The best advice I ever received was that it all depends upon the age of the egg. If they are too fresh when cooked then they are too hard to peel. Since you can never be sure exactly how old eggs are I try to let them sit in the fridge a week before cooking. Works every time!

By Anonymous on March 25, 2013

I WATCH YOUR SHOW EVERYDAY.MRS.PAUEL DEEN.LOVE IT. AND THANK YOU FOR SHARE YOUR TIP ON BOILING EGGS FOR EASTER.AND ALSO HOW DO YOU COOK COOK YOUR LAMB?I HAVE TO COOK ONE FOR MY CHURCH.AND TURN OUT REAL GOOD EVERYEARS.BUT.I NEED TO KNOW ABOUT HOW MUCH SPICES YOU USE. HERE IS WHAT I USE. SALT,BLACK PEPPER,ONIONS,GARLIC,CELERY,GREEN OINION,ROSEMARY, WORCESTERSHIRE SAUCE,PAPRIKA,NUTMEG.BAY LEAVES,GARLIC POWDER, ONION POWDER.WASH IT IN COLD WATER,AND PAT IT DRY.MAKE SMALL SLITS IN EACH LEAN MEAT,AND INSERT 1/2 CLOVE OF GARLIC IN EACH SLIT. SPRINKLE MEAT LIBERALLY WITH WORCESTERSHIRE SAUCE.FLAVOR WITH NUTMEG,BAYLEAVER,GARLIC POWDER,ONION POWDER,AND A SMALL AMOUNT ROSEMARY, MARINATE OVERNIGHT. NEXT MORNING ADD 2 -CUPS OF WATER. PLACE IN A ROASTING PAN.ADD GREEN ONIONS,CHOPPING AND CELERY, AND SEVERAL CLOVE OF GARLIC. COVER AND PUT IN A "450"DEGREES OVEN FOR ONE HOUR. REDUCE HEAT TO 300.DG.AND BASTE EVERY 1/2 HOUR TILL DONE. MEAT IS DONE WHEN YOU CAN INSERT A MEAT FORK ALL THROUGHT THE WAY TO THE BONES. MRS. DEEN THAT RECIPES FOR THE LAMB. MRS. BURD

By IDA GLORIA BURD on March 23, 2013

Thanks for the tips Jamie! I am about to boil about 150 eggs for decorating at our annual Easter Celebration! Not only will they be beautiful, but now they will taste as good as they look!!!! Have a Happy Easter!!!

By Kellie Godfrey on March 22, 2013

Thought that when pealing it doing look like it was coming off easy. Why I'm commenting on it is because its happened to me. I just think eggs are unpreditable like people. There is a good egg and a not so good one. But, I will try the method and see how it works for me. Maybe instead of 12 doz eggs that are hard to peel, maybe it will be only one. Here's hoping! Thanks for the tip.

By Grannie on March 22, 2013

I heard putting salt in the water for boiled eggs will also keep them from cracking. Is this also correct? Thank you

By Rose Horner on March 22, 2013

Absolutely an A one good hint!! Thanx Sorry three hints.

By Linda J Mathews on January 27, 2013

Thanks, Jamie, I always have a little grey in my boiled eggs. I'm 62 and still not too old to learn a little something!

By Pat Lynch on January 26, 2013

What I want to know is how to cook a perfect SOFT BOILED EGG. Mine always comes out hard anyway

By Hennie on January 25, 2013

My mother always would boil her eggs for 20 minutes. I often wondered how to boil them without the yellow on the inside from turning green. Now I know. Thanks a lot Jamie! Now if I could just get the peel to come off easily so the outside doesn't look messed up.

By Patricia Parks on January 25, 2013

I have been cooking my eggs very similar to this; based on a tip I saw in a magazine, but it didn't call for salt and I have actually boiled the eggs for the 10 minutes. Eggs come out great! But I am willing to try it this way. I have been trying to figure out how to get the eggs to peel easier. Thanks for the salt tip! I don't cook with alot of salt, but I am willing to do it for the ease of pealing the eggs. Paula! Come see us at the office (Old Savananh Tours)sometime! I would love to meet you

By Valerie Lee on January 25, 2013

Thanks for sharing the egg tip, definitely going to try:)

By klsmizener on January 25, 2013

Egg does not look done. like the salt & vinegar tip

By Bobbie Yekverton on January 25, 2013

love the simple tips. Thanks a lot.

By carolyn on September 23, 2012

Don't you cover the eggs when you boil them. This is what I was taught Just bring to a boil and take off

By Helen Carter on August 07, 2012

Thank you for this information. I forget easily these days! I'm going to tape this to the inside of my cabinet door.

By Brenda Reuter on July 30, 2012

Thank you I always wanted to know how not to over cook my hardboiled eggs. The other tips were also very useful!!

By julie on April 03, 2012

Certainly Made My Day! Learned to boil water, and messed up the eggs. Now I know. Rate this a 10+

By Beverly Menges on March 20, 2012

hard boiled egg I boil 5 to 7 minutes and turn off fire and let sit with the cover on for 5 minutes. I do not use vinegar Cool eggs in pot of cool water before peeling

By Esther Kramer on February 08, 2012

Hi, Jamie! I also have one other tip for a great boiled egg. I used to have problems each time but I watched another show (By accident) and the cook on that show used a large gauge needle to pierce the round end of the egg. He said that this relieves the pressure that builds up and causes the egg to crack or the shell to be hard to take off. I tried it with a clean needle and each time I boiled eggs it worked!

By Diana Smith on July 12, 2011

I cover eggs with cold water, bring to a boil then turn off heat, cover and wait 17 minutes. They are perfect hard boiled eggs.

By Kenna and Terry Noonan on July 12, 2011