No ImageHow to Make Hard Boiled Eggs: 3 Fool-Proof Ways

  1. Peggy

    I have found that the best way to make hard boiled eggs is in the air fryer! The yolk isn’t as dense either, which is a bonus. They are incredibly easy to peel too!

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  2. Sharon Rausch

    I learn so much from you as well! Thank you so much for sharing your helpful information.

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  3. Grandpa Mike

    My Grandmother told me if the eggs are cold, start them in cold water and gradually bring both the eggs and water up to a gentle boil, and boil for about 10 – 15 minutes. If the eggs are fresh and not chilled, it doesn’t matter quite so much.

    Also, where I live we have very hard water….as in brick manufacturing. An older farm wife told my wife (a local grocery store cashier) to try a putting a little baking soda in the water. I guess it has to do with the alkali content. It seems to work. We can peel the entire egg in just a couple of pieces.

  4. Wanda

    I’ve had little to no luck getting shells off hard-cooked eggs. I tried the pressure cooker method last year around Easter and was mostly satisfied with the results. But, I was intrigued by the steam method–mostly because I didn’t have to get the pressure cooker out!–and was very satisfied both times I’ve done it. The first time I tried it with both fresh and older eggs and didn’t have a problem peeling either one. I’m a convert!

  5. Cheryl

    Start HOT! Bring a medium saucepan of water to a boil, then gently lower the eggs into the water. I use a wire basket for this. Now that the eggs are in, lower the heat so that the water is at a gentle simmer. You don’t want a full rolling boil, just a gentle amount of bubbles. Cook for 13 minutes.
    When the eggs are finished cooking, drop the eggs into an ice bath for 5 minutes.
    After 5 minutes, the eggs will be cool to the touch. Give them several taps against the countertop, all over. Then peel away. You’ll get lovely large pieces of shell that come right off. It’s the best method I’ve found and no special equipment needed. Source:

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