A pot of water and white vinegar are all that’s needed for easy-peel eggs. Farm-fresh eggs or older eggs, the egg shells will slide right off.
(Originally published 10/1/2016 and updated for content 1/28/2025)
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Over the years I’ve made a lot of hard boiled eggs. And before discovering my now preferred method, I would sometimes get extremely frustrated with the peeling process. Sometimes the shell would stick to the egg like glue. Leading to a very tedious and time consuming mess. Trying to peel the egg shell off one tiny piece at a time. And removing chunks of egg with it. If you’ve been there too, you have to try this method for perfect hard boiled eggs. It works for both fresh and weeks-old eggs.
More egg recipes
Ingredients for perfect hard-boiled eggs
- Eggs – Use large eggs for this recipe. I usually boil a dozen eggs at once. But if your pot is big enough, you can boil more. Just be sure they can rest in a single layer on the bottom. You don’t want to crowd the eggs.
- Vinegar – White vinegar is my personal preference, because it’s cheap. But you could also use apple cider vinegar if that’s what you have.
- Water – Use about 8 cups of water to boil your eggs. Or enough water to cover them.
Instructions
My recipe is for 12 eggs. You’ll need 8 cups of water and 2 tablespoons of vinegar. Bring the water and vinegar to a gentle boil first. Then use a pasta server (or similar slotted spoon) to place eggs into the boiling water. Gently boil for 14 minutes. Rinse in cold water and add some ice to create an ice bath. Allow the eggs to cool a bit in the cold water, then peel immediately. For full instructions and a video tutorial, keep scrolling to the bottom for my free printable recipe card.
Simple tips
- To help prevent the cold eggs from cracking as you lower them into the hot water, set your eggs out ahead of time. Get your eggs out of the refrigerator about 30 minutes before you plan to boil them.
- I have found that using a nylon pasta server (nonstick) is the best way to submerge the eggs one at a time into the hot water.
- The best method for cracking the shell is to start with the pointy of the egg. Give it one good tap on the counter to crack it. Then crack the fat end of the egg. And finally hold the egg and gently tap it on the counter all the way around the sides. This should make the shell slide off in one piece after you get it started by separating a little of the shell membrane from the cooked egg white.
- I like my eggs hard cooked. But if you prefer “jammy eggs” with a softer yolk, cook the eggs for 8 minutes instead of 14 minutes.
Serving suggestions
Having a batch of eggs, peeled and ready to go for the week is an easy snack. One large egg contains about 6 grams of protein. I like slicing an egg on top of avocado toast. Or top crackers with a little mayo and slices of hard boiled egg. Add them to any salad. Or to a bowl of ramen. Or make classic egg salad sandwiches.
Storage directions
Store your peeled hard boiled eggs in an airtight container in the refrigerator for up to 7 days. Do not freeze hard boiled eggs.
Kitchen tools
- I use a stockpot with glass lid similar to this to boil my eggs.
- Here is the pasta server I own, perfect for lowering the eggs into the hot water.
Easy Peel Eggs
Equipment
- 1 Stockpot
Ingredients
- 12 large eggs
- 8 cups water
- 2 tbsp white vinegar
Instructions
- Remove the eggs from the refrigerator about 30 minutes before cooking.
- Add the water and vinegar to a stockpot and bring it to a gentle boil.
- Use a pasta server to gently lower the eggs one at a time into the hot water.
- Simmer/gently boil the eggs for 14 minutes. If you'd like a softer yolk, cook them for less time.
- Rinse the cooked eggs in the same pot under cold water until they are cool. Add some ice to water to keep them cool as you peel them.
- Peel the eggs immediately. Be sure and crack each end first, then gently crack the sides before removing the peel.
- Store the peeled hard cooked eggs in an airtight container in the refrigerator for up to 7 days.
Video
Nutrition
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Julie | Bunsen Burner Bakery says
This is great – I love hard boiled eggs! You say “for several days” – do you think they’d last a full week or will they dry out too much? I usually hard boil a dozen eggs on the weekend and my toddler and I eat them throughout the following week. I’ve always peeled them when we eat them because I thought they’d dry out too much otherwise!
foodtasticmom says
Right, I used to peel them when we’d eat them too. But most times I’d end up with peels sticking to the egg and a mutilated egg 🙂 So far the longest a dozen has lasted for us (with four people eating) is 3 days. And they were fine. I put a couple of layers of damp paper towels in the bottom of my container. They taste great! Not sure about a week though. You could just do six at a time. To me the convenience of reaching in for an already peeled egg makes me eat more!
Wendy says
If I only boil 6 eggs (I live alone) do I cut water & vinegar in half?
foodtasticmom says
Sorry for the late reply. I’ve never done only six eggs but as long as water and vinegar is about an inch above the eggs you are good.
Dan from Platter Talk says
That is one perfectly cooked egg! Beautiful. I will have to try it your way : ) My neighbors have chickens and are always giving me eggs. Thanks.
Amanda Kanashiro says
I’ll have to try this. I wish I had a neighbor raising chickens next door giving me fresh eggs. Maybe I don’t…That could be a problem in these apartments 🙂
Megan Marlowe says
There is nothing worse than trying to peel and egg and being left with, well, nothing…can’t wait to try your trick to perfect peeled eggs every time!
Carol says
I buy fresh farm eggs and their shells are harder. Was told to take 1/2 cylinder of salt ( a lot) and I put the salt in cold water and dissolve it. Put eggs in pan. Turn heat on and bring to a rolling boil. Immediately put lid on pan and take off the heat. Let set for 15 min. Then transfer the eggs into a metal bowl and run cold water over the eggs. My pans say not to put cold water in a hot pan. Run under cold water and peel as soon as you can handle. It works perfect. No green around the yoke either.
foodtasticmom says
Great suggestions. Thank you!
Geetika says
Boil eggs is a easy method and common to eveyone,but some tricks and tips are quite good.Thank you for sharing.
jducca says
Yes, my mom used this same method for years, and it works! We lived close to an Amish community, so I wonder if this is who my mom may have learned it from.
foodtasticmom says
That’s interesting. I’m thankful to whoever figured it out, that’s for sure!
Nichole says
I will definitely have to try this method although is there any significance to boiling the eggs for 14 minutes? I prefer a little softer boiled egg. I would assume that I would just cut back on cooking time but I’d be disappointed in myself if I was wrong and have them be wasted. Thank you.
foodtasticmom says
I think the 14 minutes is a fully hard boiled egg. There’s a great photo chart at this link showing you the interior of eggs cooked from 3 minutes to 13 minutes – https://www.bonappetit.com/test-kitchen/how-to/article/how-to-boil-an-egg
Linda Miller says
I agree chill eggs immediatelt in ice after cooking for 10 minutes
I purchased the Egg Stripper on HSN
Peels 5 eggs in under 10 seconds and it works great
Might make those hard boiled egg lovers life much easier
Definitely worth checking out if interested
Kathy says
Store bought eggs are already weeks old.
Is it the vinegar that helps with the peeling or is it used as a cleaner/disinfect ent?
foodtasticmom says
Eggs from the store are usually delivered between one and seven days from leaving the farm. The 45-day old myth that I also have seen floating around is simply not true. See this article (http://www.askthefarmers.com/how-fast-do-eggs-get-delivered-to-grocery-stores/).
I’m not sure how the science behind this method exactly works but the vinegar works to help when boiling to make the eggs easier to peel. It’s not in the recipe as cleaner or disinfectant as pasteurized eggs are already clean.
Brian Jones says
I’ve never heard of that method, sounds good though, must save for next time round
foodtasticmom says
It really is the best way I have found to hard boil eggs.
georgie says
how easy is that! i love hard boiled eggs for snack but always end up wasting so much of the actual egg!
foodtasticmom says
Exactly – I did too and stopped hard boiling eggs for quite a while before I tried this.
Natalie says
These eggs are cooked perfectly! I have to try your method!
foodtasticmom says
You really do!
Claudia Lamascolo says
These are perfect wow I never have good luck peeling the shells off .. great job!
foodtasticmom says
Thank you!
Beth says
When we had our own hens, I used to buy eggs at the grocery store, because they absolutely wouldn’t peel. I wonder if this will work. I’ll have to give it a try!!
foodtasticmom says
Please try and come back and let us know if it works on fresh from the home/farm eggs!
Heather says
Will they peel as easy if I wait til the next day? We color the eggs in Saturday and I peel in Sunday for deviled eggs for Easter. Thank you
Jeshimon says
First time trying these steps and it worked BEAUTIFULLY. Boiled 12 eggs and every single one peeled with such ease. Thanks for this gift.
foodtasticmom says
Love hearing this. Thank you for the comment!
Janyce H McLin says
My eggs were cool – not ice cold from the fridge, but they also weren’t room temp. Even so, most of them cracked immediately upon immersion in the boiling water. However, after they cooked and I put them into the ice water bath the cracks all sealed up! They peeled like a charm after only 3 minutes in the ice water bath. I will use this method again – so easy!
foodtasticmom says
Glad to hear it!
Patricia says
I just tried this and it worked great. Thank you so much for the tip. I will keep this for sure.
foodtasticmom says
Great to hear, thank you!
Mabel says
How can I tell if eggs are fresh or older. I know 1 floats & 1 sinks. Which?
foodtasticmom says
If they sink and lay flat they are very fresh. If they float they are actually not good to eat anymore.
Margaret Simmons says
I live at 7,000 feet — any change in cooking time for eggs at this altitude (water boils at 200 degrees)
foodtasticmom says
I wasn’t sure so I had to look it up – https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/high-altitude-cooking#top
It does say that it can take longer to cook eggs at high altitude. I’m just not sure exactly how much longer to tell you.
S West says
I just followed this method.and all I can say is WOW!! Eggs peeled so easily and quickly. Follow directions as written and you won’t be disappointed.
foodtasticmom says
So happy my method worked for you. I appreciate you taking the time to comment!
Kathy says
Wow! It was amazing! No more hacked up hard boiled eggs!
So easy!
foodtasticmom says
Yay! So happy you found it!