After a second batch, I set my timer after the water came to a rolling boil to see exactly when the timer registered hard-cooked - about eight minutes. While the eggs were perfectly cooked, I couldn't walk away from the stove for more than a few minutes at a time for fear of overcooking. It has a handle that functions as a funnel to distribute cold running water onto the eggs. The timer changes color to reflect the level of doneness. It's like a steamer basket with an attached egg timer that fits inside a large saucepan. The one I like best is the Exact Egg Boiler from Casabella. Bonus: A cool gadget to help make perfect hard-boiled eggs This method works best when the eggs are thoroughly cooled and cooked using all of the above tips. You'll almost always end up with perfectly peeled eggs. Here's her hack for how to peel hard-boiled eggs in large batches: Put five thoroughly cooled hard-boiled eggs into a small plastic container with some cold water, top with the lid and then gently rock and shake until the shells break and fall away. For large batches, place the eggs in a plastic container with some water and gently shake.įood writer Alessandra Bulow peels over 60 eggs every spring for her family's Passover seder and randomly learned her top method from a Japanese game show. This is a great method if you're only peeling a few eggs. Rotate the egg and move the spoon to release the shell. Slip a spoon under the shell so that the curve of the spoon follows the curve of the egg. Crack the eggs at the fat end and peel a tiny bit with your fingers. I saw this method on YouTube and had to try it for myself. The water seeps under the thin film that clings to the whites and helps release the shell. Using your hands, peel the cracked and cooled eggs under running water (but that's wasteful) or directly in the ice water bath. The idea here is that cracking while warm and then cooling rapidly allows the cold water to shrink the whites just enough to separate them from the shells a bit. Immediately add cold water and a few ice cubes and let sit until cool enough to handle it will take about five minutes to serve warm or 15 minutes to serve cold. Return the eggs to the pot and gently shake it back and forth to lightly crack the shells. If you're using a steamer basket, carefully lift the basket and pour off the water. Immediately pour off the hot water, leaving the eggs in the pot. Reduce the heat to a gently simmer over low heat, cover with a lid and cook for another 10 minutes. Bring a pot of water to a rolling boil, lower the eggs gently (I find a steamer basket works great) and boil vigorously for 30 seconds. Start with boiling water.įor years I started my eggs in cold water, which usually worked fine, until I tried the boiling water method, which is nearly foolproof. To avoid brittle, sticky shells, green or runny yolks (we love soft-boiled eggs, but that's not what we're aiming for right now), we've taken the guesswork out of how to peel hard-boiled eggs with six simple tips and tricks, plus a little hack for peeling big batches. Because getting the perfect, bright yellow center and easy-to-peel shell feels like it's left only to the powers of the universe (a sometimes very cruel one). But many of us are baffled when it comes to hard-boiled eggs. Many of us who like to cook have gotten pretty good at scrambling eggs and even making a gorgeous frittata to impress guests. There's eggshell shrapnel all over the kitchen counter and our egg looks as traumatized as we feel. The yellow is exposed and, before we know it, there's only half an egg left. We’ve all been there - frustrated when we accidentally puncture the tender white inside. Once you've mastered how to make perfect hard-boiled eggs, it's time to learn the art of peeling them without making a mess or getting the shell stuck under your nails.
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