The answer to this question has eluded me forever.  I have watched food shows and seen “top chefs” peel 50+ eggs at a time easy breezy and I have always wondered what the secret is.  I have made batches of easy to peel eggs but more often than not, the eggs shells come off about as easy as wall paper that was hung with super glue.

I have asked around many times (not to mention spent more time than I care to admit looking online) and gotten lots of suggestions on how to cook the perfect hard boiled egg (covered, uncovered, 10 minutes, emerge in cold water, let water cool on its own- I’ve tried it all) and what I have found is that the egg pretty much turns out the same way every time- including the fact the shell is hardly ever easy to remove.

We visited my mother-in-law around Easter so she had hard boiled eggs made for decorating and in passing, Kevin mentioned my quest to find the secret to an easy peel egg and low and behold I do believe she knew the answer.

So here it is- don’t boil your eggs until they have been in your fridge for at least a week or even better two weeks.  Not sure why but this seems to work like a dream.  The way I cook my eggs is put them in the pot (usually 6 or 7 at a time) and have them just covered by cold water, turn the heat to high and start the timer for 16 minutes. When the timer goes off, I pour out the hot water and cover with cold.  But honestly, I don’t think it even matters how you cook them as long as it is for long enough to cook them through and that they have been in your fridge for a week or longer before you cook them…

So there you have it- the secret that has eluded me.  Thanks Sylvia.