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Easy to Peel Hard Boiled Eggs


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.

  1. 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.
  2. Once boiling, place eggs carefully in the pot.
  3. 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.
  4. Boil for 18 minutes.
  5. 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.

-Matt

PS – 6 eggs are only 420 calories. When I’m watching my intake, this meal becomes a staple.

 

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6 Responses to “Easy to Peel Hard Boiled Eggs”

  1. Chris says:

    I finally broke down and got a package of the “as seen on tv” “Eggies” they are little plastic cups that you crack your egg into, then you can add spices if you like. You place the little cups into boiling water and cook just like hard (or soft) boiled eggs. Take them out and pop them out of the cups. I traded the egg peeling for plastic clean up (which is very easy and less frustrating).

  2. Pussyfoot says:

    You should pierce the egg to allow the air trapped in the egg to be released. That way the shell won’t crack. Ten minutes is all you need. The cold water is good because it stops the eggs from cooking, but you should also crack the shells so the sulpher inside can escape. Google “The Egg First! (208): Jacques Pépin” and watch that episode to learn how to make perfect hard boiled eggs.

  3. Sam says:

    two tips for you:

    not salt, but vinegar – a spoon or 2 of vinegar works way better than salt

    crack the shell. – if you’re boiling for 10 minutes total, after 4 minutes of boiling gently tap and crack the shells in 1 or 2 places with a large spoon or knife or a hard spatula or whatever

    With the early cracking the shell often just slips off in one piece along with that rubbery flexible membrane

  4. Sam says:

    I boil for 5 or 6 minutes and get soft, runny yolk like finest camembert cheese made with extra heavy cream.

    I hate the hard, dry, chalky way the yolks get after 10 minutes.

  5. Louisa says:

    Comme les autres rien de dangereux, mais j’avoue que je me serais sentie honteuse si on avait fouillé mon sac en primaire, il y avait toujours un magazine 5 majeur, du basket pour une fille, alors que les autres avec gentiment leur Suep;&#8230rMais bon quand j’ai commencé à me trimballer avec mon ballon de basket, c’était une arme à vue de tous… Il y a une vitre qui en a encore un mauvais souvenir.

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