r a short time and boiling for a long time and randomly get both results. Is there a secret to boiling eggs so it is easy to peel?
Older eggs are easier to peel and fresher ones are harder.
also it helps to plunge into cold water when finished cooking.
The secret to peeling the eggs is not so much as in the boiling but in the immersion in cold water once off the heat. I always tip out whatever hot water is left in the pan, with the cold tap running and immediately cover the eggs with cold water. I let it sit for a few seconds and then I tip that water out and replace with fresh cold water. It works 98% of the time.
A trick I often use is to puncture the fat end of the raw eggshells with a pushpin, easily done by holding the pushpin pin-side-up on a flat surface and GENTLY, but with purpose, push the fat/rounded end of the eggshell onto the pin, to make a hole. Then place in a pot of cold water, with water about 1" above eggs. When the water boils, immediately move the pot off the heat and let sit for 13 minutes (for hard boiled), then rinse under cold water.
Some people add a teaspoon of salt to the boiling water.
Another trick I've heard of is to add a tablespoon of vegetable oil to the boiling water. Egg shells are porous, and absorb the oil. Beyond that I don't really know why it works, but I've heard it does.
For musical entertainment while your eggs are boiling, this site is fun: http://www.eggwatchers...
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)