You'll need to learn how to peel hard-boiled eggs without ruining the egg white or having the shell trapped under your nails once you've learned how to produce flawless hard-boiled eggs. We've all been upset when we get eggshell chips under our nails and dig in till our egg looks as disturbed as we do. Isn't there had to be a better way?!
You've cooked your eggs, cooled them in cold water, and are ready to peel them for egg salad. Only, they're hard to peel, and the shells have sucked up the majority of the whites. To make matters worse, the yolks are either green or runny. Follow these simple tips and tricks to learn how to peel hard-boiled eggs, then apply a food writer's go-to hack for peeling big batches of hard-boiled eggs.
1. Use Old Eggs
Slightly older eggs are considerably simpler to peel, which may seem contradictory. The USDA allows for 30 days at the factory and another 30 days for the sell-by date, so if you purchase eggs from the store, they're most likely old enough. However, if you buy them at a farmer's market or directly from a farmer, you should inquire about when they were laid. If that's the case, set them aside for a week or two.
2. Boil Your Water First
For years, I began my eggs in cold water, which worked great until I discovered the virtually infallible boiling water approach. Bring a saucepan of water to a boil, then carefully lower the eggs into the water (a steamer basket works well) and cook for 30 seconds. Reduce to a gentle simmer over low heat, cover, and cook for an additional 10 minutes.
3. Gently Shake The Eggs And Place Them In Cold Water
Pour off the boiling water immediately, leaving the eggs in the saucepan. If you're using a steamer basket, remove it carefully and drain the water. Return the eggs to the saucepan and gently shake it to shatter the shells. Add cold water and a few ice cubes right away and set aside until cool enough to handle; this should take approximately five minutes for warm and 15 minutes for cold. The theory is that breaking when still heated and then fast chilling causes the whites to shrink just enough to remove them from the shells.
4. Peel The Eggs Underwater
Peel the cracked and chilled eggs using your hands under running water (which is wasteful) or immediately in the cold water bath. Water penetrates through the thin coating that adheres to the whites and aids in the shell's release.
5. Use A Spoon
I discovered this approach on YouTube and knew I had to give it a shot. Crack the eggs at the fat end and use your fingers to pull a small amount off. Place a spoon beneath the egg's shell so that the spoon's curvature matches the curve of the egg. To release the shell, rotate the egg and move the spoon. If you're simply peeling a few eggs, this is a wonderful approach.
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