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Introduction
Peeling hard-boiled eggs can sometimes feel like a frustrating task, with stubborn shells clinging to the egg white. However, with the right technique, you can achieve perfectly peeled eggs every time. In this article, we’ll share a clever chef’s tip that makes the peeling process seamless, along with step-by-step instructions, variations, and storage tips.
Ingredients
6 large eggs
Water
Ice cubes
1 teaspoon salt (optional)
1 teaspoon baking soda (optional)
Instructions
Boil the Water First – Fill a pot with enough water to fully submerge the eggs. Bring it to a rolling boil before adding the eggs.
Gently Lower the Eggs – Use a slotted spoon to place the eggs into the boiling water carefully. This prevents cracking.
Add Baking Soda or Salt (Optional) – Some chefs swear by adding a teaspoon of baking soda or salt to the water to help loosen the shell.
Cook to Perfection – Boil the eggs for about 10–12 minutes for firm yolks. Reduce to 6–8 minutes for softer yolks.
Shock in Ice Water – Immediately transfer the eggs to a bowl filled with ice water. Let them sit for at least 5–10 minutes. This rapid cooling helps the egg white separate from the shell.
Crack and Roll – Gently tap the egg on a hard surface and roll it between your palms to loosen the shell. You’ll notice it peels away effortlessly.
Serving and Storage Tips
Serve hard-boiled eggs as a snack, in salads, or as a protein boost in meals.
Store peeled eggs in an airtight container in the refrigerator for up to 3 days.
Unpeeled eggs can be kept in the fridge for up to a week.
Variations
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