Make easy-to-peel hard-boiled eggs
Anyone who has ever made hard-boiled eggs knows the frustration of peeling them. Sometimes the shell sticks, tearing chunks out of the egg white and leaving you with a less-than-perfect-looking egg. Luckily, there are a few tricks to ensure your eggs peel easily so they’re ready for their brining debut.
Start with older eggs
It may sound counterintuitive, but older eggs peel more easily. Fresh eggs have a lower pH valuel, which makes the protein adhere more strongly to the shell. As the eggs age, the pH level rises and the membrane that separates the white from the shell loosens, simplifying the peeling process. So if you have eggs that have been in the refrigerator for a week or two, these are the best candidates for hard boiling.
Use the correct cooking technique
The way you cook your eggs can also affect how easily they peel. Here’s a foolproof method:
- Bring water to a boil – Start with enough water in a pot so that the eggs are covered by an inch or two. Bring it to a boil.
- Add eggs carefully – Carefully lower the eggs into the boiling water with a slotted spoon or ladle. This helps prevent the shells from cracking upon impact.
- Cook at the right time – Boil large eggs for 12 minutes for firm yolks.
- Shock in cold water – Once the cooking time is up, place the eggs in a bowl of ice water or run them under cold tap water for a few minutes. This stops the cooking process and causes the egg to contract slightly in the shell, releasing it from the shell lining.
A little baking soda
Add a teaspoon of baking soda to the boiling water can increase the pH of the water, which makes the eggs easier to peel. This is not necessary if your eggs are older, but it may help if you use fresher eggs.