Looking for a fool-proof way to make the perfect hard-boiled eggs? This recipe is super simple and works every time! Great for animal-based/keto, vegetarian and everything in between.
Do you struggle with peeling hard-boiled eggs?
I definitely haven’t had the easiest time when it comes to hard-boiling eggs. In fact, for the longest time, I decided it wasn’t even worth trying, so I would buy the premade ones, but they have preservatives, and you know the quality is not that great.
So I decided after doing lots of research (love me some science), that it was time to test out some different methods and see what works best.
There are tons of different methods out there…do you boil the water first, then drop the eggs in? Or do you add the eggs, then the water, then turn on the heat? Do you allow them to cool slowly, or drop them into an ice plunge?
So what is the secret to perfect hard-boiled eggs?
I’ve discovered a few really important steps from my research and trial and error, so here are my master tips:
- Add the eggs into the pot first, then add the water, then turn on the heat. My reasoning for this is that if you try to add the eggs to the boiling water, even if you are really careful, you are more likely to crack the eggs if they hit the bottom of the pot.
- Make sure the eggs are covered by at least an inch of water on top, and that they are not overcrowded in the pot. The eggs tend to float on their ends, so you want to make sure they are not constricted from moving as they cook.
- Boil them for 8 minutes. 6-7 minutes is what some other people recommend, but I have found that they are just barely done (the pictures here are at 7 minutes. See how they are just barely cooked in the center?)
- Immediately plunge the eggs into an ice bath. The reasoning for this is that it quickly stops the egg from cooking, and it shrinks the egg white, so that it releases from the shell much more easily.
Tips for the perfect hard-boiled eggs
- Don’t use your fingernails to peel your eggs, as that will leave gouges in the surface of the egg white. If your nails are long, clip them, or use the flesh of your thumb to get under the egg shells.
- Gently tap the eggs on the bottoms to help crack them. The air pockets usually develop at the bottoms, so there is less risk of damaging the whites. Then, gently roll the egg on it’s side to help free the rest of the shell.
What are some great recipes to use these in?
- You can always eat them plain, especially when on-the-go!
- Steamed Vegetable Salad
- Avocado Egg Salad
- Healthy Deviled Eggs
You may also enjoy these other recipes:
Perfect Hard-Boiled Eggs
- 8 large eggs organic, free range is best
- 2 cups ice
- 3 cups cold water (24 oz)
- Add eggs to a pot and fill with water until eggs are covered by at least an inch (2.5 cm) of water.
- Turn heat up to high. Once eggs begin to boil, set a timer for 8 minutes.
- While the eggs are boiling, prep a bowl with a mix of cold water and ice. When the 8 minutes is up, use a slotted spoon to pick up eggs and gently drop them into the ice water. Allow them to cool fully before peeling.
- Peel eggs right before consuming. Eggs store in their shells in the fridge for up to 5 days.