• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Gluten Free Glossary of Baking Ingredients
  • Gluten Free
  • About Me
  • Private Policy Page – Affiliate Disclosure Statement
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter

Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

Newsletter

Tuesday’s Tip – Hard Boiled Eggs and how to crack the shell

October 1, 2013 by Peter Block 8 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

If there is one thing that frustrates more cooks than peeling hard boiled eggs, I do not know what it is.  My wife and I are not alone in sharing this frustration.  I have, until recently, been at a loss to get an egg that can be peeled easily.  But no more.  I have (and I say this with trepidation) figured it out.

There are 3 keys:

  1. When the eggs are done cooking, immediately immerse in an ice bath
  2. Let them sit for a little while after the ice bath
  3. Start by breaking the eggs from the flatter end of the shell

Ingredients:

  • As many eggs as you wish to make
  • Enough water to cover

Directions:

Put the eggs in a pot full of water.  Bring to a boil and let cook for 1 minute.  Remove from the heat and cover.  Let cook for 10 – 12 minutes.  Remove the eggs and put them in a bowl full of ice and water.  Let them sit in the ice bath for approximately 10 minutes. Drain and let them sit for another 5 – 10 minutes.

Eggs boiled 500

When ready to take the shell off, start by cracking the shells from the flat end.  Please let me know if you try this method and have the same success as I did.

Like this:

Like Loading...

Filed Under: Sides Tagged With: eggs, instruction, Tuesday Tips

Previous Post: « Sauteed Chicken in a Tomato Sauce a la Plated
Next Post: Stuffed Meatloaf »

Reader Interactions

Comments

  1. Ginny

    October 2, 2013 at 8:54 pm

    This is how they tell you to do it on America’s Test Kitchen. I’ve been using this method for the past 2 or 3 years. Never fails!

    Reply
    • Chef Peter Block

      October 3, 2013 at 8:06 am

      America’s Test Kitchen is a great resource and way more trained than I am. These tips are designed for the everyday chef who has had similar struggles as I have.

      Reply
  2. Carole

    October 1, 2013 at 7:02 pm

    Thanks – I’m going to give this a go. Cheers

    Reply
    • Chef Peter Block

      October 3, 2013 at 8:07 am

      Let me know if it works for you?

      Reply
  3. Shruti

    October 1, 2013 at 6:24 pm

    Loved this trick!!! I was troubled many a times… this is gonna help me a lot 🙂 Thanks Peter!!!

    Reply
    • Chef Peter Block

      October 3, 2013 at 8:07 am

      I hope it does help you. It is so funny how something so simple creates so many problems. Happy cracking.

      Reply
  4. Tara

    October 1, 2013 at 9:03 am

    This is how I do my eggs. They turn out great every time. I actually don’t cook them the minute but just let them sit for 10. Cool them in cold water and into the fridge they go.

    Reply
    • Chef Peter Block

      October 1, 2013 at 11:21 am

      Thx Tara. It took me so long to get this figured out. I assumed many others had the same challenge too. One check on my bucket list down! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

Want more?

Copyright © 2025 FeedYourSoul2 · Implemented by WPopt

 

Loading Comments...
 

    %d