Print Recipe
Hard Boiled Eggs
These hard boiled eggs are smooth and easy to peel.   Tired of egg whites and shells sticking together? Try this super simple recipe.  You’ll be glad you did! Photography by Beverly Davis for CornbreadMillionaire.com.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
eggs
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
eggs
Ingredients
Instructions
  1. Place fresh eggs (large or small) in bottom of medium-sized saucepan.
  2. Add 1/4 cup salt (will not penetrate eggs). Cover with cold water.
  3. Boil over medium-high heat for 10 minutes. Boil extra large eggs for 20 minutes.
  4. After boiling, remove from heat. Drain hot water. NOTE: Bad eggs will float after boiling. Do not eat. Discard immediately.
  5. Leave boiled eggs in saucepan. Cover with cold water. Add 12 ice cubes (or use crushed ice). Let stand 30 minutes.
  6. Lightly tap hard boiled eggs ONCE on each side. Carefully peel off shells.
  7. Slice hard boiled eggs with a serrated knife.
Recipe Notes