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A bowl of perfectly boiled eggs with shells easily peeled off.

Easy Peel Boiled Eggs, Perfect Every Time

Learn how to make perfectly boiled eggs that are easy to peel every time with this simple method.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • water enough to cover the eggs in the pot
  • 1 teaspoon salt
  • ice cubes enough to fill a large bowl

Method
 

  1. Place the eggs in a single layer at the bottom of a medium-sized pot.
  2. Add enough water to the pot to cover the eggs by about 1 inch. Stir in 1 teaspoon of salt.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once the water is boiling, cover the pot with a lid and turn off the heat. Let the eggs sit in the hot water for 10-12 minutes (10 minutes for slightly softer yolks, 12 minutes for fully firm yolks).
  5. While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
  6. After the eggs have finished cooking, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath for at least 5 minutes to cool completely.
  7. Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running cold water for easier removal.

Notes

For best results, use eggs that are at least a few days old, as they tend to peel more easily.