How to Keep Boiled Eggs from Sticking

Properly boiled eggs have bright yellow yolks.

Hard-boiled eggs are a satisfying snack on their own or when sliced for use in a variety of recipes and salads. Among the more difficult parts of preparing boiled eggs is removing the shell. It tends to stick to the egg when lifted, taking off bits of the egg and ruining its smooth surface. Proper preparation before and during the boiling process prevents hard-boiled eggs from sticking to their shells, allowing you to make perfect eggs every time.

Things You'll Need

• 2-quart saucepan
• 1 tsp. salt
• Slotted spoon
• Bowl

Instructions

1. Purchase eggs one week before you plan to boil them. Fresh eggs are more likely to stick to the shell because of carbon dioxide trapped inside the shell.

2. Place the eggs in the saucepan in a single layer and separated so they aren't touching. Add water to the pan until the eggs are covered by two inches of water.

3. Add the salt to the pan and heat on high until the water boils. Reduce the heat to medium-low.

4. Simmer the eggs for 15 minutes. Do not leave the water at a rapid boil, as boiling increases the chances of the eggs sticking to the shells.

5. Remove the eggs from the simmering water with a slotted spoon at the end of the cooking time. Plunge the eggs into a bowl of ice water to immediately stop the cooking process.

6. Cool the eggs in the water for five minutes.

7. Roll each egg on the counter to break its shell. Peel under cold, running tap water.

Tips & Warnings

• If you aren't using the hard-boiled eggs right away, store them in the refrigerator unpeeled for up to one week.

• The University of Kentucky Cooperative Extension advises removing the eggs from the fridge three days before boiling them to help prevent sticking. Keep in mind that unrefrigerated eggs are more likely to harbor illness-causing bacteria.

References

• North Carolina Cooperative Extension: Secrets to Boiling the Perfect Egg
• Kentucky Cooperative Extension: Common Questions About Eggs