I know how you feel. The stress and frustration of peeling a stubborn egg (where egg white sticks to the shell) is indescribable. Honestly, it’s easier to chop the egg in half and scoop the egg with a spoon.
But here is a simple way to make peeling hard-boiled eggs easy.
Method 1 – Boiling Eggs
- Boil water in a pot, enough water to cover the eggs. Don’t put the eggs yet; wait for the water to boil.
- Once it’s boiling, use a spoon or a ladle to place your eggs. Place the eggs gently; they will crack if they hit the bottom of the pot too hard. Be careful you don’t get burned.
- Lower the heat to medium and let it boil.
- Please refer to the table below:
| Desired Doneness | Boiling Time | Yolk Consistency |
|---|---|---|
| Soft Boiled | 6 to 6.5 minutes | Liquid, warm, and runny center with fully set whites |
| Medium Boiled | 7.5 to 8.5 minutes | Jammy, sticky, and thick but slightly translucent |
| Hard Boiled | 10 to 11 minutes | Fully opaque, pale yellow, firm, and creamy |
| Very Hard Boiled | 12 to 13 minutes | Completely set, dry, and crumbly (ideal for egg salad) |
- Once you reach your desired time, turn off the heat, drain the hot water, and submerge the eggs in tap water for 5 minutes. Run the water every now and then, replacing the warm water with cool water to prevent further cooking.
- It’s best if you have ice water, but if not, tap water will work as well, just run the water to replace it when it gets warm.
Method 2 – Steaming Eggs
- Turn on your steamer on high heat.
- Once it’s fully steaming, open the lid, reduce the heat, gently place your eggs in the basket or container, and close it immediately. Be careful not to burn yourself.
- Lower the heat to medium and let it boil.
- Please refer to the table below:
| Desired Doneness | Steaming Time | Yolk Consistency |
|---|---|---|
| Soft Boiled | 6 to 6.5 minutes | Liquid, runny center with fully set whites |
| Medium Boiled | 8 to 9 minutes | Jammy, translucent, and custardy |
| Hard Boiled | 11 to 12 minutes | Fully opaque, firm, and creamy |
- Follow the steps 5 & 6 in Method 1
Method 3 – Mixing Baking Soda in the Water
- Before boiling, mix 1/2 – 1 teaspoon of baking soda in the water. Don’t place the eggs yet; wait for the water to boil.
- Gently lower your eggs into the boiling alkaline water using a spoon or ladle.
- Lower to medium heat and keep boiling.
- Follow the exact same cooking times in the Boiling Eggs (Method 1) table above to achieve your preferred yolk consistency.
- Follow the steps 5 & 6 in Method 1
- Note: Baking soda can slightly alter the taste of the egg. If you found the taste too much for your liking, please follow Methods 1 & 2.