Do you hate peeling an egg that has the shell stuck to the white beneath? You try your best to make it turn loose, but a layer of white pulls away with the shell. And, the shell comes off in little bits at a time. Argh!
I understand how you might want to stick to your way of boiling and peeling eggs. But, would it hurt to try this new trick – especially when you see that it works? In time, you’ll also find out that it works for older eggs, newer eggs, any eggs!
Boil your eggs covered with water and with a teaspoon of salt stirred into it.
Bring water to a full, rolling boil and turn heat to medium so it goes into a slow, bubbling boil. Continue to boil eggs for twelve minutes, and then dump the water out, using the lid placed ajar to keep the eggs inside the pot.
Put the lid on the pot and hold it firmly (with protective mits or pot holders). Shake the eggs vigorously to break the shells.
Cover the eggs with ice cubes. As the ice melts, the water seeps under the broken shells, separating the shell from the egg beneath. Be sure to crack each shell open and break the membrane so the water will seep under fully.
Let the eggs cool, but don’t let them sit long enough to be extremely cold or almost frozen. You only want them to cool down a bit.
Drain the water and any remaining ice away and start peeling. Prepare to be amazed.
No. More. Sticking. Pinkie promise.
You’ll find the shells come away with large sections intact – not in little bits like with your usual hard-to-peel eggs.
Oh, so easy! Nearly effortless. 🙂
This procedure is one of my favorites – on about the same level as my baked bacon technique. I never use any other way for either one.
Are you convinced? Want to give it a try?