I’ve peeled a lot of eggs in my life and there’s a part of me that always dreads it. No matter what I do, whether the eggs are fresh, old, room temperature, or cold, there just never seems to be any guarantee of how they will turn out–will they peel, leaving behind a beautiful smooth shine, or will they have divits everywhere!
Well, I recently tried a new tip I found on the Internet. I’ve seen it in several places, and I’m quite impressed. I’ve tried it a couple of times now, and it has worked both times–beautifully. Here’s what I did:
Instructions:
- Cover the eggs with water. Once the water comes to a boil, continue boiling on low for about 15 to 20 minutes.
- Cool the eggs by placing them in cold water that has 1 teaspoon of baking soda dissolved into it and enough ice cubes to make the water very cold. The baking soda raises the pH level and reduces adherence. If you choose not to use baking soda, be sure to move the eggs into cold water with plenty of ice immediately after boiling.
- Allow the eggs to remain in the water until completely cool. I leave them for about 15 minutes.
- Crack each egg and gently roll on the countertop.
- Remove a small piece of the shell. The rest should peel off easily.
Here is a video from YouTube with some visual instructions:
With the holidays coming up and deviled eggs being a family favorite, I’m almost looking forward to making them! And when I do, I hope the best part will be that they won’t end up looking like a real devil attacked them!
I also saw a tip similar to this where after cooling you just cut the egg in half….shell and all….with a sharp knife. Then the shell can easily be pulled off either side.
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