Hard Boiled Eggs

Hard Boiled Eggs are easy to make and shells slide off easily.

The keys are seasoning the water before boiling and chilling boiled eggs before peeling.

Salt is used to “season the water” in this recipe.

The water for my  Smooth Hard Boiled Eggs is seasoned with apple cider vinegar (or white distilled vinegar) and salt. 

It’s smart to have options. 

Both recipes are effective.  The ingredients do not penetrate the eggs and do not change their taste.  

The whites and yolks are firm and moist in hard boiled eggs. 

They’re excellent for Angel Eggs, Homemade Chicken Salad, Potato Salad,  and Chicken Potato Salad.

EDITOR’S NOTE (September 23, 2021):   Updated the recipe by increasing the amount of salt in the water.  It doesn’t penetrate the eggs.   

Also updated the instructions to make them more efficient.  

THE BACKSTORY

One day, 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.

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.

HOW TO CRACK HARD BOILED EGGS 

Very gently tap a hard boiled egg on a flat surface to crack shell and to avoid dents in the whites.   

Enjoy this recipe!

Hard Boiled Eggs

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Smooth Hard Boiled Eggs are easy to make and the shells peel easily. "Season" the water before boiling and chill boiled eggs before peeling. Recipe by Aunt B. Photography by Beverly Davis for CornbreadMillionaire.com.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 12 eggs

Course: Side Dish

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 12 large fresh eggs or use 6 large eggs
• 1/4 cup salt will not penetrate eggs
• water for boiling
• 24 ice cubes for chilling boiled eggs before peeling

Method

 

1. Place fresh eggs (large or small) in bottom of large saucepan.
2. Add salt and cover with cold water.
3. Boil eggs over high heat for 10 minutes.
4. Turn off heat. Bad eggs will float after boiling. Do not eat. Discard immediately.
5. Use a slotted spoon to place each egg in a large bowl. Cover with cold water. Add at ice cubes. Place uncovered bowl in refrigerator for 30 minutes.
6. Very gently tap a hard boiled egg on a flat surface to crack shell and to avoid dents in the whites.
7. If desired, slice hard boiled eggs with a serrated knife.

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