Easy Peel Hard Boiled Eggs for High Altitude
A high altitude tested recipe for hard boiled eggs with perfectly cooked yolks and easy to peel shells that slip right off. Perfect for a simple snack, or when you want to make deviled eggs.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 6 large eggs
- 1 tbsp salt
- 1 tbsp white distilled vinegar
- cold water
Instructions
- Inspect your eggs to make sure the shells are free of any cracks, as cracked eggs tend to leak or split open in the boiling water. Arrange the eggs in a saucepan in a single layer. Add the salt, vinegar and enough cold water to cover the eggs. (The salt and vinegar will help to loosen the egg from the shell, making it easy to peel.)
- Turn the burner up almost to high, and bring the water to a full rolling boil. Once it's boiling, reduce the heat slightly so that the eggs continue to boil steadily for 10-14 minutes (see the section above in today's post to determine the perfect cooking time for you).
- Using tongs or a slotted spoon, transfer the eggs to a bowl of ice water to stop the cooking process and quickly cool them down. Let the eggs sit in the ice water for 10 minutes, and then they'll be ready to peel.
- To peel the eggs, lightly tap on the shell with the back of a spoon to crack it all over. Then use your fingers to gently peel off the shell. Between the shell and the white part of the egg is a thin "skin" or membrane that should easily slip off along with the shell.
- If any little bits of shell are sticking to the eggs or to your fingers, give the peeled egg a quick rinse under cool water, then dry it off with a paper towel.
Video
Notes
Full Rolling Boil. A full rolling boil is a vigorous boil, with large, rapid, continuous bubbles on the surface of the water that can't be stirred down. If you start the timer before the water is fully boiling, then your eggs will be under-cooked.
Storage. Store hard boiled eggs, either peeled or unpeeled, in a container in the refrigerator for up to 1 week.
Deviled Eggs. For deviled eggs, I like to keep the filling pretty simple. Just a few tablespoons of mayonnaise (I prefer this brand of avocado oil mayonnaise ) vigorously whisked into the smashed yolks until creamy, with a small pinch of salt and pepper. After piping the filling back into the whites, I sprinkled them with Aleppo pepper and flaky chipotle salt instead of the typical paprika.
Altitude. At high altitude, water boils at a lower temperature, which means that eggs will take longer to boil at higher altitudes than they will at sea level. I develop all of my recipes for Denver's altitude of 5,280 feet. If you are at a higher altitude than mine, you will need to add 3-5 more minutes of cooking time. If your yolks have a green ring around them when you cut into the eggs, this indicates that they are over-cooked. I suggest experimenting with 1-2 eggs at a time to determine the perfect cook time for your altitude.
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