Here’s why I always keep hard boiled eggs in the fridge:
1) easy to make
2) there’s always something to eat
3) a great source of protein
4) lutein for your eyes and choline for the brain
5) an egg a day does not raise cholesterol
6) portable snack
7) only 70 calories
8) egg salad is only minutes away!
Did you know that adding 1/2 teaspoon of baking soda to the water makes hard boiled eggs easier to peel? I tried it and it works. Here’s how I make mine: Cover cold eggs with cold water in a saucepan without crowding the eggs too much. Add 1/2 teaspoon baking soda. Bring to a full boil. Cover and remove from heat. Let stand 17 minutes, depending on the size of your eggs. Rinse under cold water for a minute or better still, place eggs into ice water for about 2 minutes. They’re perfect every time with no green ring. – Jenny Jones
For the latest research on eggs from Prevention Magazine, click here.
For my video on how to boil eggs, click here.
This worked great for farm fresh eggs! 18 boiled 15 mins.ish, drained, put in ice water and peelaway,! I did start at the rounded end , rolled each egg and let water enter between the sac layer and the egg! Thank you !
Thank you. The baking soda has done great. I loved it my mother in law said she had never heard of this. I boil my eggs . When they start to boil I add in the baking soda, I simmer them on low for 15 more mins. Take them to the sink and add cold water. I don’t measure the baking soda l just sprinkle the top of my water with some soda. But this was great thank you so much my eye pell. So much easier. 10 out of 10.
The baking soda thing doesn’t work!
any ideas for fresh eggs? they seem way harder to peel than store bought. I started raising chickens a couple years ago, and don’t want to buy eggs when I need hard boiled eggs…not when mine are sssooo much more tasty and healthy. Thanks
You’re so lucky to have fresh eggs. I once had a friend with chickens and used to get eggs from him and I agree, there’s a big difference. I think the reason that fresh eggs when hard-boiled are difficult to peel is because there is no air inside the shell. When eggs stay around a while, some of their moisture escapes and creates a bit of an air pocket inside the shell and that’s what makes them easier to peel. I suspect that baking soda might shrink the inside a bit for the same result. I would try not boiling them too soon. Use your freshest eggs for other cooking but keep some aside (refrigerated) to give them time to lose a bit of moisture and then try boiling and see if it helps. That’s about all I can think of.
I also raise chickens and for years have looked for ways to easily peel boiled eggs. I get brown eggs fresh everyday!!! I’ve tried it all but I must say the baking soda works like a champ!!!! I put eggs in cold water add the baking soda and boil for 35 min because I boil about 12-18 eggs at once. As soon as boiled I drain the hot water and start peeling immediately under cool water and not one of my eggs mess up as I peel them!!!! Good luck y’all!!!!!!
When peeling, if you crack it on the rounded end there is an air pocket where the membraine remains on the shell. It will normally come off it in one piece.
That’s great information JJ. We always eat hard boil eggs. When I make them, they are easy to peel. When Mike does, for some reason, the shells crack and you lose so much of the egg 😉 After I boil them in water for 25 minutes (a full dozen) I run them under cold water and let them sit in the water. After they cool off they are perfect to peel.
Btw, I made your Christmas cookies yesterday with spring time sprinkles. My sister visited with four children and Jessies boyfriend. They came up to meet their new cousin and nephew, Lobo. Long story short, cookies are gone 🙁
25 MINUTES!!! Holy cow. Are you using Ostrich eggs?