EDITOR’S NOTE (September 23, 2021):  Updated the recipe by increasing the amount of salt in the water. It doesn’t penetrate the eggs. Â
Also updated the instructions to make them more efficient. Â
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. Â 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. Â
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.
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.
Prep Time10mins
Cook Time10mins
Total Time20mins
Course: Side Dish
Cuisine: American
Servings: 12eggs
Ingredients
12large fresh eggsor use 6 large eggs
1/4cup saltwill not penetrate eggs
water for boiling
24ice cubesfor chilling boiled eggs before peeling
Instructions
Place fresh eggs (large or small) in bottom of large saucepan.
Add salt and cover with cold water.
Boil eggs over high heat for 10 minutes.
Turn off heat. Bad eggs will float after boiling. Do not eat. Discard immediately.
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.
Very gently tap a hard boiled egg on a flat surface to crack shell and to avoid dents in the whites.
If desired, slice hard boiled eggs with a serrated knife.