Posted on February 24th, 2012 by Matt Schoeneberger
I’ve been eating a lot of hard boiled eggs lately. Have you ever tried to peel a hard boiled egg and had the shell basically fall off? It’s one of those little things that puts a smile on my face. I’m not sure why. Maybe it’s a relief that my next few minutes won’t be spent tearing tiny pieces of shell off this little 70 calorie morsel. Maybe it’s a sense of accomplishment of having made the perfectly peelable egg. Maybe I feel like I’ve cheated the system a little, which always feels good, right?
Anyway, I’ve consistently been making well-peeling eggs and I thought I’d share. It’s a simple process that may seem like a no-brainer to many of you, but to the few who are currently peeling shell shards a few millimeters at a time it could be a time saver.
- Bring water to a boil. I use a small pot for 6 eggs filled about half way – enough to half-submerge the eggs and not boil over easily.
- Once boiling, place eggs carefully in the pot.
- Add salt. I don’t know how much, just dump some in. It doesn’t have to be a lot. I’m not sure this actually does anything but a long time ago I read it did and the system has been working. Honestly, I’d rather keep adding salt than take the chance of not adding it and getting pain-in-the-butt eggs.
- Boil for 18 minutes.
- Remove from heat and run cold water over the eggs for a few seconds. Let them sit in the water for a few minutes, then drain, then eat.
Let me know how it works out for you or if you’ve got any additional tips/tricks.
PS – 6 eggs are only 420 calories. When I’m watching my intake, this meal becomes a staple.