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Introduction
Hard-boiled eggs are a kitchen staple, whether you're adding them to salads, making deviled eggs, or enjoying them as a quick snack. However, peeling them can sometimes feel like a frustrating chore. Enter this clever chef’s hack that guarantees perfectly peeled eggs every single time. In this guide, we’ll walk you through the process, ensuring smooth, flawless results with minimal effort.
Ingredients:
6 large eggs (or as many as you need)
Water (enough to submerge the eggs)
Ice cubes (for an ice bath)
1 teaspoon of baking soda (optional, for easier peeling)
Directions:
Prepare the Eggs: Place your eggs in a single layer in a saucepan. Add water, ensuring the eggs are fully submerged.
Add Baking Soda (Optional): For easier peeling, add 1 teaspoon of baking soda to the water. This helps loosen the egg shells.
Bring to a Boil: Turn the heat to high and bring the water to a rolling boil. Once boiling, reduce the heat to medium-low and simmer for 9-12 minutes, depending on your desired yolk consistency.
Prepare the Ice Bath: While the eggs are cooking, fill a large bowl with ice and cold water.
Shock the Eggs: Once the eggs are done cooking, immediately transfer them to the ice bath using a slotted spoon. Let them cool for at least 10-15 minutes. This stops the cooking process and loosens the shells.
Peel Like a Pro: Gently tap each egg on a hard surface to crack the shell, then roll it to loosen the entire surface. Start peeling from the wider end, where the air pocket is usually located. The shell should come off effortlessly!
Serving and Storage Tips:
Serving: Serve your perfectly peeled hard-boiled eggs as they are or season them with a pinch of salt and pepper.
Storage: Store peeled eggs in an airtight container in the refrigerator for up to 5 days. If unpeeled, they can last up to 7 days in the fridge.
Variations:
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