How to make Easy Peel, Perfect Hard Boiled Eggs EVERY TIME!
I NEED to tell you about this super 100% fool-proof way to make easy peel boiled eggs that you HAVEN’T heard of. Adding olive oil to the water ensures perfect boiled eggs EVERY SINGLE TIME! Because the eggshells are porous, the oil seeps into the shell and creates a barrier. The eggshell just slides right off every time!! It’s nothing short of a miracle.
Let me guess: you’ve probably tried already a million ways to hard boil the perfect, easy to peel egg only to be disappointed and frustrated, standing over the trash for what seems like hours trying to peel that accursed egg and ending up with a lumpy, ripped up mess instead. We’ve all been there.
Here’s what you’ve probably tried in the past.
You’ve tried adding the eggs to cold water, bringing them to a boil for a certain amount of time, and letting them sit covered.
Or, you’ve tried adding baking soda to the water when you are boiling.
You’ve used an ice bath to “shock” the eggs back into the shell.
And maybe you’ve even tried this nifty as-seen-on-TV “Eggstractor” to peel your eggs. Old eggs, new eggs, brown eggs, white eggs…
Nothing seems to work.
Except THIS Perfect Hard Boiled Egg Recipe!!!
The SECRET to making PERFECT Easy Peel eggs!
The simple secret to making easy to peel eggs is adding a special ingredient to the water when you are boiling them. Are you ready? This is going to sound weird, but I promise it works…
ADD OLIVE OIL TO THE WATER! Or canola oil, vegetable oil, or any other kind of oil.
Just add a tablespoon or so to the water and you’ll get easy-to-peel eggs EVERY time!
Why does using oil to make easy peel eggs work?
Here’s the thing about eggs: their shells are porous. They have tiny holes about one-thousandth of an inch apart (it’s how oxygen gets in for the chick while it grows!).
The porous nature of the eggshells is what causes this method to work: the oil seeps inside the shell right in-between the egg white and the shell/membrane, causing a slippery barrier that makes peeling the egg VERY easy.
How exactly to make easy to peel, perfect hard boiled eggs using oil:
- First, boil water (enough to completely submerge the eggs) with a tablespoon of olive (or other) oil.
- Once the water is boiling, reduce the water to a gently boil. If it’s too vigorous, the eggshells may break.
- Gently add the eggs one at a time using a spoon to the water.
- Set your timer to 13 minutes. This is the magic number for hard boiled eggs that aren’t overcooked (you won’t get a gray line around the yolk) but are 100% solid.
- While the eggs are boiling, prepare an ice bath with plenty of ice and water- enough water to cover the eggs and enough ice (about one tray’s worth) that it will stay cold for a long time.
- At the end of the allotted time, spoon the eggs directly out of the boiling water and transfer to the ice bath. I’m actually not sure of this is necessary in terms of the eggs being easy to peel, since it never helped with other boiling methods I’ve tried before. Some people swear by it for this reason, but I like it because it cools the eggs down to where you can handle them almost immediately, rather than waiting.
- After about 5 minutes in the ice bath, remove from the water and either store in the fridge, or peel.
- When you are ready to peel, roll the egg on the counter to crack the shell and start the process, and peel under running cold water. The water helps rinse off any lingering tiny pieces of shell and makes it a bit easier to peel.
FAQs about boiling eggs
- Can I make these soft boiled? Sure! Just cook them for less time. For medium boiled, try 10 minutes, and for soft boiled, anywhere from 3-6 minutes, depending on how runny you want the yolk. Be extra gentle when peeling them.
- Can I dye these eggs? Good question. My initial thought was that the dye wouldn’t stick quite as well because of the oil, one reader commented below that she had success with the dye sticking after wiping them off with a paper towel! Hooray!
- Are there any other ways to make easy peel eggs? Boiling with oil is my favorite way to ensure easy peel eggs every time, but steaming them in a steamer basket over boiling water, rather than submerged, is my second favorite. Same time- 13 minutes once the water is boiling!)
- Should I use old or new eggs? Some people say that using old eggs instead of new eggs helps with them being easy to peel- I have not found that to be true, at least with this method. In fact, if your eggs are old, the yolk may have sunk to the bottom of the eggs, making them more difficult to use for deviled eggs and such. Old or new eggs work with this.
Try out these Hard Boiled Egg Recipes:
Did you try this hard boiled egg hack? Comment and rate below and tell me how it went!
How to make Easy Peel, Perfect Hard Boiled Eggs EVERY TIME!
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Ingredients
- 6 eggs or however many you want!
- water enough to completely submerge the eggs
- 1 tablespoon olive oil or other oil
- ice
Instructions
- Bring water and oil to a gentle boil in a pot large enough to lay the eggs in one layer.
- Add the eggs one at a time gently to the boiling water using a spoon.
- Cover the pot and turn the heat down to a simmer. Simmer for exactly 13 minutes for hard boiled eggs, or 10 for medium, and 3-6 for soft (depending on how runny you want the yolk.
- Meanwhile, prepare an ice bath with about a tray's worth of ice and enough water to completely submerge the eggs.
- Remove the eggs with a slotted spoon and place immediately in ice bath.
- Allow to sit for at least 10 minutes in bath.
- Peel gently, preferably under running cold running water.
Notes
- I used large eggs for this. If you use smaller eggs, you may need to cook for less time (or more for extra large eggs).
- Nutrition information is for one egg with no oil, since most of the oil stays in the water.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Video
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This Easy Peel Egg Recipe first appeared on Bowl of Delicious in November 2015. It’s been updated to include a video, process shots, answer some FAQs, and provide other tips and tricks for making the perfect easy peel hard boiled eggs.
This worked perfectly! I usually hate making hard boiled eggs because they’re such a pain to peel. Yet they are great to add a b it of extra protein to salads and sandwiches. So I tried this and used canola oil and they came out perfectly!!!!!! Thank you!
So glad this worked well for you!
This method only works for store bought eggs. Farm fresh eggs are impossible to peel with this method. For Farm Fresh eggs use you instant pot, on high pressure for 5 mins, allow to sit for 10 mins after done cooking without releasing pressure. After 10 mins release pressure and remove with a slotted spoon, cool then peel
I’ve used this method with both, but it is much easier to peel older eggs, so if the farm fresh eggs are freshly laid, that may be the culprit! Thanks for sharing your instant pot method – I steam mine, which has a similar effect, as an alternative to using oil.
THANKS FOR YOUR BOILED EGGS RECIPEE. I LOVE BOILED EGGS BUT FRUSTRATED WHEN THEY FALL TO BITS WHEN TRYING TO DE-SHELL THEM . WILL TRY YOUR RECIPE TOMMOROWS BREAKFAST.
Hope it worked well for you!
Saved Easter!! I 1st used the recipe of salt/vinegar water FAIL! Thank god I found this recipe… I was skeptical and frustrated! I was pleasantly surprised when they came out perfectly 😊 Finally a promise of a fail proof recipe came true! Sharing this with everyone!!
So glad this worked well for you! Happy Easter!
I put my eggs in cold water and bring to a boil and turn off the heat and cover the pot with a lid and let them sit for 12 minutes. They are perfectly hard boiled.
I’ve tried that method too and it’s been hit or miss for me!
I can’t believe I have gone years without this hack. I made them this morning for the parties deviled eggs and this was the easiest it has ever been ! Thank You!
So glad you liked it! It’s so essential for deviled eggs!
WISH I HAD SEEN THIS BEFORE I MADE BREAKFAST. THANKX I WILL TRY IT NEXT TIME. JUDE
Hope it works well for you!
After trying many recipes for eggs that peel perfectly, I found this one. Needless to say, none of the others worked. Thank you for this! I’ve tried it twice, and all the eggs cooked nicely and peeled with no problem.
So glad this worked well for you!
I’ve tried many ways of boiling eggs. This is the first one that allows them to peel perfectly. I’m so glad I finally found it. The difference is definitely in adding olive oil to the water. Thank you!
So glad to hear it worked for you! :-)
It pays to read the recipe carefully – which I obviously did not on my first try. A warning to all === REDUCE the heat to a gentle boil before putting in the eggs!! I had 9 eggs crack the minute they hit the water. I should have realized after the first egg cracked to reduce the heat but nooo – doh! The second batch worked like a charm. Seems weird that it works since the oil appears to float at the top of the water, but it does work. Thanks for the hack!!
I’ve cracked many eggs this way too – I need to pay attention to my own instructions, hah! Glad this worked well for you!
Okay, I’m sold! Your recipe is the only recipe that has ever worked for me. Easy peel and perfect hard boiled eggs! I can’t tell you how thrilled I was when I peeled my first egg…BAM, there it was completely intact, and no shell remaining. Five more eggs peeled and the same result. Awesome!!! And for the record, the 13 minute boil time is right on. The eggs were done to perfection! Thanks so much for this recipe, I’m so glad I found you!
Yay! So glad this worked well for you!!
Thanks for this! I imagine we could give or take a minute or two depending whether we’re using medium, large or extra large eggs?
Yes! Good point. I use large eggs by default. I’m going to add a recipe note about this to the recipe card. Thanks for bringing this up!
Although I have tried this hack on multiple occasions. It ALWAYS works.Thank you for sharing that has made a improvement in my life. But please CHANGE this music because it ruins your content. You have something wise and wonderful to say and then make me want to not want to listen to your content. (I want to be nice but i want to stick a poker in my ear it’s so loud) I am trying to be polite because of your hack. I’ve gone to this site on multiple times over a span of years. You have have great thing to say. Don’t edit your videos so people turn them off the second they turn them on.
P.S.I know there is a mute button.
There’s also literally zero reason for you to have the volume on at all as there is no verbal instruction being given. It’s a great hack. Just leave it at that and be thankful for the content Elizabeth has provided. Kindly. And for free.
Thanks for this :-)
Well this sure is an interesting recipe review! I haven’t gotten this feedback before. I thought the music was cute! To each their own.
Can I put the eggs in the water first and then start boiling the water ? I do I have to add the eggs after the water starts boiling ? Or does it matter
Thank You
I’ve never tried that with this oil method, but I have found that the result is better when placed in boiling water rather than starting in cold without oil. Maybe give it a try and see, I’d be curious to hear about results if you try it!
I have always dreaded boiling and peeling eggs. Just tried this method for the first time. Worked perfectly! I am 69 years old so you CAN teach old dogs new tricks. Thanks!
So glad to hear this worked well for you!!
Wow!!!!! Amazing! I can’t believe how easy it was. I can’t thank you enough. I’m so glad I found your post this morning. I want to tell you what happened. I have a party tomorrow and I committed to making deviled eggs. Well, I started out making 6 (since my Aluminum pot is small and only holds 6 eggs). The outcome was terrible, and it took me forever to peel one egg. So, I did this 5 more times, and each egg was so difficult, and they came out messed up. Not nice at all and I tried another 6 and the same thing happened. Then I came online and found your post immediately, which was wonderful and then I did it your way for the last 6 eggs. Running it under the gently cold water made it even easier to peel. I am so happy that I learned a new trick that will help me in the future. I will pass this along to anyone trying to make eggs this way. I’m going to use all the eggs BUT if anyone says some didn’t come out so good, I’ll just tell them you heard of the ugly Christmas sweater ? Wel this is the ugly egg, lol.
Sooo happy this worked well for you!! Ugly deviled eggs are just as tasty haha!
I like to keep my eggs in their shells until I am ready to use them. Do you have to shell them right away?
I keep them in my fridge in their shells all the time until I’m ready to eat them! I actually think they’re easier to peel that way since they are good and cold. Running water over them helps if you have trouble shelling them.
These eggs are very easy to make and come out perfectly every time. I wanted to post a picture but I’m not sure how. I will never again make hard cooked eggs any other way but this way.
So glad this worked well for you!
I hate to break it to you – but the oil does nothing other than get the outside of the shell greasy. As the egg ages, a small amount of carbon dioxide (CO2) transpires through the shell (the albumin of a fresh egg normally looks cloudy because of the CO2; something like the air bubbles in ice cubes make them look cloudy). Fresh eggs are harder to peel. When you boil an egg, the proteins in the albumin unfold (denature). These proteins are more likely to stick to the 2 membranes on the inside of an eggshell of a fresh egg because the pH is lower. Eggs are easier to peel if their pH is greater than 8.7. Old eggs that have lost Co2 have a higher pH (are less acidic) and are easier to peel.
Yes, old eggs are definitely easier to peel than fresh. Thanks for explaining the science behind it. This oil hack is a great thing to try when you don’t have old eggs and need hard boiled eggs. It’s been very helpful for fresh eggs for lots of people – myself, and almost a hundred positive reviews here and on social media. If you give it a try, let me know how it works for you! :-)
This worked for me– thank you so much! I’m now curious to see if it will work starting with cold water… but I will also say I added my eggs when the water was hot-ish but definitely not boiling (because the eggs were still fairly cold). In any case, thank you!!!! :)
So glad it worked for you!
Finally!!!! 😀 A hard boiled egg recipe that works. Tried several others, and half of the whites came off with shell. These were easy and beautiful. Thank you!!
Yay! So glad this worked well for you :-)
To be perfectly honest, oil isn’t needed to get peelable eggs, nor any other additive. What makes eggs easy to peel is to have the water boiling before the eggs are added, it’s really that simple. People who put eggs in water, then start heating the water, that’s when peeling becomes a problem. Try adding oil in the water, add the eggs, then heat the water, they won’t peel that way, it’s not the oil.
I’ve also found that adding them to boiling water helps immensely. I never had luck with the start in cold water method! I also have had huge difficulty peeling eggs since moving into a house with hard water- while I only have my own personal anecdotal evidence, I think water hardness also can affect it. Because of that, I also have really great luck steaming eggs so they aren’t submerged in water!
I out my eggs in the pot before the water boiled, came out awful to peel. Thank you for the tip.
Glad this is helpful for you!