Comments on: Perfect Fresh Hard Boiled Eggs (Easy to Peel)

By: Eliza Cross

Eliza Cross — Mon, 27 Jan 2025 17:52:19 +0000

This is my foolproof method for steaming fresh eggs for perfect hard boiled eggs. You don’t need any special equipment, and the eggs are easy to peel. This method has been a game changer for me, and made making deviled eggs so much easier!

By: Eliza Cross

Eliza Cross — Sun, 16 Apr 2017 20:31:43 +0000

In reply to Ronald Bauman. Ronald, your variation sounds yummy - must try! I love stuffed green olives. My friend Debbie makes deviled eggs with finely chopped dill pickles and a sprinkle of fresh dill. Thanks for sharing your suggestion.

By: Eliza Cross

Eliza Cross — Sun, 16 Apr 2017 20:29:51 +0000

In reply to EcoCatLady. Thanks for sharing your tips, ECL! xo

By: Ronald Bauman

Ronald Bauman — Sat, 15 Apr 2017 22:42:31 +0000

You might want to try chopped, stuffed green olives in your deviled eggs. The olives add a little salt and the pimentos a little color.

By: EcoCatLady

EcoCatLady — Fri, 14 Apr 2017 19:51:41 +0000

13 minutes… wow. I generally cook mine at least 30 – of course, I turn the heat off as soon as the water starts to boil. I wonder how long it takes to cook an egg at sea level – probably less time.

I’ve found that the key to getting them to peel easily is NOT to use fresh eggs. The ones you get on sale because they’re near their expiration date make the best hard boiled eggs IMHO.

By: Eliza Cross

Eliza Cross — Fri, 14 Apr 2017 18:28:05 +0000

In reply to Elaine. Thanks for letting me know, Elaine, and I hope your eggs are just wonderful. xoxo

By: Eliza Cross

Eliza Cross — Fri, 14 Apr 2017 18:26:31 +0000

In reply to Cathleen. Great question, Cathleen! I live in mile-high Denver, but no matter where you are this recipe doesn't need to be adjusted for high altitude, and here's why: It may take you a little longer to bring the water to a boil, but you don't start timing the 13-minute cooking time until you add the eggs. Be sure to peel the eggs under a gentle stream of running water. The water gets between the membrane and the egg and helps make the peeling easier. Hope it works for you, and happy Easter! xo

By: Cathleen

Cathleen — Fri, 14 Apr 2017 17:54:17 +0000

Thanks for the great idea. I think I remember that you live in Colorado at high altitude, but I wanted to check before trying this recipe. When I cook hard-boiled eggs, I use the High-Altitude cookbook, but the shells stick. I want to try your recipe, but I am not sure it is adjusted for a longer cooking time to compensate for our altitude. Thought I’d check.