How to Boil Eggs So the Shells Come Off Easy
If you're someone who really likes egg salad, you end up hard-boiling a tremendous number of eggs. That someone is me. Even beyond my frequent quick lunch plans of egg salad sandwiches, a batch of hard-boiled eggs is always welcome in my refrigerator. It's one of my favorite ingredients in a layered garden salad, or to have with a healthy breakfast for some extra protein.
Perhaps the biggest barrier to people making hard-boiled eggs is the peeling process. Trying to peel an egg that comes off in the tiniest fragments, ripping out beloved chunks of egg white with it, is truly an aggravating experience that makes even the most calm people a little bit peeved. Okay, let's be real here, it's the worst!
There's a lot of information (and egg gadgets) out there on how to make the peeling process easier. In the testing and observation I've done, a lot of the factors people deem as important aren't actually all that relevant. For instance, how old the eggs are doesn't seem to make a whole lot of difference. I've had weeks-old eggs that still didn't peel well (the bigger problem was that I was using the wrong cooking method at that time).
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I'm going to walk you through how to make easy-to-peel eggs, and seriously, the eggs are gloriously easy to peel every single time.
First, you want to give the eggs a hot start. For the longest time I thought a cold start was the way to go (a method my father-in-law swore by), but a cold start makes for difficult peeling. Many of us are used to cooking potatoes with a cold start so they cook evenly, but I've found that this doesn't apply to hard-boiled eggs. A hot start gives you an easier peel, and the eggs will still cook beautifully and evenly.
Bring a medium saucepan of water to a boil, then gently lower the eggs into the water. I use a wire basket for this.
Now that the eggs are in, lower the heat so that the water is at a gentle simmer. You don't want a full rolling boil, just a gentle amount of bubbles. Cook for 13 minutes.
When the eggs are finished cooking, drop the eggs into an ice bath for 5 minutes. I only like to break out the ice bath when it's absolutely essential, like when blanching vegetables, but I've learned that this is one of those essential situations.
After 5 minutes, the eggs will be cool to the touch. Give them several taps against the countertop, all over.
Then peel away. You'll get lovely large pieces of shell that come right off. It's the best.
After peeling, the eggs should be stored in the refrigerator, for up to five days. Here's how long hard-boiled eggs can last.
Enjoy!
Joanne is the creator of the Fifteen Spatulas recipe blog, where she shares her passion for from-scratch cooking through step-by-step guided recipes and videos. With an interest in food that started at a very young age, Joanne has committed herself and her blog to showing that cooking real food from scratch doesn't have to be intimidating. Joanne and Fifteen Spatulas have been featured in numerous media outlets, including the TODAY show, Cooking Channel TV, Fine Cooking, Glamour, Redbook, Better Homes & Gardens, and more.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a79067/easy-to-peel-eggs/
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