Easy-to-Peel Hard Boiled Eggs (Shock Method)
Easy to Peel Hard Boiled Eggs are the product of the cooking method, not the peeling method. One the most sure fire methods I've ever used is this "shock method" as written below. Shock your eggs and they will cooperate with you when it's time to peel them. If you live in a high altitude location the timing will vary and you might need to hard-boil your eggs a few more minutes.
Servings: 6
Calories: 126kcal
Equipment
Ingredients
- 12 Raw Large Chicken Eggs Our preference is Cage Free Organic Farm Fresh when possible
Instructions
- Bring a pot of water to a boil, enough water to cover the eggs with about 1 inch of water. (I start with about 8 cups of water if I'm making a dozen or less eggs, 10 plus cups for more than a dozen)
- Once the water is at a full rolling boil, gently add eggs into the pot with a large slotted spoon.
- Set a timer for 12-13 minutes (depending on the size of your eggs, ***SEE NOTE Below) and lower heat to a gentle boil for the remaining time.
- While the eggs are boiling make a large ice bath with a mixing bowl. (About ¾ of the bowl ice cubes)
- After the time is up gently transfer the eggs into the ice bath and let them sit in the ice bath for 5 minutes.
- After 5 minutes you may start peeling the eggs. I gently tap on the eggs with the flat side of a knife or just give the egg a gentle tap on the counter to get them started.
- Refrigerate or enjoy as you wish.
Video
Notes
***For smaller eggs, 11 is sufficient. For regular store-bought "large" eggs, 12 minutes is good. We have chickens that lay XL sized eggs and Jumbo eggs that don't even fit in cartons and they take 13-14 minutes.
Nutrition
Serving: 2eggs | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg