How To Boil Eggs Perfectly

This past year, I have sought out the Holy Grail method of how to boil eggs perfectly for flawless peeling.

During the peak of egg season, our refrigerator is always full with several different flavors of pickled eggs.

In order to can pickled eggs, to be shelf stable, they need to be PERFECT. There can’t be any gouges or cuts in the egg white or they will be susceptible to bacteria. 

That’s a bit of a problem since all of my hard boiled eggs look like my toddler gnawed on them.

Peeling eggs has always been my least favorite thing to do in the kitchen.

Chunks taken out of the egg white, and little sharp shards of shell stabbing underneath my fingernails brings zero joy to my life.

Since Botulism is a bad thing, and I quickly run out of refrigerator space, I started my hunt.

I wanted to find out how to boil eggs so that, when peeled, they turn out completely smooth and undamaged.

Growing up, I was taught the “cold start” method. This is where you put eggs in a pot of cold water before setting it on the stove.

Most of my life, I thought hard boiled eggs with chunks taken out of the whites where normal and unavoidable.

I will never again hard boil eggs that way!

Eggs are known to peel easier when they are 1-2 weeks old vs fresh.

HOWEVER…I have boiled eggs perfectly, this Holy Grail way, being 1 day old eggs on my counter.  I also have perfectly boiled eggs that were weeks old, cold in my fridge. I’m telling you, you got to try it!

HOW to boil eggs for flawless peeling

Start with boiling water!

Disclaimer: Enamel pots & pans are for gas stoves NOT glass cooktops. If left at a dry boil the enamel could actually fuse to your cooktop. Also, you should never use a metal utensil in an enamel pot or pan, as it will scratch and damage the coating. I needed a slotted spoon and was careful not to touch the sides or bottom. I’m a rebel, what could I say!?!

Fill a pot with enough water to be able to fully cover your eggs.

But DON’T put your eggs in yet!

Over a high heat, bring your water to a rolling boil.

Using a spoon, gently lower your eggs into the water.

Boil Eggs for 13 minutes

Return water to a low boil,  over medium-high heat, and cook for 13 minutes.

Set the timer!

If the water is boiling too crazy, turn the heat down to medium as long as a low boil could be maintained.

You’ll want them to be boiling but not smashing against each other.

Cool for 15 minutes

Meanwhile, fill a large bowl with cold water and a couple handfuls of ice. Set aside.

Remove pot from heat.

With a slotted spoon or tongs, transfer eggs from hot water to the bowl of ice water.

Allow to cool for 15 minutes, adding a handful of ice periodically once the others have melted.

Set the timer!

Let the peeling fun begin!

After cooling time, remove an egg from the ice water.

Gently tap the egg against a hard surface, a few times (turning shell each time) to begin cracks in the shell.

Place the egg down, and the palm of your hand pressed gently (not to totally squish it) but firm over top of it.

Roll the egg back and forth, rolling it from your palm to your fingertips and back again.

You will notice cracks all around the shell. With the slight pressure from your hand, you’ll notice gaps between the shell and the egg white.

Now gently peel and rinse your beautifully peeled egg under cold water, to remove any shell fragments.

Egg Storing Tip- Store eggs with the pointed end down. This will keep the air sack away from the yolk and will extend freshness.