I eat a lot of hard-boiled eggs. They are easy to make a lot at once, they’re packed with protein, and they keep me full for a couple of hours while I’m at work.
There are so many variables to making eggs, and I am sure everyone has their own way. Some people add vinegar to their water, some add their eggs immediately, and others don’t take their eggs out of the fridge until they go in the water.
Whatever your cooking method, this is my fail-proof peeling method:
- Immediately after you take your eggs out of the hot water, shock them in an ice bath. I do mine for 15 minutes, but at least 5 minutes is fine. 2.
- Take a small container with a lid. You want the egg to fit comfortably in it.
- Fill the container with about an inch to an inch and a half of water. You want the egg to be in the water without being completely submerged.
- This is my favorite step: Seal the lid on the container and SHAKE!!!!! I do this over the sink because sometimes the water leaks out. Shake it vigorously for less than a minute (about 10-30 seconds is really all you need).
- The water gets into the eggshell and actually softens it up. The shell then cracks in small pieces while the membrane remains intact. Then you can just find a spot and peel. It should come off in pretty much one piece.
- Repeat for any remaining eggs. If you feel like you have too little or too much water, change up your balance. In my experience, it’s better to have too little than too much. This last picture is the eggshell pieces after peeling 5 eggs (was making 6, but 1 was cracked and didn’t turn out).
Let me know what you think! Hope you enjoy this week’s Weekly Roundup!