I Got a Peelin’

(Woo-hoo! That tonight’s gonna be a good night…) 

Now that I’m not the only one with that in my head, here we go. I feel like I’ve written this before, but maybe it was just individually to people who have asked; if I’m repeating myself, sorry. 

I can peel hard boiled eggs like nobody’s business. Now, you can, too. 

First, put the desired number of eggs in your pan. (Please ignore the egg timer; I was testing a hypothesis and photographing my secrets at the same time–I’m a busy lady, multitasking is essential.)


Cover the eggs with water; the water line should be a centimeter or so above the top of the eggs if they were to sit on the bottom of the pan (they don’t; they float a little). 

Put the pan on the stove on high heat. Bring to a violent, egg-clanking, rolling boil. 


Allow the water to boil a minute or two (I usually leave it until I remember I’m cooking eggs, but a minute is plenty). Then turn the heat off. Leave the pan on the hot burner and set a timer for 25 minutes. 

Now you can walk away, go about your business, do some laundry, have a dance party with your toddler, or whatever floats your boat for a full 25 minutes. The water will still be warm, as will the eggs, when the 25 minute timer rings. 

Head to the sink with your pan full of water and eggs. 


Use the edge of the sink to drain most of the water out of the pan while leaving the eggs in the pan. 

Turn the cold water on high and begin to run it into the pan while shaking the pan to crack the eggs. Keep the water on high and pick up an egg to begin with; find the beginning of a crack and run water over it. Using your finger, make the crack a little larger and allow water to flow into the crack. The water should be between film under the egg shell and the hard boiled white of the egg. 


Once the water is flowing under the film of the egg, continue working the shell with your fingers, being careful not to tear the film beneath the shell. 


Voila! A perfectly peeled hard boiled egg! 


Repeat the steps for any remaining eggs. It’s important to work quickly; the warm eggs play a key part in the separation of the shell and the egg.

Another note, I have heard many people talk about the age of the egg making a difference in how easily it peels. I’ve tested it. As long as you have a warm egg and cold water, it works pretty well. The older eggs are a tad more complicated, but nothing big.

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