These Hard Boiled Eggs are smooth and easy to peel. The firm egg whites do not stick to the shells. Excellent for stuffing.
Allow me to share a brief backstory. I asked my precious aunt for help when I got sick and tired of my egg whites peeling off with the shells. She was delighted to show me what to do.
EDITOR’S NOTE (Nov. 25, 2020): Edited text for clarity. Updated recipe by increasing eggs from 3 to 12. Scroll down to watch video tutorial in Recipe Notes.
Aunt B taught me a simple and effective recipe she’s used for decades. Egg shells peel easily. Egg whites remain firm. They do not stick to the shells which is a VERY good thing.
Although the internet is full of tips for “the perfect” hard boiled egg, this recipe is based on old-fashioned experience.
I use my aunt’s method because it works!
Helpful Recipe Notes
1. Eggs do not absorb salt while boiling. Salt helps hard-boiled eggs peel easier.
2. Read Southern Living‘s article about peeling eggs.
3. Read Cooking Light‘s article about boiling eggs.
4. Place fresh eggs in bottom of saucepan. Cover with cold water. Fresh eggs will sink to the bottom.
5. If eggs sink to the bottom and stand on one end, they’re slightly fresh and still edible.
6. Eggs that float to the top are BAD. Discard immediately. Read more on SouthernLiving.com.
Sometimes, I’ll use a slotted noodle spoon (or pasta spoon) to remove boiled eggs from hot water and place in a bowl of cold water.
The egg yolk’s color is influenced by the type of feed chickens ingest, not hen’s breed. Wheat-based feeds tend to produce a pale yolk while corn-based feeds produce a dark yolk. Yolk color does not affect flavor, nutritive value or egg’s quality. Read more on foodandnutrition.org.
Tap a hard boiled egg on a flat surface to crack shell. Lightly tapping protects egg whites from dents.
National Egg Day is June 3
Great time to celebrate one of the most perfect foods. Eggs are packed with protein, amino acids and have no carbohydrates or sugar.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.