There are three methods that I trust when it comes time to boil eggs. The old fashioned way, the short-cut way and, my favorite go-to, the Instant Pot. My mom did it the old fashioned way, I always boil eggs in my Instant Pot. They are so much easier to peel! The short-cut method saves you the time of bringing a large pot of water up to boil. Each works well, but I find that the Instant Pot guarantees an easy peel every time. These are the foundation to our family favorite, Dina’s Deviled Eggs, my Mom’s own recipe.
- OLD FASHIONED HARD BOILED EGGS: Place your cold eggs in a single layer in a large pot and cover them with cool water by an inch or two. Bring the water to a boil. As soon as the water hits a rolling boil, cut off the heat, cover the pot and let it stand for 12 minutes. Submerge the eggs in an ice bath to stop the cooking. Peel and enjoy!
- SHORT CUT HARD BOILED EGGS: Fill a pot with half an inch of water and bring to a boil over high heat. Gently place the cold eggs directly into the boiling water. Cover the pot and keep cooking over high heat for 12 minutes. Submerge the eggs in an ice bath to stop the cooking. Peel and enjoy!
- INSTANT POT HARD BOILED EGGS: Pour one cup of water into the pot, place the trivet that comes with the pot inside, and the eggs on top of the trivet. Close and seal the lid. Set the pot to cook on Manual for 3 minutes. After the 3 minutes is up, allow the pot to naturally release pressure for 10 minutes (meaning don’t touch it!) After 10 minutes, open the seal to release the pressure and remove the eggs from the pot. Submerge in an ice bath to stop the cooking. Peel and enjoy!
- TO PEEL: Firmly tap the wider end of the boiled egg until it cracks. This is where the membrane is, so you won’t damage the whites. On a kitchen towel, gently roll the eggs back and forth on their sides using just enough pressure to crack the shell all over. Stick your thumb into the fat bottom end and begin peeling up from there.
A few tips to keep in mind:
- My mom always told me that older eggs make “better” hard boiled eggs, and by that, I think she just meant that they’re easier to peel. From everything I’ve read, she was right. So if you’re planning ahead for a potluck, go ahead and get your eggs a week or so in advance.
- The times I have given are for standard large eggs just out of the fridge. If your eggs are smaller or begin at room temperature, decrease the cooking time a bit. If they are extra large, slightly increase cooking time.
- The wider bottom end is where the membrane is, which creates an air pocket. This space allows you to stick your thumb in and break the shell without damaging the egg white. Peel up from the bottom.
Let me know what other tips you have for perfectly boiled and easy-peel eggs!
Ready to make my Mom, Dina’s, famous Deviled Eggs? Jump to the recipe here!
