Don’t you hate it when a hard-boiled egg just won’t peel? Here’s how to get hard-boiled eggs to cooperate every time…
First, make sure that they are high-quality eggs! They don’t have to be the most expensive on the shelf, but we’ve found that organic, cage-free eggs usually will peel much more easily than generic eggs. We don’t know why—maybe some scientists will do a big study on it soon.
Next, immediately after cooking your eggs (see below), dunk them in an ice bath. The cold water shocks the egg membrane away from the egg white, making it easier to peel. Let the eggs sit in the water bath for at least 10 minutes before putting them in the fridge. Then when you’re ready to peel, start by smacking the bottom of the egg lightly on a hard surface and picking away at the air pocket located at the base. We’ve tried baking soda in the cooking water, sticking the eggs in the freezer after cooking, tapping with a spoon before boiling…and the cold-water shocker usually works while other methods often disappoint!
To cook scrumptious hard-boiled eggs: We like to put our eggs in an uncovered pot with cold water, bring them to a gentle boil, then shut off the heat and let them sit, covered, for 10 minutes. This creates a soft, yellow yoke without a green hue.
Is it hard-boiled or raw? Wondering whether an egg sitting in your fridge is raw or hard-boiled? The secret is to spin the egg (after placing it on its side). A raw egg will wobble, and a hard-boiled egg will offer up a smooth spin like the hand of a clock.
More help in the kitchen…
