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Get It NowWhat is your favorite food in the world? Mine is eggs (and adding a little oven baked bacon or even air fryer bacon doesn’t hurt!). There are so many delicious ways to enjoy them, and perfect hard boiled eggs are one of my favorite ways. Today, I want to show you how to boil eggs perfectly every time — complete with time chart — and how to make sure you always end up with easy peel hard boiled eggs, too!
Boiled eggs were one of the first foods I learned to make as a kid. But, I refined my favorite method for boiling eggs only a few years ago. As a scientist at heart, it was really fun for me to do the testing for this article. I went through dozens of eggs to do it!
So even if you already know how to boil eggs — and I know many of you do — I hope you’ll still get something out of it. Because if you want easy peel boiled eggs, the method does make a difference, and every minute counts for the end result.
Why You’ll Love These Perfect Hard Boiled Eggs (Easy To Peel)
- Perfectly cooked to your liking (see the time chart below!)
- Works for soft boiled or hard boiled eggs
- Quick and easy — it’s the fastest stovetop method!
- No specialty ingredients or special equipment needed
- Makes perfect easy peel hard boiled eggs every time
The Best Way To Boil Eggs
There are two main methods perfect hard boiled eggs on the stove:
- Most common method: Bring the water with the eggs, then turn off the heat, close the lid, and let them cook in the residual heat. This method works fine, but it takes longer, because the water stops boiling. I’m not a patient person, so I prefer the second way.
- The best method: My preferred method for boiling eggs is to boil them the whole time. Once the water comes to a boil, you set a timer and cook them for exactly the number of minutes needed for the level of doneness you want. Yay for having faster, perfect boiled eggs!
There are actually lots of other ways to boil eggs. People do it in a pressure cooker, slow cooker, or even air fryer boiled eggs and oven boiled eggs. Still, my go-to way to make the perfect hard boiled eggs recipe is the stove. It’s super easy, no fuss or equipment required, and is really fast.
What To Add To The Water
This section explains what to add for easy peel hard boiled eggs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – Of course, the main ingredient you’ll need is the EGGS! I used large eggs for my testing, so the cook time will be different if you have medium, extra large, or jumbo eggs.
- Salt – Salting the water makes for perfect hard boiled eggs because it:
- Increases the temperature of boiling water. This causes the egg white to cook a little faster, which makes it easier to prevent overcooking the yolk.
- Helps seal and cracks or leaks. If a crack develops in the egg, the salt will aid in coagulation. That basically means it will seal faster when it hits the salt water.
- Makes easy peel eggs. A tiny bit of salt actually permeates the egg shell. It’s not enough for you to taste it, but it does help with peeling.
- Vinegar – You can add white vinegar OR apple cider vinegar to the water. The important part is the acidity from the vinegar, because it softens the shells. This makes them easier to peel, but you won’t be able to taste the vinegar.
Some people swear that adding baking soda helps to make eggs easier to peel. I tried it, but it didn’t make any difference. The salt and vinegar did.
How To Boil Eggs For Easy Peeling
This section shows how to make perfect hard boiled eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Place eggs in water. Place your eggs in the bottom of a large saucepan. Add enough water to cover the eggs with at least an inch of water above them.
TIP: Add the eggs before adding the water.
This will ensure they don’t break.
- Add salt and vinegar. Stir gently, being careful not to disturb the eggs too much.
- Boil eggs. Place the pan on the stove over high heat and bring the pot of water to a rolling boil. Then, set a timer and use the boiled eggs time chart below to get the eggs done to your liking.
- Plunge in cold water or an ice bath. Right before the timer is about to go off, turn on the faucet to the coldest that it goes and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan under the cold running water, letting the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. (Alternatively, you can also just use a slotted spoon to transfer the eggs to a large bowl of ice water, as shown below.) Leave the eggs in the pot for about 10 minutes, until they reach room temperature.
How Long To Boil Eggs?
The time to boil eggs depends on how you want them done. After the water starts boiling, a good estimate is 7-10 minutes for hard boiled eggs and 1-2 minutes for soft boiled eggs, without removing from heat.
Hard Boiled Eggs Time Chart
Now that you know the tricks for easy peel boiled eggs, just follow the cook times in this boiled egg time chart to get the doneness you want:
| Boiling Time | Result |
|---|---|
| 1 minute | Very runny soft boiled eggs |
| 2 minutes | Runny soft boiled eggs |
| 3 minutes | Very gooey medium boiled eggs |
| 4 minutes | Gooey medium boiled eggs |
| 5 minutes | Just set medium boiled eggs |
| 6 minutes | Medium-hard boiled eggs |
| 7 minutes | Very creamy hard boiled eggs |
| 8 minutes | Creamy hard boiled eggs |
| 9 minutes | Firm hard boiled eggs |
| 10 minutes | Very firm hard boiled eggs |
A few important notes about this time chart:
- The times above are how long to boil eggs after the water has reached a rolling boil.
- These times are based on large eggs. The times might take a little longer to get to the same level of doneness if you have extra large or jumbo eggs, or be done quicker if you have medium eggs.
- This is how long to boil eggs using my method where the eggs boil the whole time and are not removed from heat until they are done. If you use the other method where you remove from heat and cover with a lid once the water boils, they will take longer.
- Plunging eggs into cold water after boiling is crucial. If you skip the cold water step, your eggs will be overcooked.
Here is a visual showing how the boiled eggs look after 1 minute, all the way to 10 minutes:
How To Peel Hard Boiled Eggs Easily
Before I figured out how to peel hard boiled eggs, the process drove me crazy. Fortunately, after some testing, I found a sure, foolproof method. Here is how to make hard boiled eggs easy to peel every time:
- Use eggs that are a few days old. Fresh eggs are slightly less acidic, so the white sticks to the inner shell more. With older eggs, the shell absorbs more air, becomes more acidic, and also shrinks slightly. All of these aspects create more space between the shell membrane (that covers the egg white) and the shell itself. That means easy peel hard boiled eggs!
- Start with cold water. This is sometimes called “cold start” and helps ensure that the boiled eggs are easy to peel. In contrast, using warm or hot water is called “hot start” and will increase the chances that the shell will stick to the membrane.
- Add salt and vinegar to the water. I talked about this above. The salt permeates the shell a little bit, and the vinegar helps to break down the shells, making them easier to peel.
- Plunge the eggs in ice water. This stops the cooking process from residual heat, so you don’t end up with overcooked eggs. Also, some of the water permeates the shell, which helps loosen the bond to the egg white and makes the boiled eggs easy to peel.
- Roll the egg on the counter. I’ve tried different techniques for peeling boiled eggs, and this one wins compared to starting at one end. Simply roll the egg on the counter with the palm of your hand, creating cracks all over the widest part. Then, start peeling at one of the cracks toward the center of the egg, and the shell will come off from there.
Storage Instructions
Once you know how to boil eggs perfectly, you’ll probably make them in batches. There are some storage tips to keep in mind:
- When to peel: The soonest time to easily peel eggs is after they have sat in cold or ice water for 10 minutes. If you won’t eat them right away, it’s best not to peel them because they will last longer with the shell than without. However, if you still prefer to peel your eggs all at once, you can.
- Storage: Hard boiled eggs are okay at room temperature for a couple hours, but beyond that, store boiled eggs in the refrigerator (unpeeled if possible). If you prefer to peel your eggs all at once, store them submerged in cold water in the fridge. You’ll need to change the water daily, so it might not be much time savings. Alternatively, you can drape damp paper towels over the eggs instead of submerging in water, but it’s still recommended to swap them daily.
- Reheating: You can reheat boiled eggs, but don’t use the microwave or they will explode. Instead, place the egg(s) into a glass bowl and add boiling water to submerge. Let the eggs sit in the hot water for about 10 minutes, then remove and enjoy!
How Long Are Hard Boiled Eggs Good For?
Boiled eggs in the shell will keep in the frigerator for up to 1 week. Without the shell, they will last up to 5 days.
Can You Freeze Hard Boiled Eggs?
Freezing boiled eggs is not recommended, as it ruins the texture of the egg white. You can freeze just the yolks for up to 3 months if you like.
Hard Boiled Egg Recipes & Serving Ideas
Now that you know how to boil eggs perfectly (and peel them easily) every time, I hope you’ll make them more often! Here are some ways to enjoy them:
- Salt & pepper – When you have that blissful creamy yolk, that’s all you need to enjoy perfect boiled eggs.
- Deviled Eggs – My fave is simple deviled eggs with bacon, but they are also delicious with salmon lox on top or avocado mashed in.
- Egg Salad – Either a classic egg salad or avocado egg salad, or mix with proteins, such as tuna salad with egg. These types of salads use a lot of eggs, so you’ll definitely want to use this method for easy peel hard boiled eggs!
- Other Salads – Boiled eggs work well in cauliflower potato salad (a healthier alternative to potato salad) or seven-layer salad. For meal salad options, try cobb salad or chef salad.
- Soft Boiled Egg Soldiers – Dunk cheese sticks or veggies into a soft boiled egg. (You can also do this with oven baked eggs!)
- Breakfast Sandwich – Layer sliced hard boiled eggs, cheese, and bacon on your favorite bagel. I often use low carb bagels, but any kind you like will do.
Recommended Tools
- Saucepan – This one heats evenly and is a great universal size for boiling eggs.
- Apple Cider Vinegar – This kitchen staple is useful for so many recipes, and will make for easy to peel hard boiled eggs.
- Sea Salt – Not all salt is created equal! This one is easy to pinch and full of naturally occuring minerals. It’s also a must for both cooking and eating your boiled eggs.
How To Boil Eggs Perfectly (Easy Peel)
Easy Peel Hard Boiled Eggs (Perfect Yolks!)
Learn how to boil eggs perfectly, with time chart for perfect yolks! Get easy peel hard boiled eggs every time using this fast simple method.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
How To Boil Eggs Perfectly:
-
Place eggs in a single layer at the bottom of a large saucepan or pot. Add enough water to cover the eggs with at least 1 in (2.5 cm) of water over them.
-
Add a tablespoon (15 mL) of vinegar and a tablespoon (14 g) of sea salt to the pot. Stir gently.
- Place the pan onto the stove over high heat. Bring the water to a rolling boil.
-
Once the water is boiling, set a timer to the following number of minutes based on how you want your eggs.
1 minute – Very runny soft boiled eggs
2 minutes – Runny soft boiled eggs
3 minutes – Very gooey medium boiled eggs
4 minutes – Gooey medium boiled eggs
5 minutes – Just set medium boiled eggs
6 minutes – Medium-hard boiled eggs
7 minutes – Very creamy hard boiled eggs
8 minutes – Creamy hard boiled eggs
9 minutes – Firm hard boiled eggs
10 minutes – Very firm hard boiled eggs
- Right before the timer is about to go off, turn on the faucet to the coldest that it goes and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan under the cold running water, letting the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. Leave the eggs in the pot for about 10 minutes, until they reach room temperature.
How To Peel Boiled Eggs Easily:
- Once the eggs are at room temperature (but not colder), you can peel them.
- To peel an egg, roll it on the counter with the palm of your hand, pressing gently to make cracks all over the shell. The peel will come right off!
- If not using right away, see notes in the post above about how to store hard boiled eggs and when to peel them.
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Recipe Notes
Serving size: 1 egg
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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270 Comments
Paula
0Great info – I used to always get the green ring!
Frances
0After many years of trying to hard boil eggs that peel easily. I tried cold water, hot water, salted water, vinegar water. Finishing with ice water, running cold water. All cooked the eggs beautifully, but peeling was always a challenge.
Finally, I found the best way was steaming!! boil a small amount of water, lower a “metal flower” containing the eggs. Cover then turn down heat to medium. For 12 eggs I steam for about 17 minutes. Into an ice bath, then done.
So far, over many months, I have yet to have an egg that didn’t slip out of its shell smoothly, with no gouges!!
Viktor von Mertens Sr.
0Great egg recipes and handling instructions. Thank you.
Gina Rosa-Villani
0The best technique ever! It works great! Thank you so much!
Daz
0Just to clarify! This recipe does not take 7 minutes. The 7 minutes is the minimum boiling time. You need to add to that how long it takes for the pan to come to a boil. And be ready to have the smell of apple cider vinegar invade your house! Open all windows hahaha
But, OH. MY. GOSH. This recipe works SUPER well!
Wholesome Yum M
0Hi Daz, So glad you liked the recipe! If you refer to the chart it shows the cook time, which starts after the water reaches a rolling boil.
Michelle
0Well, I tried 8 minute eggs. I added vinegar and salt and brought the water to a rolling boil. I had boiling water and eggs in a sieve. Set timer after submerging the eggs. Reduced heat after returning to hard boil. Removed from water and plunged into ice water to stop the cooking. Peeled 2. They felt soft, so cut one open. The yolk was liquid: not set at all.Not creamy. Liquid, runny yolks – On at least 2 of the eggs. I recooked the rest for 11 minutes at a boil to get soft but set center.
Maya | Wholesome Yum
0Hi Michelle, It sounds like you submerged the eggs after the water was already boiling. You don’t need a sieve, and submerging the eggs after the water is boiling is too late. Add the eggs to the pan first, then add water, and then bring to a boil. The eggs do start to cook as the water heats up, even before the water is boiling, and then the time chart should be accurate. Hope this helps!
Thomas Westheimer
0Steam the eggs 10 minutes and the shells come off easily each time! As to soft boiled etc I don’t know the timing
Helene Ouellet
0Hi Maya
You said in your article that we could keep them in the refrigerator for a week in their shell but should we also put them in water? I’m sure I will forget to change the water every day .. .
Wholesome Yum M
0Hi Helene, If you store your hardboiled eggs in the shell, then there is no need to store them in water. A zip-top bag will do just fine. If you would like to peel them all at once, then you will need to keep them submerged in water that will need to be changed daily.
Viktor Sr
0Constructive Praise. Wonderful and delicious. Thank you.
Theresa Baker
0The worst ever. None peeled easy and went right by recipe. Will never use again
Wholesome Yum M
0Hi Theresa, Sorry this recipe didn’t turn out as expected. Please be sure that you are using older eggs and not fresh. This technique works best on eggs at least a week old.
Sara Sabol
0Just curious, Theresa did you put your eggs in the water before it started boiling, or wait until it was boiling?
I agreed with you that the recipe didn’t work at first and then realized I was supposed to add eggs to the water before boiling, which I didn’t do so my eggs were undercooked at the 5 min mark (not medium boiled). I will try again the right way next time!
PatS
0This recipe worked well. Out of a dozen eggs I had a couple that could have cooked maybe another 30 seconds but ultimately it really didn’t affect my deviled eggs. You didn’t say anything about the temperature of the eggs to start. I used room temperature eggs. I’ll definitely use this recipe again. Thanks!
Linda Staker
0Beats my home economics lab recipe!
Shannon Morton
0Perfect peel and perfectly cooked hard boiled egg! Finally!!! Thank you!
Jackie
0Wow, it actually works. After so many years of frustration, these instructions created the perfect hardboiled egg with simple peeling. I will never make them any other way from now on! I used eggs that were about a week old from the grocery store.
Allie Lel
0I followed this recipe to the T and for some reason the eggs didn’t peel smoothly for me. ☹️ Not sure what I did wrong.
Wholesome Yum M
0Hi Allie, Did you use older eggs? That makes a huge difference in the outcome.
Ana
0I was skeptical, but it worked, Salt and vinegar and no flavor or smell of vinegar when cooking.
John L
0PERFECTION…Every time I follow your instructions I get perfect hard boiled eggs.
The ONLY thing I do differently is the peeling, shell removal.
I use the “mason jar quarter full of water-shake it” method. I swear, most of the eggs peel themselves with just a bit of vigorous shakes.
So glad I found your method and thank you for sharing.
Darryl Flowers
0I had pretty much given up on making deviled eggs – every method I tried when boiling the eggs was a failure.
I tried you method to cook a dozen eggs, and every one came out just about perfect when peeled, and the peeling was easy.
Thanks!
Jesse Brian
0Hiya do you use room temp eggs or refrigerated? Or doesn’t make a difference? Thank you!
Wholesome Yum M
0Hi Jesse, You do not have to bring your eggs to room temperature before boiling. The eggs are added to cold water and then brought to a boil on the stovetop, so they will reach the correct temp as the water temperature rises. I hope this helps!
Joanne
0I love your recipe for cooking hard boiled eggs, now I cook in sea salt and vinegar and they come out perfect. Try putting the eggs into a pickling solution. I usually save the dill pickle solution after eating the jar of pickles. The pickling spices taste amazing on the hard boiled eggs after a couple days in the jar!
Sarah P
0I would have given this 5 stars but didn’t see where the crucial question in answered without question.
Do you put the eggs into cold water and bring to a boul before you start timing, OR add the eggs to already bouling water AND should the eggs be room temp or straight from the fridge?????
Wholesome Yum M
0Hi Sarah, The eggs start in cold water. Once the water (and eggs) come to a boil, start your timer for the desired yolk consistency.
Diane Johnsons
0Can you use regular salt if you don’t have sea salt
Wholesome Yum M
0Hi Diane, Yes, that’s fine. Just adjust to taste.
Sherman Hood
0My wife and I just boiled our first batch of eggs just like it was read. They turned out perfect. We’ve tried different ways and could never get it right. This was a winner!
Matthew
0Hello,
I had a question:
You say eggs a few days old, do you mean a week or so after bought, or a few days past the best-by-date?
Wholesome Yum M
0Hi Matthew, A few days after you bought them. Thanks for clarifying 😉
Tony Contino
0Fantastic article. As a retired Chemical engineer, I appreciate the scientific approach of the author. As a longtime weightlifter, eggs are an important daily source of Protein for me. I enjoy eating boiled eggs but the tedium of pealing them has always been a turn-off. Problem solved! Many thanks to the author. Tony
Ruth Reece
0Maya, please let me apologize for most of these comments. I loved the article, I read it all the way thru, and have found that almost all of these questions were answered in your article! What can’t people read before questioning?
You are wonderful! You could have just said “Read my Article” you have the patience of a saint!
Thank you so much for all the amazing information. Keep up the great work!
Ruth
0You are a lifesaver! I’ve been cooking my whole life (quite a long while) and am told I am a good cook.
But… I hard-boiled eggs have a love-detest relationship. One time they’re fine, next time I can’t get the shell off to save my life. I knew about the salt, but had never heard about the vinegar! Thank you! Now I can’t wait to go into the kitchen and make some.
Richard Evans
0Thanks for putting a lot of work into this well written article. My experience was that the 6 eggs cooked to the “done” level you suggested they would after 10 minutes. Left them in ice water for another 10 minutes. Peeling them was OK, but not great. I wonder if the “age” of the egg is perhaps a more significant variable as some others suggest If so, maybe slightly more emphasis would be helpful. I could be wrong?
Wholesome Yum M
0Hi Richard, Yes, you are correct. The older the eggs are, the more the interior will separate from the shell, which will ultimately make them easier to peel.
Nancy G Taylor
0How should you store these in the refrigerator for eating later? Peeled or unpeeled. If you leave them unpeeled, will the eggs still peel easily? Do you need to bring them to room temperature before peeling if kept in refrigerator? Thank you for your feedback.
Wholesome Yum M
0Hi Nancy, It’s best to leave them unpeeled until you are ready to use them. Check out the section of the post called, “How to Store Hard Boiled Eggs and When to Peel Them” for more information on storing and peeling your eggs.
Duke Cabrillo
0Love this recipe! The real key is using OLD eggs. The vinegar & salt really does make peeling much easier. I do a dozen every week and take 2 for lunch to work. The visual cooking chart is awesome!
Val
0I tried your method, however, I’m baffled by the fact the water never came to a full boil. The edges of the pa had ver small bubbles hardly noticeable and I had my gas stove burner on high. I finally took them out because I felt they had been on for too long. End result: overcooked. I followed your direction very carefully so I don’t know what happened. Could the vinegar have kept the water from achieving a full boil? Any ideas?
Wholesome Yum M
0Hi Val, What elevation do you live at? These times will change depending on if you live at high elevation.
april
0Do I start with cold water with the eggs and bring to a boil, or do I bring the water to a boil first and add the eggs after they’ve started boiling? Did I miss these vital details? If so, let me know!!
Wholesome Yum M
0Hi April, Start with cool or room temp water. Add salt, eggs, and then bring to a boil on the stove.
jeri
0I live at 6028 feet altitude,( Colorado) the water here boils at 179 degrees F. it never reaches 212 degrees. Here we know to add to the cooking time. A sea lever 10 min. egg will look very different from one cooked at high altitude.
Wholesome Yum M
0Hi Jeri, You are correct. At high altitude, you will get different results. At your specific altitude, 7:30 minutes should give you a soft boiled egg. Hard-boiled will take about 12 minutes.
Eddie Brannan
0I Add Baking Soda (1or2 TBS) To The Water & The Eggs Peeled Real Easy & I Also Put Them In a Ice Bath After Cooking Them
Isabel
0Hi! So I was looking for a nice way to cook eggs, and THANK YOU SO MUCH! I normally don’t like boiled eggs because I can never cook them right or peel them. Guess what? I had the most DELICIOUS hard boiled eggs I have EVER had and it was so easy to peel! I normally don’t leave reviews because I am a little shy. But I have to tell you this is absolutely GENIUS!!! Thank you for your explanation and attention to detail. Amazing. Also it didn’t taste vinegary or too salty at all and they even cracked open! I will forever love this!
Ed Lamb
0Thanks for the guidance…i love boiled eggs
Ken
0How much vinegar? How much salt?
Wholesome Yum M
0Hi Ken, 1 tablespoon of each. You can find the full list of ingredients in the recipe card. If you cannot see the recipe card, try checking your browser settings that you aren’t viewing the website in ‘Reader Mode.’
Katie
0Thank you for taking the time and being so clear and concise. This was SO helpful!
Pamela Daily
0My hard boiled eggs came out of their shell perfectly! Thanks to your thorough instructions. You’re a great teacher!
Zoha
0It was a complete article I think.
Katherine
0Loved this overview with a recipe and pics and directions. I always started my eggs in warm water on the stovetop and had such a difficult time peeling them. I may have missed it in the final recipe, but to the people that this isn’t working for, you have to start your eggs in COLD water!
Claire
0I use your method with great success. I like to have 2 HB eggs every morning, and I like them when they’re warm, not room temperature, but warm. So, I boil them every morning, and while I do let them soak in cool, running water, I only do it for about 3-4 minutes, so they will still be warm and I never have any trouble with peeling them. Just sharing in case anyone else likes them when they’re warm. I also just lightly smack them a few times with the back of a tablespoon and then peel them. So easy!
Liz
0I really do give five stars for all this data and work you put forth. It’s all useful and appreciated. But, I’ve tried all these ways to shell my eggs and none were worthy of a star. Not one method yielded me a decent looking shelled egg:(
My search continues, or I should say, my own practice continues.
Patricia Jorgenson
0Not only did this work perfectly but I also used the tip to shake the eggs in the pan. Yah that worked too !!
Debbie
0I’ve used many of your recipes successfully, and refer many to your website, but this didn’t work for me. My engineer husband even went over ever step with me. I had such high hopes. Can’t figure out what went wrong…all ingredients, timed it, older eggs, temperature. What else is there? Obviously this works for others. Both my husband and I are good, experienced cooks, so this is a bit embarrassing and a mystery! Help!
Melissa
0Hi Debbie, Are you at high altitude? Cook times will vary depending on where you are located.
ken bradshaw
0Why waste sea salt when plain table salt works exactly the same in this case?
Wholesome Yum M
0Hi Ken, Great point! You can use table salt here if you have it on hand.
Mary
0Thank You Maya for the great timetable for various degrees of donenes of eggs! What a great resource! I have been doing about the same thing to boil them, not always adding the vinegar, but will do that more consistently now. One thing I read about peeling! After the cold water bath, for 10 minutes, I put all the eggs back in the suacepan and VIGOROUSLY shake the entire pan! All eggs are finely cracked and very easy to peel, especially if you’ve used the 2-3 day old eggs! very easy! Thanks for all you do and your time experimenting, Great recipes and helps! Blessings, Mary
Sharlene Serjeant
0What if you or anyone else doesn’t do salt?
I don’t.
Wholesome Yum M
0Hi Sharlene, The amount of salt that permeates the shell is very low. The salt is mainly used for its chemical uses (raising the boiling temp of the water, sealing cracks, and making them easier to peel) and not to season the eggs. If you don’t want to use any salt, you can skip it, but you may not get the exact result I did.
Samantha A Whitson
0YOU are my hero! I have wanted to do this- oh, idk maybe 100 times, over the years?! I cannot thank you enough for every single bit of it; the intro, the science, the charts, photos~ absolutely splendid, in every possible way! Wow- I am truly so impressed, and after re- reading/poring over the entire article (egg essay extraordinaire is more like it!) I’ve come to the conclusion that I would not have gone to the same lengths, nor would I have thought to break it down in ‘tens’. All this means is that I can let go of the momentary guilt & jealousy I had, and simply enjoy the fact that YOU- my hero- did an amazing job!! THANK YOU =)
Jewels
0I’ve honestly tried every way to boil and peel and nothing ever works. THIS DID! Every single egg! Thank you. I had 2 dozen eggs to boil for a holiday dish. Simple.
Bob
0I live in western North Carolina at between 2200 and 2300 ft altitude. Do I need to adjust anything to achieve the same results?
Wholesome Yum M
0Hi Bob, Although your water will boil at a lower temperature (around 208 degrees for your elevation) your eggs will take longer to cook. You will have to experiment a bit to get the desired texture for your eggs. I am speculating that a soft boiled egg will take roughly six minutes (after it hits a rolling boil) for you and then longer the more solid you want your yolks.
Bob
0I’ve had success with pressure cooking them for 3.5 minutes to get the texture I want, but they don’t peel easily. That’s why I was hoping I could switch to boiling. Do you think that vinegar/salt in the 10 minute ice bath after pressure cooking would do the trick?
Wholesome Yum M
0Hi Bob, You can add the salt and vinegar to the pressure cooker. I don’t believe adding the vinegar to the ice bath would do anything. Also, if you don’t already, use older eggs, they will peel easier than fresh eggs.
Bob
0You replied that I could add the salt and vinegar to the pressure cooker, although that doesn’t appear here for some reason. I don’t want to be a pest, but I don’t see how that would do anything. The eggs never touch the water in a pressure cooker (Instant Pot).
Wholesome Yum M
0Hi Bob, Oh yes, you are right. The vinegar won’t do much if the eggs don’t touch the water! It’s up to you, but the rack is not necessary when making eggs in the IP. If you wanted to try the vinegar method, you can add it to the water in your IP and then place the eggs directly into the pot without using the rack.
Tatiana
0Thank you! It took my 22 years to make the -perfect- consistency, easy to peel hard boiled egg I made today. It wasn’t powdery or runny just perfect.
I put 4 eggs in gently boiling water (in a plug-in stovetop) for 8 minutes with 1/2 tbsp of ACV and a little less than 1/2 tbsp of salt. Then, I put them in an ice bath for 10 minutes. Beautiful eggs! The only thing is put the eggs in very gently and as close to the bottom as you can so they don’t crack like some of mine did.