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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!
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:
I’m American living in the UK…I’m a Suply food fan for many years now. Just want to take a quick moment and tell you the horrors I’ve had with making hard boiled eggs here. I’m not sure if it’s the fact that they don’t refrigerate their eggs or what. All I know is that no matter what advice I get they are one tough egg to crack! No pun intended. Could be that I refrigerate as soon as I buy them? Not sure….I’ll lisren to any help there is…still hope for me!
I’ve been boiling eggs like that for awhile and they always turn out great.
I’ve been steaming eggs for a couple years now with pretty good success, while the water is heating up, I take 4 eggs out of the frig, poke a hole in the large end with a pushpin, stand them large end up and warm up in the microwave for 45 to 60 secs (700 watt oven) , once water is boiling I place the eggs large end up in bottle caps in the steamer basket, place lid and steam for 12 mins, then give ’em the ice bath. Dry off and place in ziplock bag and place in the frig still in their shells, I have a 99% rate of escaping the ugly dark ring around the yolk, plus they peel fairly easy, I use eggs that are 7-10 days old.
I appreciate this information. I’ve been told so many hacks to facilitate peeling eggs. However, as a Family and Consumer Services (new title for Home Economics) educator, I wish to correct your terminology. They are ‘hard-cooked’, rather than ‘hard-boiled’ eggs.
Thank you for your kind attention to this matter, Carrie.
Where is the pressure cooker info on boiled eggs ?
Click on the recipe title next to The Recipe: or the words ‘pressure cooker method’ in the first paragraph. It took me a moment to find it too.
Hi, Jim! Emma here, managing editor. The link for the recipe is next to the ‘Recipe’ line beneath the photo. Here’s the link again: Easy Peel Hard-Boiled Eggs in the Pressure Cooker.
Do you have the perfect way to soft boil eggs? I can’t get them
Hi, Nicole! Emma here, managing editor. We don’t have a recipe specifically for soft-cooked eggs, but you could use any of these methods and reduce the cooking time by 2 minutes — that should do it!
Did I miss something? How long do you cook the eggs in a pressure cooker?
Hi, Anita! Emma here, managing editor. The link for the recipe is next to the ‘Recipe’ line beneath the photo. Here’s the link again: Easy Peel Hard-Boiled Eggs in the Pressure Cooker.
Another way is in Air Fryer. 250 degrees for 17 minutes. Cold water until cool.
HOW LONG DO YOU PRESSURE COOK THE EGGS FOR PLEASE.?
Hi, Ron! Emma here, managing editor. The link for the recipe is next to the ‘Recipe’ line beneath the photo. Here’s the link again: Easy Peel Hard-Boiled Eggs in the Pressure Cooker.
Forgot to thank you for all your recipes. I’ve used MANY. Delish! I’ve been subscribed to your emails for years. Love to read.
A method I use successfully to peel store bought eggs is this:
Boil eggs however you do. I bring to boil & simmer ~ 10 min..
Throw hot water off.
When filling container (usually pan I cooked in) with cold water …. I take each egg and tap the fatter end, gently to break shell.
Let cracked eggs sit in cold water until cool enough to handle.
Then peel starting at cracked end.
Most of the time, every egg peels quickly without gouging egg white at all. Just a thing I do.
YAY! As a BTW, eggs are not just for Easter this time of year. Passover Seders use eggs in the ceremony for every guest to eat at the beginning of the meal.