the secret of peeling hard-boiled eggs (I think)
I’m not sure how fashionable eating hard- or soft-boiled eggs is nowadays, but I certainly like them. Peeling them, however, has been a thorn in my side for long enough. Tricks, or old wives’ tales, for peeling hard-boiled eggs are a dime a dozen - use older eggs, salt the water, crack the bottom of the egg slightly, peel under water - I could go on and on. None of these have ever worked for me.
But I think I have cracked the code. Based on hard circumstantial evidence and small sample size, my findings can be boiled down to this simple method (aren’t my puns eggcellent?):
- Fill a saucepan with enough water to cover the eggs, but don’t put in the eggs yet.
- Bring the water to a full rolling boil over high heat.
- Put the eggs into the water with a slotted spoon (so you don’t splash yourself with boiling water!).
- Boil, uncovered, maybe turn the heat down slightly: 5-6 minutes for soft-boiled, 8 minutes for a gelled yolk, which is my favorite, 11-12 minutes for hard-boiled.
- Pour off boiling water, run cold water over eggs to arrest cooking.
I have never had an easier time peeling an egg. It’s miraculous, as far as I’m concerned. Maybe I’m late to the party on this method - but better late than never, right?
If you try it, let me know how it works for you. Or if you have success with other methods! From the myriad theories about this, it seems egg-boiling is a mystery with different solutions for different people, and I’m curious what other people do.