Struggling with how to make that perfect easy peel hard boiled egg? Look no further! This 3 step recipe is the answer to getting it right every time!
With Easter and Passover right around the corner, my weekly egg consumption is about to get kicked up a notch! And frankly, I couldn’t be more thrilled. After a long, brutally cold winter, I am ready to embrace every aspect of spring and Passover is always the first sign of it in my family.
Although I was raised Jewish and performed a Bat Mitzvah, I was also exposed to Christian holiday traditions from my mom’s side of the family. From potato latkes on Hanukkah to sugar cookies on Christmas Eve to beef brisket on Rosh Hashanah, we never miss an excuse to cook with family.
Since my Jewish relatives live out-of-state, my mother hosts a Seder locally whenever we are unable to fly out to Berkeley to attend my Ema Ljuba’s infamous Passover extravaganza. Yes, my Christian mother invites all of her Christian relatives over to dine on matzo and gefilte fish. It is completely fabulous. In fact, my (Christian) Aunt Patsy makes some of the most delicious matzo ball soup I’ve ever tasted. (Note to Self: Must share recipe soon.)
One of the most important aspects of a traditional seder plate is a a perfectly hard boiled egg. Whether you are celebrating Passover or getting ready to color eggs for your Easter basket, I thought this would be a good technique to share.
Of course, eggs also make an ideal protein-packed snack any day of the year. Since I’m still breastfeeding my baby and have also returned to the gym, my egg consumption is at an all time high and for good reason. The more I learn about the importance of choline while breastfeeding, the more eggs I crave!
Your fork is waiting.
How To Make Hard Boiled Eggs That Are Easy Peel
- 12 eggs
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.