Description:
Peeling boiled eggs can be frustrating when the shell sticks to the egg white, leaving your eggs uneven and messy. This guide shares simple tricks to make peeling effortless, giving you smooth, perfectly cooked eggs every time.
Ingredients:
- Eggs (as many as you like)
- Water (enough to cover eggs)
- Ice (for ice bath)
- Salt or vinegar (optional, helps prevent sticking)
Instructions:
- Start with older eggs: Eggs that are 5–10 days old peel more easily than fresh eggs.
- Boil gently: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
- Add vinegar or salt (optional): 1 tsp of salt or 1 tbsp of vinegar in the water can help the eggs peel easier.
- Cook time: Once boiling, cover the pan and turn off the heat. Let eggs sit for:
- Soft boiled: 4–6 minutes
- Medium boiled: 8–10 minutes
- Hard boiled: 10–12 minutes
- Ice bath: Immediately transfer eggs to a bowl of ice water to stop cooking. Let them sit 5–10 minutes.
- Crack and peel: Gently tap eggs on a hard surface and peel under running water for best results.
Tips:
- Use older eggs: Fresh eggs are more likely to stick.
- Shock in ice water: This contracts the egg white and separates it from the shell.
- Peel under running water: Water helps get under the membrane and lifts the shell off easily.
- Roll and tap method: Roll the egg gently on the counter to crack all over before peeling.