Peeled Hard-Boiled Eggs Recipe

Hard-boiled eggs are a kitchen staple that can elevate salads, sandwiches, or be eaten as a snack on their own. However, getting them to peel easily can be tricky. This recipe focuses on creating the ideal hard-boiled eggs that are not only perfectly cooked but also incredibly easy to peel. With a few simple techniques, you’ll enjoy flawless peeled eggs every time, making meal prep a breeze.

Ingredients:

• 6 large eggs (room temperature if possible)
• Water (enough to fully submerge eggs)
• 1 teaspoon salt (optional, for easier peeling)
• Ice cubes (for ice bath)

Instructions:

1. Prepare the Water: Fill a medium-sized pot with enough water to fully submerge your eggs. Add the optional salt to help ease peeling later. Bring the water to a gentle boil over medium heat.
2. Add the Eggs: Once the water reaches a boil, carefully lower the eggs into the pot using a slotted spoon to avoid cracking. Set a timer for 10-12 minutes depending on your preferred level of doneness (10 minutes for slightly softer yolks, 12 minutes for fully firm yolks).
3. Prepare an Ice Bath: While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes. This will help stop the cooking process and make the eggs easier to peel.
4. Cool the Eggs: When the timer goes off, immediately remove the eggs from the boiling water and transfer them to the ice bath. Let them sit in the ice water for at least 5 minutes to cool completely.
5. Peel the Eggs: To peel the eggs, gently tap them on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell all over. Start peeling at the wider end where there’s typically an air pocket, and the shell should come off easily.
6. Serve or Store: Use the peeled hard-boiled eggs immediately or store them in an airtight container in the fridge for up to a week.

Tips for Success:

• Use eggs that are 1-2 weeks old for easier peeling.
• Room temperature eggs reduce the risk of cracking during boiling.
• The ice bath is crucial for easy peeling and preventing overcooking.