Easy-to-peel eggs?
I experimented with the latest cooking technique where you boil eggs intermittently for 30 minutes to achieve the perfect texture.
While it definitely delivers on texture, peeling them is a total hassle, and it often results in messy, broken eggs.
Does anyone have tips for making them easier to peel?
Peeling eggs can be a challenge, especially after trying new cooking methods! Here are a few tips that might help you get a smoother peeling experience with your periodic eggs:
Use Older Eggs: Fresh eggs tend to stick to the shell more than older eggs. If you can, buy your eggs a week or two in advance to help improve peelability.
Cool Down Quickly: After cooking, immediately transfer the eggs to an ice bath or put them under cold running water. This helps to contract the egg inside the shell, potentially making it easier to peel.
Add Baking Soda or Vinegar: Some people swear by adding a teaspoon of baking soda or vinegar to the water while boiling. This can help to change the pH of the egg whites, making them less likely to stick to the shell.
Crack and Roll: Gently tap the egg on the countertop to crack it all over, then roll it between your hands. This can help loosen the shell and membrane, which may make peeling easier.
Peel Under Water: Peeling the eggs under a bit of running water or submerging them in a bowl of water can help wash away any small bits of shell and make the process smoother.
Try the “Shake” Method: Place the cooled eggs in a container with a little water, secure the lid, and shake gently. This can help crack the shell all over and may make them easier to peel.
Hopefully, one or more of these tricks will help you enjoy your newly perfected eggs without the hassle of a difficult peel! Happy cooking!
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