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Ten eggs cut in half showing their differently cooked yolks

Perfect Easy Peel Hard and Soft Boiled Eggs

This method is seriously the best for easy to peel hard boiled and soft boiled eggs. It's super simple and fool proof, too.
Course Appetizers, Basics, Main Course
Cuisine American
Keyword easy peel boiled eggs, easy peel hard boiled eggs, easy peel soft boiled eggs
Prep Time 5 minutes
Cook Time 7 minutes
Cooling Time 5 minutes
Calories 62kcal


  • eggs see Note 1
  • glug of any type vinegar about 1-2 tablespoons
  • a couple big pinches of salt about 1/2 teaspoon
  • ice


  • saucepan large enough to hold all eggs in single layer
  • small handheld strainer or slotted spoon


  • Select a saucepan that's wide enough to fit all your eggs in a single layer. Fill the saucepan with enough water to cover your eggs by about 1 inch. Place saucepan on the stove and add a glug of vinegar and a couple big pinches of salt. Bring water to a boil.
  • Working quickly but carefully, very, very gently lower your eggs, 2-3 at a time, into the boiling water. I use a small handheld strainer. Be careful not to crack them. As soon as all eggs are in the boiling water, start your timer. See Note 2 for timing recommendations.
  • When time is up, carefully remove the eggs from the boiling water and transfer to an ice water bath using a slotted spoon or small handheld strainer. Alternately, quickly but carefully drain the hot water from the saucepan and fill with enough cold water to just carefully cover the boiled eggs. Add lots of ice, about 2-3 cups.
  • Let sit until chilled, about 5 minutes.
  • Drain water from the water bath and aggressively shake and jiggle the saucepan or bowl, banging eggs up against one another and the sides of the bowl or pan. Toss the eggs 1/2-1" up in the bowl to liberally crack the shells. They should begin to feel almost like mesh and should not have any large intact pieces.
  • Under running water, peel the boiled eggs. The running water is not necessary to make these perfect boiled eggs so easy to peel but is helpful in washing away remaining flecks of shell.


  • You can keep the eggs peeled or unpeeled. Store eggs in the refrigerator one week. Keep peeled eggs in an airtight container.



Note 1
I did not find a significant difference in the ease of peeling old vs. new eggs. The old eggs were slightly easier to peel but not substantially. I found organic eggs to be the hardest to peel but only by a small amount. I recommend definitely using the vinegar and salt in the boiling water when boiling organic eggs.
Note 2
Refer to the article to find your ideal egg's recommended boiling time. As a quick reference, for timing I recommend:
  • 5 minutes for a super runny yolk
  • 7 minutes for a gorgeous, jammy yolk. My favorite!
  • 12 minutes for the perfect hard-boiled egg.


Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg