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Halved hard boiled eggs with bright yellow yolks on a white plate, easy peel eggs ready for a protein snack

How to Make Hard Boiled Eggs That Peel Easily Every Time

Boil a dozen eggs with bright yellow yolks and shells that peel clean. An 11 minute simmer and a 10 minute ice bath do all the work.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 eggs
Course: Breakfast, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 large eggs straight from the refrigerator
  • Cold water enough to fill your pot about 3 inches deep
  • 1/2 teaspoon Diamond Crystal kosher salt for serving (optional)
For the ice bath
  • 6 cups ice
  • 4 cups cold water

Equipment

  • 4-quart pot or larger
  • Slotted spoon or spider strainer
  • Large mixing bowl (4-quart)
  • Timer
  • Airtight container

Method
 

  1. Bring the water to a boil over high heat, 8 to 10 minutes, until large bubbles break across the whole surface and keep going when you stir.
  2. Lower the eggs in one at a time with the slotted spoon, letting each touch the bottom before you let go. The eggs should sit in one layer under about 1 inch of water.
  3. Turn the heat to medium-high and start a timer for 11 minutes. Keep a lively simmer with small, steady bubbles rising from the bottom, not a hard boil.
  4. When the timer rings, lift the eggs out and slide them straight into the ice bath. The ice should start to melt around the eggs.
  5. Leave the eggs in the ice bath for 10 minutes, adding a handful of ice if it melts completely, until the shells feel cool in your palm.
  6. Tap each egg firmly on the counter, then roll it under your palm until the shell is covered in fine cracks.
  7. Peel from the wide end under a thin stream of cool running water until the white looks smooth and glossy with no pits.
  8. Cut one egg in half to test the batch. The yolk should be bright yellow and fully set from edge to center. Add 1 minute next time if the center looks wet, and take off 1 minute if you see a green ring.

Notes

Medium eggs need 10 minutes and extra large eggs need 12. For a jammy yolk, cook large eggs for 7 minutes.
Eggs that sat in the refrigerator for 7 to 10 days peel more cleanly than very fresh eggs.
Storage: Refrigerator, unpeeled, up to 7 days at 40°F or below. Freezer, not recommended because the whites turn tough and watery.