The Secret To Easy-to-Peel, 10-minute, Hard-Boiled Eggs

You’d like to make hard-boiled eggs for Thanksgiving or that pitch-in, but you’re worried that it will end up with bumpy ripped up edges.  You just want a quick snack, but you have an aversion to to hard-boiling, because peeling them is just so dreadfully painful and slow.  You’ve tried other methods, but your eggs are in the water so long they are dry enough to choke on. Here’s a small trick to solve your problems.

Steps to Stress-Free Hard-Boiled Eggs

  1. Bring your water to a rapid boil.
  2. Place eggs in the water.
  3. Cook for 10 minutes.
  4. Peel and enjoy.

Sound Quick and Simple? That’s Because It Is!

This will leave you easy-to-peel eggs that don’t have to sit in the water for a long time. Just make sure the water is boiling first! Click here to read the science behind that. At 10 minutes, the white part will be completely cooked and the yoke will be slightly soft in the very middle. Nothing will be really runny. In my personal opinion, the yoke is just much easier to enjoy when you’re not choking on it. Through my childhood, Easter eggs were a pain. We put them in the water, heated them up, and spent forever trying to get into them. We cooked them so long that when we ate them, you could blow on the yoke, and it would blow away in tiny pieces. I didn’t know there was another way until one of my Mom’s friends from Germany let us in on this secret to great hard-boiled eggs. It was only after changing our method that I really started to enjoy them.

Like the Yoke Softer or Dryer?

Like the yoke slightly runny?

Try boiling for 9 minutes and reduce time as needed. You can also try steaming them.

Like the yoke completely cooked with no softness?

Try boiling for 11.5 minutes and add time as needed.

Need Them Super Fast?

After they’ve boiled 10 minutes, pull them off the stove quickly and run them in cold water. You’ll be enjoying them or able to use them in your dish in no time.


If you are having any trouble peeling, just remember- there’s a slight membrane between the shell and the egg. If it’s difficult to peel, it’s most likely that membrane hasn’t been broken yet. Be sure it’s broken through, and the rest of the peel should be fast and easy.

My desire is that through this blog, you will be inspired to:

  • engage deeply with the Lord and those you care about
  • embrace wholly, bringing your whole self to the table to connect with others, and
  • delight lavishly, celebrating the consequential and minutia of life.

This recipe helps me cut back on food preparation time so I can invest in other priorities- like the little mouths that enjoy scarfing these eggs down!

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