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Perfectly cooked hard boiled eggs ready for easy peeling

Easy Peel Perfect Hard Boiled Eggs

Learn how to make perfect hard-boiled eggs that are easy to peel, with creamy yolks and firm whites, ideal for salads, sandwiches, or as snacks.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 6 eggs
Course: Brunch, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Eggs and Oils
  • 6 pieces Eggs Use a few days old eggs for easier peeling
  • 1 tablespoon Olive oil (or other oil) Helps make peeling easier
For Boiling
  • Water Enough to completely submerge the eggs
  • Ice For the ice bath

Method
 

Preparation
  1. Bring a pot of water to a gentle boil, ensuring it is large enough to lay the eggs in one layer comfortably.
  2. Add 1 tablespoon of olive oil to the boiling water.
Cooking
  1. Gently lower each egg into the boiling water one at a time using a spoon.
  2. Boil the eggs for exactly 13 minutes for hard-boiled perfection.
  3. Prepare an ice bath in a bowl with enough water and ice to chill thoroughly.
  4. Once 13 minutes is up, carefully remove the eggs using a slotted spoon and place them into the ice bath.
  5. Let the eggs sit in the ice bath for at least 10 minutes.
Peeling
  1. To peel, gently tap the egg on a hard surface and roll it lightly to crack the shell.
  2. Peeling the eggs under running cold water can help wash away any stubborn shell pieces.

Notes

For best results, use eggs that are a few days old rather than fresh. Scale up the ingredients for larger batches while maintaining boiling times.