Kitchen Skills
Easy-to-Peel Hard-Boiled Eggs: Two Ways
Perfect hard-boiled eggs should not leave half the egg stuck to the shell. Whether you boil or steam them, a few simple techniques make all the difference.
Watch Henry make it
Ingredients
- 6 large eggs, preferably 7 to 10 days old
- Water, enough to cover the eggs or sit below a steamer basket
- Ice, enough for a cold water bath
- For the boiling method only
- 1/2 teaspoon baking soda or a splash of vinegar, optional
Directions
- 1
Boiling: Bring the Water to a Boil
Fill a saucepan with enough water to cover the eggs by about 1 inch. Bring the water to a full boil.
- 2
Boiling: Add the Eggs
Using a slotted spoon, gently lower the cold eggs into the boiling water. If using baking soda, add 1/2 teaspoon to the water. You can alternatively add a splash of vinegar.
- 3
Boiling: Cook
Maintain a gentle boil and cook depending on how you like your yolks: 9 minutes for a slightly softer center, 10 to 11 minutes for firm but creamy, or 12 minutes for fully hard-boiled.
- 4
Boiling: Shock in Ice Water
Immediately transfer the eggs to a bowl filled with ice and cold water. Let them sit for at least 10 minutes.
- 5
Boiling: Crack, Roll, and Peel
Tap the egg gently against the counter, then roll it under your palm to create cracks all around the shell. Start peeling from the wider end, where there is usually an air pocket. For stubborn shells, peel under cool running water to help separate the shell and membrane from the egg.
- 6
Steaming: Prepare the Steamer
Add about 1 inch of water to a pot fitted with a steamer basket. The water should sit below the basket. Bring the water to a boil.
- 7
Steaming: Add the Eggs
Place the eggs in the steamer basket, cover the pot, and begin timing once the eggs are over the steaming water. No baking soda or vinegar is needed for this method.
- 8
Steaming: Steam
Steam according to your preferred yolk: 10 to 11 minutes for a slightly softer center, 12 to 13 minutes for a firm, creamy yolk, or 14 to 15 minutes for fully hard-boiled. Exact timing can vary slightly depending on egg size, starting temperature, and your steamer setup.
- 9
Steaming: Shock in Ice Water
Immediately transfer the steamed eggs to an ice bath and leave them for at least 10 minutes.
- 10
Steaming: Crack, Roll, and Peel
Gently crack and roll each egg, then peel from the wider end. Use cool running water if needed.
The Secrets to Eggs That Peel Easily
- Use eggs that are not super fresh. Eggs that have been in the refrigerator for about a week generally peel more easily than very fresh eggs.
- Start hot. Whether you lower the eggs into boiling water or expose them immediately to steam, starting with high heat tends to produce eggs that peel more cleanly than a traditional cold-water start.
- Do not skip the ice bath. It stops the cooking quickly and helps with clean peeling.
- Baking soda is an optional trick for the boiled eggs only. For steamed eggs, you simply need water, steam, and that ice bath.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
