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Perfect Easy Peel Boiled Eggs

In this post I’m sharing how to make Perfect Easy Peel Boiled Eggs.

Place your eggs into a pot and fill with water covering eggs 1″. Add 1/2 tsp salt to the water. Place the pot on your stove top burner and turn on high.

Once the eggs come to a full boil turn the heat down to medium high and set your timer for 10 minutes. 

When the timer rings remove the eggs from the burner and cover with a lid and set the timer for 10 more minutes.
When the time ends pour out the hot water and run cold water into the pot and let run for about 3-4 minutes until eggs have cooled down.
Peel the eggs immediately for easy peeling. Eggs peel perfect every time using this method. 
Easy Peel Boiled Eggs

Why do you want your boiled eggs to peel easily? The most important reason is to avoid wasting food.

If you’re using boiled eggs that will be chopped into a salad then it is not such a big deal.

If you’re using your boiled eggs to make deviled eggs then you want the best looking eggs possible. 

How to make easy peel boiled eggs

How to make easy peel boiled eggs

Perfect Peel Boiled Eggs

Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes


  • 6 Eggs
  • 4 c Water, or enough to cover the eggs
  • 1/2 tsp Salt


  1. Place the eggs in a pot and cover with water.
  2. Place on the stove top over high heat and bring to a boil.
  3. Once boiling, reduce the heat to medium low and simmer for 10 minutes.
  4. Remove the pot from the stove and cover with a lid and allow to stand for 10 minutes.
  5. Carefully discard the hot water and fill the pot with cold water to cool the eggs for handling.
  6. Peel the eggs immediately for best easy peel results.


Peeled Boiled Eggs may be refrigerated until ready to use.

Fresher eggs don't peel as easily as those that are a few weeks old.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 83Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 217mgSodium: 283mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 7g

Try Canadian Bacon and Gruyere Egg Cups from Cooking With K

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Author of Julia's Simply Southern

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