The best kitchen tips are usually passed along from friends, or parents, or—if you work in an office with an always-bustling test kitchen—from colleagues.
And such is the case with eggs. We all learned to cook them from someone, somewhere; they're personal, they're nostalgic, and also pretty genius. But make no mistakes—they can be finicky, and, when hard-boiled, a real pain to peel.
Enter one of our own, Blake, with his trick for the perfect way to peel a hard boiled egg, gleaned from the kitchen of Blue Hill where he used to work. We tried it immediately, and tested it a whole bunch of times, and we've never looked back. What followed was a whole new world—and some massively upgraded deviled eggs.
So, here, without delay, is the absolute cleanest, most pain-free way to peel a hard boiled egg, no blowing or wooden cane required.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.