes.

Why This Works

Starting eggs in boiling water rather than cold water is key to easy peeling. The hot water rapidly denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the shell membrane. When eggs start in cold water, the proteins set slowly and fuse to the membrane, making parts of the white cling during peeling. The ice bath stops cooking and causes the egg to contract further from the shell.

Peeling Tips

Tap the bottom of each cooled egg first, then gently roll it on your countertop to create cracks throughout the shell. Start peeling from the bottom where there's an air pocket, which helps you get under the membrane. Peel under cool running water to help remove any stubborn shell fragments.