Easy-peeling boiled eggs, anyone?
I recently experimented with a new egg-cooking technique that involves alternating eggs in and out of boiling water for 30 minutes to achieve the perfect texture.
While it does deliver on that front, peeling these eggs is a real struggle, and they often end up getting damaged in the process.
Does anyone have tips for making the peeling easier?
Peeling eggs can sometimes be tricky, especially with fresh eggs. Here are a few tips that might help you get those eggs to peel more easily:
Use Older Eggs: If possible, try using eggs that are at least a week to 10 days old. The pH level in older eggs is higher, which helps to separate the membrane from the shell, making them easier to peel.
Ice Bath: After boiling, immediately transfer the eggs to an ice water bath. The sudden temperature change can help contract the egg inside the shell, making it easier to peel.
Crack and Roll: Once they have cooled down, gently crack the egg all over by rolling it on a hard surface. This helps create multiple small breaks in the shell, making it easier to remove.
Peel Under Water: Try peeling the eggs under running water or in a bowl of water. This can help separate the shell from the egg and reduce the chance of tearing the egg white.
Shake Method: If you’re comfortable with a bit of experimentation, place the egg in a small container with some water and shake it gently. This can help loosen the shell.
Steaming: If you haven’t already tried this, steaming eggs instead of boiling them can also make them easier to peel. A steamer basket or a steaming tray in a pot of water works well.
Hopefully, one or more of these tips will help you achieve perfectly peeled eggs! Let us know how it goes!
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