World’s Easiest Boiled Eggs

worldseasiestboiledeggs

Raise your hand if you enjoy making boiled eggs. I’m raising mine because I make them every week. My two boys LOVE boiled eggs. I ate eggs nearly every day while I was pregnant. I craved them scrambled, boiled and fried and I still like them. So, no wonder they love eggs.

I’m the executive deviled egg maker on hubby’s side of the family. I’m recruited at every event. So, I’ve learned to love making boiled eggs and I’ve nearly perfected them (no one is perfect, I still crack open at least one).

Here is the world’s easiest way to make boiled eggs:

1. Fill a pot with water and add a pinch of baking soda or salt and set the temp to high. I’ve yet to try the salt, but many readers have recommended this tip for even better peeling results. I’ve achieve great results with baking soda. According to ehow, salt should be omitted when soft boiled eggs are desired. Add  your eggs making sure the water covers the entire egg. Bring it to ROLLING BOIL, but don’t continue to boil. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.

2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. When it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.

3. After about 10-15 minutes, pour NEARLY all of the water off reserving about an inch.

4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth gently (edited via reader’s suggestions). You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water and your toning your arms (multi-tasking). Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg. Use running cool water if necessary or shake again because I like the easy way.

There that’s my method of boiled eggs. I store them in a ziploc bag (dated-because they have a week long shelf-life) in the fridge and I’ve saved myself time, energy and money (because I didn’t buy the boiled eggs in a bag sold at the store). And my boys are happy all week long. I add them to my chef salad or eat them as a protein snack.

P.S. If you’re making deviled eggs, whip your yolk with your wire whisk in your mixer. Whisk a while and add a tablespoon or two extra mayo and top it with a sliced olive with pimento. One reader suggested spooning all your filling into a ziploc baggie, cutting the tip and piping your filling in pretty. All your in-laws will think you’ve went to culinary school! I tried the quart freezer bag and it works like a charm, it’s so easy and one less bowl and whisk to wash!

World’s Easiest Boiled Eggs

Ingredients

  • Eggs
  • Dash of baking soda
  • Water

Instructions

  1. Place desired amount of eggs in a large pot. Add a dash of baking soda. Cover one inch above the eggs.
  2. Bring to a rolling boil on high heat.
  3. Cover and remove from heat. Set timer for 15 minutes.
  4. Immediately pour off hot water and cover with cold water and add lots of ice.
  5. Add ice again when it melts.
  6. When water is icy cold and eggs feel very cold to the touch, pour off water, reserving 1/2".
  7. Place lid on pot and "bumper car" (gently shake back and forth) while the egg shells hit one another.
  8. Egg peeling can easily be removed with minimal running cool water. Bumper car the eggs again if necessary.
  9. Deviled Egg tip: make your favorite yolk recipe in a quart size freezer bag, clipping the corner and pipe into the world's easiest boiled egg halves.
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Have you ever tried this bumper car method? Do you make deviled eggs? Now you can! Revised 3/25/12

We now have a live demonstration of the method with Carolina Kitchen.


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Comments

  1. Soooo…. Followed the directions to a T…… the yolks weren’t cooked completely, and when I shook the pot, the whites came off the yolks instead of the shells coming off the eggs, in fact the shells were STUCK to the whites…. complete mess and 6 wasted eggs. Any thoughts on why this would happen? It sounded so easy…..

    • Sounds like you didn’t bring it up to a BOIL and didn’t get VERY cold water/ice on them fast enough.

    • Your eggs were probably too fresh. Try adding some bicarb to the water when boiling, and try not to use really fresh eggs, they don’t have enough air in them to peel well.

    • The same thing happened to me. I was using them for egg salad so I just peeled them anyway. I will attempt this one more time because everyone deserves a second chance.

      • If you just want egg salad spray a big Pyrex measuring cup with Pam, pour in slightly beaten eggs, and nuke on level 8 for 2 mknutes, stirring once after almost done. If necessary repeat for another minute.

      • What is your altitude? I am at 5000 ft. And water boils at a lower temperature. You may need to leave them in the boiled water a little longer. Water boils at only 203 degrees at 5000 ft, but at 212 degrees at sea level. Or try using a thermometer and be sure your water is 212.

    • same thing happened to me. Followed the directions perfectly and got uncooked eggs (soft boiled) and they all fell apart. Waste of eggs…

    • If your eggs weren’t fresh then that might be the reason.

    • Heather, it depends on how fresh the eggs are. For some reason (don’t know why), very fresh eggs stick to the shell and don’t peel well. Most grocery stores don’t have very fresh eggs, so it’s not a problem. Sounds like you shop at a store with a lot of turnover. Just let the eggs sit in the fridge for a week before boiling them.

    • Leslie Barr says:

      I had the same problem. I’m thinking maybe the water needs to come to a rolling boil before taking it off the heat. So I tried it again – letting it come to a FULL boil, then letting them sit for 20 minutes before I added the cold water/ice. I let them sit for 10 minutes in the ice water….Perfection!

      • The instructions DO say to bring to a ROLLING Boil before letting them sit. I usually buy farm fresh eggs, so when I need hard boiled I buy them at the store they are usually 1-2 weeks old by the time they hit the shelves.

    • This did not work for me as well:( The same thing that happened to heather happened to me. any suggestion what I did wrong?

    • Same thing here. I made egg salad. I am thinking I will try again, but if you see post below, leave it in burner, also I will bring to a hard boil, not just boil.

    • Elevation can make a difference on how long eggs take to cook. I know for me that I have to let them set about 20 minutes. 15 and they are not quite done but I live at 7600 feet

    • That is exactly what happened to my eggs.

    • ususally if whites stick to the shell your eggs are really fresh. I have found that hard boiled eggs work best when not really fresh.

    • Try using older eggs. When I use this method I let them sit for closer to 18 min. Never did the bumper car thing, we just peel when we’re ready to eat.

    • Ditto

    • LaBronnasmom says:

      I have chickens, so my eggs are really fresh. They are the hardest to peel. I try and get the oldest ones I can, but it’s never old enough. I use several tablespoons of baking soda and sometimes add salt too. That seems to help the best. My eggs are very large so I let them sit 20 minutes. I cook mine exactly like she does. I haven’t tried the cold water and ice method though. But if I have to have pretty peeled eggs, I go to the store and buy them and let them sit a week. They will peel with no salt in the water.

  2. Mary Jarvis says:

    THANK YOU! You are a GOD send. I’ll be back at your site often. We thank the good Lord for people like you.

  3. Nope, never tried the bumper cars method! Sounds fun, though :) And my boiled eggs have lasted for longer than a week in the fridge…just in case you ever need to know that :)

  4. IMHO deviled eggs aren’t deviled unless there is vinegar in the filling. Otherwise they are just egg salad filled eggs. I also like to sprinkle them with paprika. I have known the technique of bringing to a boil then letting them sit but I LOVE the rest of your method. I will try it that way from now on. No more peeling under running water. :)

    • Donna’s Delicious Deviled Eggs

      10 hard boiled eggs
      4 T mayonnaise
      2 T honey mustard
      1 T vinegar
      1 t sugar
      2 garlic cloves smashed to pieces (optional)

      Mix all ingredients with mixer and then put into zip loc bag or pampered chef decorator. Fill eggs and top with a little paprika and/or olive slices.

    • i put a bit of creamy styled horseradish in the mix and sprinkle with red pepper….people love the little bite it gives.

    • Linda Steward says:

      Steve, you have that right, deviled eggs must be made with vinegar! Everyone loves my deviled eggs and I always add distilled vinegar and sprinkle paprika on top and sometimes in the mixture! I add a little mustard or poupon as well.

      • We use Apple Cider Vineger in ours so you dont have to use as much sugar. Also I dont know why but my grandma started using ‘Spinblend’ (off brand version of Miracle Whip) and this is now all we use for deviled eggs, potato salad or anything like that. Gives a better taste!!

  5. What a great method! Found you on Pinterest!

  6. Thank you so much for sharing. Any tips on great hard boiled eggs is appreciated very much. So many people love them but they do not always peel well. Thank you again and looking forward to trying this!

  7. great tip, I’ll have to try it

  8. This is fantastic! I’m also obsessed with eggs, and basically eat them every day & all my 3 kids love them too. They are SOOOO easy and every weekend I do about 10-12 hardboiled & then make an egg salad for the family Saturday lunch so now, thanks you to, I have a quicker way to peel those babies! :) Tx.

  9. I can’t wait to do this it sounds like fun;) maybe I’ll decide to do this when the kids are on the phone or when they are wanting to watch something on tv;))))))

  10. Sara Butterfield says:

    Thanks for the information. We have a senior dinner at church one a month and I always deviled eggs because they are so popular and always gone and now I have a easier method. God Bless!

    • We belonged to a church years ago where everyone refused to call them deviled eggs, they were always called Angel Eggs and very appreciated. Thanks for bringing back this fun memory.

    • To fill the deviled eggs – put the filling into a plastic seal bag. Push filling to one corner and then snip a small hole in the end. Fill eggs like you would use a decorating bag. Supedr easy and no mess!

      • Chris Villa says:

        The filing in the bag idea is a great way to transport deviled eggs too. I put the whites in one bag and filling in another. I “Pipe” the filling into the whites at the Dinner on the Ground, pot luck, etc. No more messy egg plates and my hands are clean. Works well for picnics and boatings too.

      • I do this when I want a fancier filling, too! Great tip

  11. always love new recipies! thanks

  12. How long do you find they last in the fridge deshelled?

  13. I found your tip on Pinterest. I’ve never thought about cracking them in the pan. I’ll be sure to boil some eggs and use your tip. Thank you.

  14. My family always adds a small dab of regular yellow mustard. It adds just a hint of flavor. So yummy!

  15. I made 12 eggs today with this method. First, I used a combination of generic eggs and Eggland’s Best. I didn’t really notice any difference in the way they cooked or peeled. I did add a tsp of salt to the water …. mostly because I always do. Not sure if it helps them peel better or not. Instead of removing the pot from the burner when I turned off the burner, I left it on. They were perfect in 15 min. Had I removed the pot, they would’ve been undercooked. It did take 10 min. for my pot to come to a boil on a glass cooktop. I followed the rest of the directions as published, and it worked awesome!! Only 1 egg lost a piece of it’s white. Although the shells didn’t just fall off of every egg, all I had to do was just pull at the shell and it completely came off with almost no effort. I’ll definitely use this method from now on — VERY EASY!!!

  16. Love this idea. Will use it next time I make boiled eggs. For Heather, your eggs may have been too fresh. Fresh eggs don’t peel very easy. Your eggs should being a few days old. For deviled eggs, I agree with Steve. They need vinegar (or pickle juice) and mustard. When I make deviled eggs, I put the yolks in a zip lock bag and mash them up. I then add mustard and vinegar or pickle juice and mash it all together. You can also add chopped pickles or relish if you like. After mashing and mixing all up, snip the corner off the bag and use it like a pastry bag to fill the egg whites. When you’re done filling the whites, just throw the bag away – the only thing to clean is the knife used to cut the eggs in half.

  17. Does not work! I just wasted 7 eggs!

  18. I play bumper tag with my hard boiled eggs all the time. Works like a charm! We also put a lot of salt in the water and that seems to help. Tried everything and this method works best. Thanks! New to your blog….love it!

    Blessings,

    Judy

  19. I’ve found that eggs are undercooked if done this way. When I boil my eggs I place them in a pot and fill the pot with water covering the eggs. Then I place the pot on the burner and turn it to high. Once the water is boiling, I turn off the heat (but do NOT remove the pot from the burner) and cover for 18 minutes.

    I’ve never tried the shaking to shell method so I will have to give that a try next time!

  20. I love boiled eggs! But I don’t make them very often. I’ll definitely try your method to see if it works better than my old one. My sister-in-law taught me to crumple them a bit, pull a bit of shell off, and then slide a spoon under the shell to get the rest off. Then I just rinse it after to make sure all the shell is off.

    As for the deviled eggs, try adding some cheese & bacon to the recipe. My boys couldn’t get enough of them!

  21. Ruth Grangroth says:

    What a great idea, thank you!!! I always boil them WAYYYYYY too long. Now that I know I don’t have to and they’ll be done anyway without the egg yolk being blue, I’ll do this all the time. Thanks again!!!

  22. The “trick” to easy-to-peel hard-boiled eggs (no matter how you cook them), is to wait until 1-week to 10 days prior to the expiration date on the carton to boil them. The older, the better – my mom always waits till the day before. Anyway, the membrane separates from the white the older the egg gets, which is why it’s easier to peel then a ‘fresh’ boiled egg, when the membrane is completely stuck to the white! My dad was a chicken farmer and filled us in on these tips – eggs have a phenomenally long life from when they get laid to when they ‘expire’. The freshest eggs are best for baking and frying (you can tell fresh frying eggs because the white doesn’t run far from the yolk once broken into the pan).

  23. I, too, followed the directions to a “T,” and this method did not work for me. I am an extremely experienced chef and pride myself on knowing my way around the kitchen. I thought it would be nice to have a faster way to peel all those eggs I boil. Alas, I’m back to my old method: boil in the same way as shared here, after sitting for 15 minutes drain out hot water, fill with cool, crack each egg and put it back in the pot and then slip the shells off under cool water. It takes me less that 1 minute to do a dozen that way. With the bumper method, only one egg had the shell come off completely. Several others looked like they were pecked away by large birds and the remaining eggs had their entire shells still on, with some cracks. They were harder to peel because the ice made the eggs too cool (even in 10 minutes), so the shells began to stick again. The best thing to do is peel them while they’re still a bit warm, but not hot, and do it under cold water.

  24. This sounds like a great idea. I can’t wait to try it! We love hard-boiled eggs at my house but I always dread the peeling. I must add that I agree with Steve…..they are not deviled eggs unless you add some vinegar and I usually add a little sweet relish. Yum! Thanks for sharing.

  25. Thank you SOOO much for taking the time to post this!! I can’t even begin to describe how many times I have felt like a boiled egg failure. Every time I want to boil eggs (I LOVVVEE deviled eggs!!) I have to google how to do it because I have never been impressed by the previous method and need to find a new one. I just followed your steps to the T, and am soooo thrilled with the outcome! Not only did the shell not rip off chunks of the egg while peeling (*FINALLY!) but the yolks (also for the first time ever…) were not D.R.Y.!!
    Thank you thank you thank you!!! I’m buying my eggs in bulk from now on, YOU ROCK!!

  26. i am also the deviled egg maker of my family! Can’t wait to try this! For those of you who were having trouble peeling the eggs… remember, the more fresh the eggs are, the harder they are to peel! Also, for all of you who love to make deviled eggs, try adding ranch powder to taste and garnishing with real bacon bits. People beg me to bring these places!

  27. Was excited about this method, but I had the same problem as first commenter…undercooked which caused problems when shaking the eggs…ugh…any ideas?

  28. I like the easy way of cooking the eggs but I had issues with the “bumper cars” maybe I just have too much aggression and I took it out on some poor defenseless eggs, but of my dozen eggs, only 7 survived and they look like they have been thru a war too. I’ll stick with peeling under the running water. But I love the cooking idea, none of them cracked! Thanks.

  29. One word. Genius!
    (The older your eggs, the harder to peel, IMHO, which may be the reason, some have problems!)

  30. I’ve seen this method, only without the ice. Cool trick! I will have to try this. :)

  31. Michelle O. says:

    I have never heard of this method. I can’t wait to try it the next time I make deviled eggs. Like you I am always getting request for my eggs so I end up making a lot of them. One tip I can share is that if you use fresh eggs they are harder to peel so that could be a reason why some of the other posters are having their eggs come apart. I usually buy my eggs a week before I have to make them and I don’t really have any problems peeling them. Hope that tip helps someone out there and thanks for sharing.

  32. Thanks so much! I’ve always had pocked whites and tonight I made my first batch and they are perfect.

  33. I sometimes add jalapeno relish for a spicer crowd.

  34. I might make hard boiled eggs more if I don’t have to peel them each. I am totally trying egg number cars. Thanks for the tip.

  35. Thank you so much for this tip. I have always had a love hate relationship with boiled eggs because of the peeling process. This method worked like a charm and I will definitely use it every-time I need boiled eggs. Found you on Pinterest….

  36. Melissa Saunders says:

    I just tried this technique for the first time…I just extended the cooking time a bit (I let the eggs boil for 5 minutes, then let them sit for 15), and then let them rest/chill for 20, and then bumped them around. My peels came off VERY easily, almost in one piece!!! I made a dozen, and they were fairly fresh eggs, and I had no problems whatsoever!!! I live at a high-altitude, and was worried after reading all of the comments about problems people encountered. I think this technique is AWESOME and will never do eggs the old way again! :)

  37. The trick to shells releasing easily from the whites is to add a handful of salt to your water before boiling. I saw this on the food network and it really does work. I use farm fresh eggs, and it has not failed me one time. :) Use a LOT of salt, not just a pinch – I really fill up the cupped palm of my hand. The eggs do not get salty – it doesn’t penetrate.

    I’ve not ever tried the bumper cars method – but it would save a lot of time from having to individually peel each egg. Especially since I do 12 to 18 eggs at a time.

  38. If you use FRESH eggs, the peel WILL stick. If you’re planning on boiling eggs, then set back a dozen and let them age some before boiling. After they’ve aged about 2 weeks (in the fridge) the peels will slip off….no ‘trick’ needed. Farm fresh or new store bought egg shells, when boiled, will stick every time!

  39. I have used this method for many years! It works better than any other I have tried!

  40. I love the bumper cars method.. I will have to give it a try. My family loves my eggs.

    We call them Angel Eggs because mine have a hint of sweetness..

    I boil my eggs (will try your method next time)
    Peel Eggs
    Slice in half long ways
    Put the yolk in a bowl
    Smash Yolks
    TBS Miracle Whip (More if needed depending on how many eggs)
    1/2 TBS Mustard
    1-1 1/2 tsp sugar
    1/4 tsp salt
    Blend well
    Put mixture in ziploc bag cut the corner
    Fill each egg
    Top with Paprika
    MMmmmmm

    Thanks for sharing your method will give it a try

  41. I was recently shown a new method for boiling eggs. Steaming them. For many years, I have wasted a lot of eggs. I have been steaming them (in my rice cooker) for several weeks now and not only is it easy, but the shells come right off…no matter the age of the egg.

  42. I have never tried bumper eggs, but I will now. I love making eggs, too. My oldest helps me with the cooking. I know she’ll love to read your recipe. Thank you!
    ~Donna Marie

  43. I can definitely vouch for the too fresh eggs….we get them straight from the chicken usually and these CANNOT be used for hard-boiled eggs (if you’re making deviled eggs). Eggs are actually “good” for MONTHS so buy them about 2 weeks before you intend to boil them. And even go a few weeks if it’s during the holidays when there is a higher turnover. I also usually let them actually boil for about 1-2 minutes then let them sit for 20 minutes in the hot water

  44. I GET MY EGGS TO BOILING, TURN OFF THE HEAT, LET SET 15 MINUTES. POUR OFF WARM WATER & FILL PAN WITH COLD WATER. LET SET 10 TO 15 MINUTES. BUT THE REAL TRICK IS TO PUT 1/2 TO 1 TEASPOON OF OIL IN PAN WHILE BOILING. THEY WILL PEEL SO EASY :)

  45. Just tried this method today! Did 2 1/2 dozen, cooked for 20 minutes, drained and added ice to the water and let them sit for 20 more minutes. Had to split the batch to “bump” but they peeled like a charm! Some of the shells coming off in a whole, crackles piece! I’ve cooked my hb eggs like this for years, but the peeling was always hit or miss. Now it’s outta the ballpark! Thanks for this GREAT idea!

  46. Kimberly Adams says:

    i am so looking forward to trying this but i am wondering are these farm fresh eggs (less than a week old) or are they store bought. if not farm fresh eggs has anyone tried “fresher” eggs?
    Thanks,
    Kimberly

  47. Just pop out the yokes into a zip bag, sprinkle in your other ingredients, close the bag and knead it to crush yokes and mix up the filling while you’re doing something important like watching a funny part of The Big Band Theory, then go back in the kitchen, snip off the corner and fill your egg halves like a cake decorating bag. No messy bowl, no messing spoon if you use squeeze mayo. And thanks for the bumper car idea!

  48. Yeah. I can get the eggs to hard boil properly. That’s never been my problem. I just can never get them to peel without big chunks of the whites coming off with the shell. So my deviled eggs are always ugly. I tried this method and STILL big chunks of white with the egg. Though, there were 3 that looked pretty. The rest were all ugly. My eggs were just bought, though. Maybe that’s always been my problem is that I’ve been using fresh eggs?! I’ll try the bicarb idea (would baking soda work?) in the water next time and give it another chance. When I bumper car-ed the eggs in the pot, they hardly even cracked eachother and I wasn’t being terribly gentle. I’ve tried so many different ideas to peel my eggs and the shells NEVER come off easily no matter what I do. I do get perfect yolks every time, though. Only need 12 minutes off the heat, instead of 15, if it is at a very rolling boil before they are covered and the heat is turned off.

  49. laverne says:

    good grief just don’t use fresh eggs. older eggs peel easy. and why dirty up your mixer for mashing egg yolks. just use a fork to mash the yolks. add mayo and whatever else you want and stuff the whites. deviled eggs

  50. Veronica says:

    I saw this tip of the 15 min after boiling on one of the cooking shows and it has worked everytime for me. The best part to me is that you don’t get that green cast on the yolk. I am anxious to try the rest, especially the bumper part to remove the shells. Thanks for the great idea.

  51. worked for me. Thanks for the tip.

  52. Amy McDonald says:

    I just tried this for the first time and I have to say…
    GENIUS!!!!!!!!!!!!!!!!!!!
    I had only one egg that the shell did not just fall off of. I will be using this method from now on. Thank you for sharing it.

  53. Shawna Lorz says:

    Just did this and it worked great!!!!!! Thanks for sharing!!!!!!

  54. Try adding some white vinegar to the cooking water. It sets the whites and seems to make peeling eggs easier. I learned this from the same person who told me to add vinegar to the water when making poached eggs, same reason.

  55. If you buy fresh eggs and leave them out over night it ages the eggs a week and there will be a slight bit of room between the egg and the egg membrane – SUPER easy to peal.

  56. I have always made my eggs this way as far as the cooking goes, I do leave it on the burner but I have gas so the residual heat isn’t as much as electric I would think. I tried the bumper car method with fresh eggs…just brought them home from the store….and it worked like a charm. I only lost one egg that I must have cracked putting it in the pot and while shaking it totally broke apart. I did throw some vinegar in the water, which I never did before either, for good measure. That is supposed to help also.
    http://www.chow.com/food-news/54754/does-vinegar-make-peeling-hard-boiled-eggs-easier/

  57. To use an old-fashioned phrase, I am “tickled pink” with your method of boiling and peeling eggs. I was one who always fought peeling the boiled eggs and finally just gave up making them.

    If people will follow this method to the letter, they should not have any problems. I just now boiled up and peeled 11 eggs and they are all perfect. A couple were just a tad bit harder to peel, but many factors can cause that, and in the long run, with care, they came out perfect too.

    I just want to have boiled eggs available so I can have an easy protein for breakfast. I’m not much of a cook and usually grab what ever is easiest (I live alone).

    I’d just like to reiterate some of your points that I believe are important:

    1. Bring eggs to ROLLING BOIL, not just a bubbling boil. The water needs to be about bubbling up the sides and over the pot.

    2. Let them sit in the water from 15 to 20 minutes, depending on the altitude where you live. The higher the altitude, the longer eggs should cook.

    3. Add the HANDFUL of salt. I used to add a teaspoon. This time, I added a cupped handful.

    4. Make sure you have enough ice to make the water cold enough. A few cubes that melt in seconds doesn’t work.

    I believe many have pointed out that fresh eggs do not do as well as eggs that are older. Mine were purchased about two weeks ago and worked great.

    This is one of my most favorite tips in a long time and I thank you for making it available for all of us to try! Love bumper car eggs!

  58. Eggs aside, my mother had the same eggy addiction as you when she was pregnant with me. She’d eat up to a dozen eggs a day every day for 9 months. *gag* I could NOT stomach eggs in any format (aside from in baking) and I didn’t start eating them until I was in my early 20′s. Now I’m 30 and still can’t eat them often. Good on your kids! :p

  59. The eggs won’t peel easy if they are fresh. I raise chickens and sell the eggs. I always tell people to let them sit for a week if they want to hardboil them. I let mine sit out for a couple of days before I boil them. Sometimes they are still too fresh. Eggs have a shelf life of 45 days at least. The ones you buy in the store are usually not that fresh so they’ll peel much easier than mine do. Fresh eggs don’t have a pocket of air, as they age they lose some of the moisture through the shell and an air pocket will form. This bubble of air is what makes them easy to peel.

  60. I often use fresh eggs. Leave them out overnight to age them. Then after doing the bumper cars – if the shells are not coming off with ease – I use a spoon to get under the membrane and it helps remove the shell and keeps them smooth and pretty!

  61. I use a similar method for my eggs and they are always perfect. The difference between your recipe and mine is that I bring the eggs and water to a roiling boil then turn off the heat cover the eggs and let them sit for 10 minutes. When the timer goes off I pour off all the hot water, cover the eggs with cold water from the tap………. no need for ice water here. Put the lid on again and let them sit for 5-10 minutes. At the end of the cold water bath time pour off all but a 1/2 inch of water from the pot. put the lid back on and then shake, shake, shake for a minute or so. The eggs will almost all be peeled and what doesn’t come off in the pot will come off with your hand very easily. Rinse the eggs in fresh water to remove any little bits. Voila you’re done. These eggs will store in a zip loc bag for up to 7 days so are ready when you want them. I always date the ziploc. Hope this helps for those of you who’ve had problems. PS I never check the date on the eggs, so this has worked for me regardless of “new” or “old”. Good luck.

  62. You can BUY pre-boiled eggs?! I had no idea. Really, it’s not that hard, is it?

    • No, it’s certainly not hard to make your own boiled eggs. BUT, I have to say, when I’m traveling and don’t have a kitchen to prepare my own food or snacks, I have been VERY grateful to pop into a store or deli and buy a couple of hard-boiled eggs to eat on the run. That’s my idea of convenient, fast food!

    • Yup! You can buy pre-boiled eggs. I have seen as few as 2 in a package and as many as 5 dozen in a large jar (handy for catering or a last minute party.) I travel a lot and when I am far from home and want a boiled egg, the 2 pack at a grocery or convenience store is quick and easy. When I am home I boil them like suggested in this post.

  63. I’ve done the bumper car method. The only thing different I do, is let my eggs boil 3 minutes before turning them off. Works everytime except when my eggs are too fresh. :)

  64. This worked for me:) I followed the instructions exactly except for in cooking them, as soon as they came to a boil, I covered and left on low heat for 15 to get a truly HARD boiled egg. They peeled very easily but I had a few fresh eggs that weren’t as easy as the older store bought eggs. Thanks for tutorial!

  65. To get the egg yoke perfectly in the middle and not to one side I place the eggs in just boiling water and stir them gently so that the water is spinning. The centrifugal force created by the spinning moves the yoke to the middle. To peel my boiled eggs I usually roll them on the bench using the palm of my hand and just applying light pressure. The shell cracks but stays together and is easy to remove. The eggs should be cold when you do this. I’ll have a go with the bumper car method though it sounds messier.

  66. i’m always a failure of boiling eggs…thanks for sharing!

    • Oh you’re never a failure if you’re trying! You’re always learning and I hope this method works for you and you keep at it. It’s like riding a bike, you fall and get up and do it again or you’ll never learn. There are so many “tricks” in the kitchen. And I know you’re great at cooking other things or you wouldn’t have “cooking” in your website address! Let us know if you get this perfected. Blessings!

  67. Margaret says:

    I can attest to this being a tried and true method of peeling eggs easily. I’m almost 60 years old and have been doing it this way since I read this tip in the Hints by Heloise column in the newspaper when I was a teenager. The only difference is that I just use cold tap water–no ice–and the shells almost always just slide off anyway.

    However, for the last couple of months, after over 40 years of doing it this way, I’ve been baking my eggs in the shell in the oven for about 70 to 80 minutes at 175 degrees, right on the rack. I read this tip on a couple of sites, and it works perfectly, without one cracked or overdone egg, plus they peel easily (although not as easily and quickly as the “bumper car” method). Glad to see this new blog!

    • It sounds like you love eggs as much as we do, Margaret. I’m so glad you found us and I hope you enjoy other recipes! We’re never to young or old to learn new tricks. Blessings.

    • Really?!? I never heard of baking eggs in the shell, and I thought I’d heard everything! I would be afraid they would explode!

  68. >>However, for the last couple of months, after over 40 years of doing it this way, I’ve been baking my eggs in the shell in the oven for about 70 to 80 minutes at 175 degrees, right on the rack.

    Interesting method but why would you ever do that? 15 minutes on the stove or 1.5 hours in an oven? Just makes no sense…

    Anyway, just wanted to say the only thing that’s ever made a difference for me is egg age. A bit old and they peel fine, no need for soaking in ice water or playing bumper car.

    I put eggs in a pot. Add cold water until water is about 1″ over the eggs. Bring to a boil. Let boil for 5 minutes. Remove from heat and let eggs sit in hot water for 8 minutes. Rinse under cold water and peel. They are always perfect, with no yolk discoloration and peel very easily.

  69. I always poke a hole in one end of my raw egg before I boil them–using my handy-dandy “hole-poker”–which, I believe, also helps to make the eggs a bit easier to peel.

  70. if you can find Bacon Salt a little added to your Favorite deviled egg’s and it is Great ! ! !

  71. Looks like Jackie lives in NC – if you live at high elevations (like this Idaho girl) water boils at a slightly lower temperature, so nearly everything takes a bit longer to cook when boiling. Rather than taking the eggs off the burner, I turn the heat down to low and leave the eggs on for 20 minutes before cooling. I can’t wait to try the bumper cars method for getting the shells off!

  72. I used your bumper car method of cooking eggs this morning. 22 eggs in the pan with a palmful of salt and cooked per your directions. Plenty of ice and let sit for a few minutes then drained and “bumped” my four year old grandson helped peal them and was so proud that he could get big pieces off. I hope this will work every time. Thanks for sharing with us. I pinned you on my pinterest boards.

  73. Debbi Vaisey says:

    I tried this today and it worked perfect !!! YEAH and thanks so much :)

  74. When I was walking to school here in Massachusetts as a K – 8th grader, my mother would boil eggs in the mornings when it was cold. We would put them in our pocket to keep our hands warm, then eat them before we went into the school.

  75. How long can you keep un-cooked eggs in the fridge and also how long for the hard boiled eggs? I tend to throw out too much food because I’m not sure if it is good or not.

  76. I do this similar. I use salt and a dab of olive oil. Instead of ice (because we never seem to have enough ice), I run the eggs under the cold tap, dumping and refilling until the shells are cool to the touch. Then peel away.

  77. Just use eggs that you have had in the fridge for at leas a week. Bring to rolling boil, take off heat and rest for 12 min. Then, chill in ice water for 10 mins. At this point, dont care how you “shell” them–they will peel easy. The secret, “DON’T USE FRESH EGGS!”

  78. Charlotte says:

    I managed a boutique lodge and prepared breakfast in the mornings. This is nearly the way we did our boiled eggs. ( I used cold water, no ice) Perfect every time, no green around the edges, perfectly done. Oh, and I use salt in the water. We did two dozen a day and we never peeled them (except to eat one). I recommend this method. Get them boiling hard, but not so hard they bust apart, then remove from heat…

  79. Lori Hill says:

    THANK YOU. THANK YOU. THANK YOU!!!

    I’ve been looking for a “perfect” hard boiled egg recipe for years. Literally. I love eggs in most any form and hard boiled eggs are such a great snack or addition to lunch. But it’s always frustrating when 1/2 the white is stripped off when peeling. I’ve tried recipes w/ baking soda in the water, salt in the water, vinegar in the water – all have been disappointing. I LOVE your bumper cars method and believe this is what makes it so successful! It worked amazingly! (I started out gently and then quickly moved into some more aggressive tossing and spinning to get the cracking/breakage I was looking for.) I am so pleased to have a dated, zip-lock bag w/ 14 delicious eggs in it for me to enjoy throughout the week! Not all of the eggs peeled perfectly, but those that didn’t, only have small parts of the white missing. My 4 year old son had a great time tossing the eggs around w/ me & he also helped me peel all of them! I’m trying to get him to like the whole egg, but since he was around 2 – he only likes the white…unless it’s scrambled eggs w/ grated colby cheese; he’ll eat the whole egg in that form. :)

    THANK YOU AGAIN! I’LL NEVER MAKE HARD BOILED EGGS ANOTHER WAY AGAIN!

    P.S. My favorite deviled egg ingredients are as follows:

    Mayonaise
    Yellow Mustard
    Dijion Mustard
    White Wine Vinegar
    Salt
    Pepper
    Chopped Dill Pickles

    They are not as sweet as most recipes and have the crispy texture w/ the chopped pickles. I always get tons of compliments and hope you give it a shot!

    Take care,
    Lori

  80. I boil my eggs for 10 minutes … add cold water and run it over them several times, have cold water just half way up the eggs, add 2 or so cups of ice, put lid on the shake, shake, shake alot! remove lid, peel under running water…shells most of the time just fall off.

  81. Thank you for sharing this awesome technique. I tried this yesterday and it worked like a charm! I boiled about 1 dozen eggs for 15 min, then let them sit in ice cold water for longer than 20 min (oh the joy of multi-tasking errands!). After a fun few minutes of bumper eggs… I began peeling… some shells slid right off the egg, while others still required me to pull some off… but overall, this made the peeling process 5x faster.

  82. I will be trying this way next time.
    Also, a GREAT recipe for deviled eggs if anyone’s interested….Mayo, 1-2 tbsp horseradish (more or less depending on how many you’re making), a pinch of sugar, and paprika on top. I’d never had it with horseradish until I tried my mother-in-law’s deviled eggs for the first time, and now I won’t make them any other way.

  83. Melissa says:

    Amazing! This worked great. Thank you so much for sharing!!

  84. This worked PERFECTLY!! I heavily salt my water and always have. But the shaking of the pan makes all the difference! Thank you!

  85. I love your site! And am just dropping by to let you know that I featured this link on my latest ‘Weekend Picks’. Have a blessed weekend!

    Love,
    ~Rebecca

    http://rebeccashearthandhome-proverbs31heart.blogspot.com/2012/06/weekend-picks-6212.html

  86. Lori Rabell says:

    I just learned this on Trisha Yearwood’s cooking show. If you take each egg the night before and flip them over so that they are now sitting on the other end in their crate, you will have a perfectly centered yolk for your deviled eggs. I think she credited her mom for that tip and she says it works!

  87. Katrina says:

    I could never shell boiled eggs succefully….until my daughter got me to buy an egg boiler put out by Sunbeam……………..FANTASTIC…………..perfect eggs everytime….and for around $30 it is money well spent…..you can soft..medium..hard boil the eggs even does poached eggs….:)

  88. Reblogged at jenniferhudy.wordpress.com!

    I love, love, love this method.. and now will never ever go back to trying anything else!! :)

    Perfect every time! Well, 90% of the time; sometimes there are casualties during the “shaking!” ;)

  89. Thank you for taking the time to share this wonderful technique. I often take eggs to pot-lucks because they are inexpensive, you don’t have to run to the store at the last minute to get the ingredients, & I always bring home an empty plate. Peeling them has always been a task. I followed your method, & although the shells didn’t just fall off, they were very easy to peel. I don’t think I got them cold enough before peeling. Also, the yolks were bright yellow with no green. They looked much better than my old way. Another trick I learned while watching the cooking channel is to scoop the filling with one spoon & use another spoon to scrape it off onto the egg that is already on the serving dish. They are much easier to fill this way. Thanks again for sharing.

    • My shells fell off…some the entire shell came off and the ones that didn’t fall completely off they were soooo easy to get off!!

  90. When I first learned of this idea on Pinterest, I had to give it a try. My eggs turned out perfect everytime! LOVE this idea!! Thanks for sharing. I haven’t tried the baking soda, I’ve always used salt with great results, so will prolly continue to stay with that!1

  91. I am so sad its taken me this long to do this! Worked like a charm. What a good idea with the baking soda! Thanks.

  92. I followed directions and it worked perfectly! I had given up on Deviled eggs til now! THANKS!

  93. I just got done doing this and it worked PERFECT!! I used baking soda…no salt. I did not take them off of the burner when I turned them off, I turned them off and left them on the burner and my eggs were BOILING before I turned them off!!! They are fabulous…yummy!!

  94. I tried this today and it worked great. I have been boiling a lot of eggs this summer and have been so frustrated because my eggs evidently were to fresh (from local supermarket) and would not peel decent…but this method worked great. Can’t wait to try it again. Thanks for the tip.

  95. I make my own pickled eggs by dropping boiled, shell free eggs in a bottle of dill pickle juice. When the pickles are gone of course. Leave for a couple of weeks in the fridge they are delicious and not hard and rubbery like boughten pickled eggs.

  96. louis weidemann says:

    have you tried steaming boiled eggs? I make “boiled eggs” anytime i use my rice cooker (it has a second compartment just for this) after I get steam I time 10 minutes and remove compartment. always perfectly done, no green yolks from overcooking, and they peal easy.

  97. It worked PERFECT on my first try!! Thank you!!!!

  98. Paula Johnson says:

    I found a similar method about a month ago in Cooks Illustrated. The ‘bumper cars’ as you call it works great. Almost every egg I have cooked since has peeled perfectly. Those that didn’t were my fault as I shorted the cooking once. Thanks for posting this! Oh and yes I make Deviled Eggs. Couple of my kids expect them at all our get togethers.

  99. Tried this today and it worked pretty much except for the ‘bumper car’ part. Now I do have EXTREMELY fresh eggs since I have my own chickens and normally I’ve been buying store eggs if I want hard boiled since I can never seem to get my fresh eggs to peel well at all, even if I let them sit around a couple weeks or so before I hard boil them. I usually end up with mostly yolk by the time I peel them. I even rinse and let them sit in cold water, and I’ve tried putting baking soda in the water, BUT I’ve never used ice before. With your method, a little bit of the shells came off with the shaking and I didn’t do it that long, so maybe I should of hung in there a bit longer, but I’m impatient :) BUT the shells did peel off soooooo easy, I was amazed. Will use your method from here on out. Thank you! :)

  100. The eggs were not cooked after sitting for 15 minutes. I had a mess on my hands when I tried shaking them after sitting in the ice water. I have done this before by letting the eggs stand about 20 minutes in the boiling water. I think I’ll stick to that. I have to say though that the shells did come off, but unfortunately, so did the yolk which was very runny! Maybe I missed something!

    • Shirley,
      It probably wasn’t hot enough, the water has to come to a rolling boil. I’m sorry it didn’t work. Try it again because many and most have had great success with this method. Thanks for sharing.

  101. I always have done my eggs like this, and for the deviled, I simply put the yolks through my potato ricer and I never have a lump. So easy to pipe. Thanks.

  102. Tried this tonight with fresh farm eggs. Had my husband do it and it worked! This was fun and easy!

  103. Thank you!!! I am the deviled egg guru in my family, but that’s only because they’ve never seen me crying over my sink as I peeled the eggs. I get so many requests for my deviled eggs though (and I love the compliments) that I just dealt with the egg peeling trauma!

    I tried the baking method last week for Christmas dinner – and that did make the shells come off easier – but I didn’t like the brown spots that it makes on the egg. So tonight I prepared the eggs for tomorrow’s New Years Eve feast using your method and holy cow – I will never again use another method for boiling/peeling eggs.

    I do use a splash of vinegar in my boiling water, and I left the eggs in the boiled water for about 17 minutes (I got sidetracked making pralines) – but when I ‘bumped’ them – the shells just fell off, and when I sliced them open they were the most beautiful happy yellow color – not even a hint of green.

    Thanks so much for this bumper egg method – you have just made my life so much easier!!!

  104. I used your method today and it was awesome! Thank you so much.

  105. This works if you are doing 6 or less eggs of med size. If you have large or more than 6 eggs leave it on a simmer for 20 min. this will give you a perfect egg. If you have extra large eggs I let them simmer for 25 min. I get a lot of double yolker so I let them set for the 20-25.

  106. Thank you so much for these great instructions; I’ve always had some trouble getting those dang peels off! I did not use the ice step as our tap water, here in Alaska, will give you a brain freeze if you drink a whole glass at once! I simply ran water into the pan for about ten minutes and followed the rest of your directions, precisely. Worked like a charm! Thanks for making a real chore into an amuzing diversion!

  107. I will have to try adding the ice….I have always made eggs this way up to the ice. I just pour off the hot and keep switching water to cold as it warms.

    I add a couple of Tbs. of Marzetti Slaw Dressing and a little mayo…a little bit of vinegar taste with the mayo…easy and the slaw dressing is good for a long time!

  108. I am completely curious how it is you came up with or discovered this method, it is interesting, that is for sure, I plan to try it, maybe even tomorrow!!!

    • Carrie, trial and error after 10 years of my boys loving boiled eggs. They came out of the womb loving them and I’ve been making them weekly; I finally figured there had to be an easier way to take the shell off.lol

  109. Just finished my hard boiled eggs! There had always been confusion in my family on how to make them. This way cooked them absolutely perfect and they peeled so easily! there will no longer be any confusion on how to cook em now!! Thanks for the tip that changed my life!

  110. I have been making hard boiled eggs this way for years, but haven’t tried the shaking part yet. Can’t wait to try it! Some things I noticed about this method; I use the old coil-type electric range to cook on, and after I turn off the heat I leave the pan on the unit which retains some heat during the 15 minute cook time. If I take the pan completely OFF the unit, I get more soft-boiled eggs. I’m thinking folks with glass-tops or gas ranges may be the ones having difficulty with the 15 minute cook time, since those would hold heat differently. In any case, thanks for the great tutorial!

  111. I did this last Sunday for a Memorial Day cook out & it worked great! I placed 14 eggs & 3 didn’t peal too nicely (for deviled eggs) so just kept those for snack time during the week. All in all, this is a keeper method for me!

  112. I do the boil and let sit method to except I just always ran cold water on them and it seems to work for peeling them one at a time. I’ve never done the bumper car part though so I’m going to give this a try over the weekend.

  113. LaBronnasmom says:

    I have chickens and our eggs were always way too fresh to boil, until I tried your method, OMgosh!!!! I tried everything in the world and never could get a good peeled egg. Thank you for this post! Now I have the prettiest, easiest boiled eggs ever!

  114. Mama Owl says:

    For farm fresh eggs, follow directions for boiling. Next, plunge into ice water. Then, put back into the hot water. Peel. Works everytime for me!

  115. Nan Falkner says:

    My mother-in-law showed me this trick in 1982 and it really does work. I was boiling eggs for Easter, and had put the pan in the sink to cool with cold water. She picked up the pan and said “Nan, I’ve got a trick for you, just shake the eggs (and she showed me) and in slow motion I go “NOOOO MOM”, we both laughed our heads off at this because now I couldn’t color the eggs – but it was a great story and I miss her.

  116. Ooh, thanks for this tip! I’ll definitely have to try it! I hate having to peel all those eggs for egg salad.

    • So I finally tried it and it worked like a charm! My eggs were a week old. Oh, now I can happily and easily fill my home and work office with the smell or fart :) Well, that’s what everyone says every time I make egg salad.

  117. I tried these just as you said and they turned out perfect. Thanks. I have never liked cooking hard boil eggs but this turned out perfect.

  118. If you are unsure of the freshness of your eggs, you can test them by placing them in a clear container of cool water. If they lay on the bottom on their side then they are too fresh to boil. If they are standing up but still touching the bottom, then they are old enough to have developed an air bubble and are ready for boiling. If they are floating above the bottom of the container they may be past the point of being safe to eat.

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