Not Rubbery Hard Boiled Eggs
SAKH – Super Awesome Kitchen Hack
Oh eggs, glorious eggs!! You can hard boil, peel and freeze them to stockpile and save money. My cooking hack will give you not rubbery hard boiled eggs that are perfect every single time! The best part of all is that they are so easy to peel and the yolk is soft and tender and not a dry powdery lump of yellow dust!
Just look at my perfectly whole and unblemished freshly boiled eggs. Their perfection brings a tear to my eye every time!
No nasty green or black rings around the outside of the yolks and the whites are tender and easy to chew instead of a rubbery mess with a weird texture! And the best part of it all is that the cooking method is ridiculously simple! Ready for the hack?
8 Easy to Follow Steps
1. Fill a saucepan or large pot with eggs. I use a small saucepan when I want to cook 6 – 8 eggs and I use a large pot, like the ones we use for cooking pasta, when I want to boil one or two dozen at a time.
2. Cover the eggs completely with water. You need at least one inch of water over the eggs.
3. Salt the water just like you would when you salt water to cook pasta. I don’t know if there is any scientific proof or evidence that it works, but I notice that I can peel the eggs more easily when I salt the water versus not salting the water.
4. Bring the pot of eggs, water and salt to a boil over high heat with a covered lid.
5. The cooking time is determined by how many eggs you are boiling and the size of your pot:
- 6 – 8 eggs in a small pot – boil for 1 minute
- 8 – 12 eggs in a medium pot – boil for 2 minutes
- 12 – 24 eggs in a large pot – boil for 3 minutes
Use a kitchen timer or your phone to keep track of the time because you don’t want to over boil the eggs. The idea is to bring everything up to cooking temperature and then letting it sit and hang out to finish cooking.
6. Once the eggs have boiled for the cooking time recommended above, remove from heat, cover with a lid and allow to stand in the boiled water for 20 minutes. Set a kitchen timer because the eggs will continue to cook in the water, which is why we brought it to a crazy boil in the first place.
7. Once the eggs have finished cooking off the heat for 20 minutes, remove the lid, drain the water and cover the eggs with cold water. Allow it sit for 5 minutes, or if you are in a hurry, then keep pouring cold water over the eggs until they are cool enough to peel.
8. Crack your eggs and peel. I prefer to hit the side of the egg on the counter, then roll it and let the counter break the shell the rest of the way. I really crack the shells on these eggs, to the point that there isn’t one spot of uncracked shell anywhere on the egg.
Once cracked, I place it back in the cold water in the pot to sit until I finish cracking all of them. I also don’t begin to peel them until I finish cracking the shells on all of the eggs first. The eggs need time to sit in the cold water to help “shrink” the egg white and egg yolk so the shell comes off easier.
There are a couple of tricks to peeling the eggs so you get perfectly round and easy to peel eggs every time. One of them is to peel the top and bottom of the egg away and then blow the egg out of it’s shell. I don’t like this method and I think it’s gross to spit my germs all over everyone’s eggs, but some people like this method.
My preferred method is to start at the end where the egg is widest, notice that there’s a pointy end and a wide, round end. Leave the pointy end alone and start at the round side. There is usually a small pocket of air in the big wide bottom and if you crack and peel that end first, it usually makes peeling the rest of the egg easier. It also helps to really crack the entire outer shell of the egg first. You want that shell cracked as much as possible so it peels off in one big piece.
Have you ever noticed the little “skin” between the egg and the shell when peeling eggs? If you make sure to break this membrane when you first start peeling then the rest of the shell comes off like a glove. The shell separates from this membrane when you crack the egg and then stick it back in the water as mentioned in step 8. The cold water also helps the egg inside the shell shrink a little since heat causes things to expand and the cold makes things shrink up. Shrunken eggs are easier to peel!
Super Awesome Kitchen Hack: This hack is inside a hack, crazy, right? Haha! So what if you just want to hard boil one or two eggs? Great question! It’s super easy, you would boil your water first and then add your eggs. Or if you have a metal steamer basket or colander (pictured below) then I recommend placing your eggs in this basket and then follow the steps above. Just be sure and close the basket so the egg or eggs won’t roll around.
If you don’t have metal colander or steamer basket then place your eggs into the pot, fill with water to cover and then remove your eggs and set aside. If you add them in the beginning then the eggs will crack and break open and you don’t want egg drop soup, you want perfectly cooked not rubbery hard boiled eggs, right?
Once the water comes to a rapid boil, carefully lower the eggs into the water with a ladle or large spoon. You might want to stand by and watch and have your ladle or spoon handy. You want to keep the eggs from hitting each other while rapidly boiling so they won’t crack open, so use your utensil to kind of maneuver them apart when needed.
Allow them boil for 1 minute and then remove from the heat. They will need to sit in the pot, covered with a lid, for 20 minutes in the boiled water. Once 20 minutes have passed, drain the water and cover with cold water and proceed to peel. You will need to let the eggs really sit for a good 5 minutes before peeling so the egg white and yolk have time to “shrink” in the cold water to make them easier to peel.
Can you really freeze hard boiled eggs?
I learned this little secret when working at the hospital for five years. I noticed that the eggs on the salad bar in the cafeteria were slightly frozen one day. There were whole, hard boiled eggs on the salad bar at breakfast with cottage cheese and fruit and diced/minced eggs served at lunch with the salad greens and fixings.
I also noticed that they never tasted weird or had a weird texture and I probably would have never known they were previously frozen if I hadn’t stumbled upon them that day. I am guessing they just didn’t get a chance to fully defrost before they set them out on the bar. I am really surprised to know that many couponers didn’t know you could freeze and stockpile hard boiled eggs so I am glad to be the first to tell everyone this SAKH!
I had 12 dozen eggs last year, (crazy good Spam deal) and I thought that it would be a great idea to hard boil and freeze them and see what happens. Turns out I was right, no difference in taste or texture and I love having hard boiled eggs on hand.
Now I stockpile eggs every single chance I get! Target just had a deal for Easter where the Market Pantry eggs were on sale for 99¢ a dozen and I brought home 10 dozen! (I got a manager’s approval prior to checkout to be sure they didn’t have a limit.) I used two dozen to make deviled eggs and I will hard boil and freeze 4 dozen this week.
I save a ton of money using my Food Saver Vacuum Sealer and freezing these eggs. Have you ever priced the pre-cooked hard boiled eggs in the deli department at your local grocery store? Highway robbery!! They cost as much as an entire dozen of uncooked eggs! A non-couponer told me she thought it was worth it to pay double the price to save time but I openly disagree! Take the time to stockpile and you won’t need to pay for over-priced eggs!
I like to cook, peel and freeze my eggs all at once, in a single day. I have a “wham, bam, done” mentality when it comes to stockpiling my freezer items. I do the same with everything I stockpile for my freezer. If I buy ground meat and chicken in bulk then I cook it before freezing to make my life easier because I am all about making my frugal lifestyle easy and more efficient.
I usually vacuum seal my eggs in various sizes since I have many different uses for them. I will vacuum seal my four dozen in the following size packages:
- One dozen eggs per bag, two bags total (2 dozen for this purpose)
- 6 eggs per bag, four bags total (the other 2 dozen)
The one dozen bags will be for my deviled eggs recipe. My family loves deviled eggs and I like the idea of being able to defrost these in the fridge and no cooking or peeling is required. The bags with 6 eggs are for when I want to make my Simple Tuna Salad Recipe. I have a family of five, and we LOVE tuna salad so I have no problem using up all six eggs per recipe.
I also use the six egg bags for garden salads since I usually always have some kind of grilled chicken on hand. I love to make a light meal of salad greens, grilled chicken cut into cubes, crumbled bacon, quartered hard boiled eggs, grape tomatoes and salad dressing with a nice chunk of garlic bread.
I find it to be far more economical to have these on hand than to buy the pre-packaged salads in the deli. When I worked my full-time day job prior to blogging and working from home, I would spend Sundays doing all of this prep work for the week so I could eat healthy salads and save money.
I also eat hard boiled eggs with cottage cheese and salsa for breakfast to have a healthy, high protein and low fat meal. It makes for an awesome afternoon snack too. Eggs never, ever get wasted in our home. We eat eggs because they are such an inexpensive source of protein and they are so quick to cook. We eat them everyday, literally!
I use them in my Spam Eggs and Rice Recipe, my Canned Tuna Sushi Rolls, the Omurice (Rice omelet) Recipe and my Gangnam Style-ish Deviled Eggs Recipe. I can find a billion uses for eggs, ham and rice in my household!
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