I’ve always had a really hard time making hard boiled eggs. It was never really a problem with how the eggs were cooked but more of how to get the shells off the darn eggs without totally destroying them.
Recently I think I’ve finally found the perfect formula for perfect hard boiled eggs that peel easily. Since I know I can’t be the only one that struggles with this, I figured I’d share it with you.
Most importantly, you must start with eggs that are at least a week old. The fresher the egg, the harder to peel. So plan ahead and keep some hidden in the fridge just for using for hard boiled eggs.
This recipe makes perfectly cooked hard boiled eggs. The yolk is fluffy, not hard, and there’s no weird green rings around the yolk.
When peeling the eggs, I like to crack the shell a lot. If you’re having trouble with the shells coming off, running the cracked eggs under cold water can help to loosen the shells.