Happy Easter! 30 Seconds to peel a dozen hard-boiled eggs

Every Easter, I have to repost this incredible method of cooking hard boiled eggs. The shells will fall right off. It’s truly a miracle. Thank you to Cook’s Illustrated for discovering this time saver.

Easy to Peel Hard Boiled Eggs


Start with 12 large, cold eggs. Put enough water to cover the eggs by 1 inch in the pan.  Make sure the pan is big enough to hold all 12 eggs in a single layer. Bring water to a boil then add your eggs (I tried adding them to the water by hand but after burning my fingers, I suggest you use tongs).

Reduce heat to medium-low, cover and cook for 13 minutes. About 5 minutes before the eggs are done cooking, put 3-4 cups of ice into a medium to large plastic container that has a tight-fitting lid (this is important for the 30 second peel).  Add about the same amount of cold water. Plunge each egg into the ice bath and let them cool for about 15 minutes.

Drain 1/2 the water. Make sure the lid is tight then holding the lid down, shake the container up and down for about 30 shakes. Voila! Eggs are peeled. Store them in the fridge until ready to eat. *See note below if you are dying the eggs.

*Note: If you are dying the eggs, cool the eggs in the ice bath but skip the shaking of the container. Remove the cooled eggs, dry and dye. It will still be incredibly easy to peel them later.

Nutrition Note:  Eggs are a beautiful bundle of protein (7 grams), vitamins A, D, B12 and B6 and eye protective lutein.  At only 80 calories, they make a perfect on-the-go snack and a quick breakfast sliced on whole grain toast, sliced avocado and salsa.  No worries about the cholesterol in the yolk raising your blood cholesterol level.  Research has found that eggs can be part of a heart healthy diet.

From Cook’s Illustrated







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