![]() ![]() And I’ll also bet that what prompted me to stop using it was a bad experience peeling very fresh eggs. I’ll bet it was when I still used the traditional start-with-boiling water method. I vaguely remember a time when peeling eggs was always a simple, quick, fast and clean endeavor. when I’d just want hard-boiled eggs to eat as is, they peeled relatively easily, but just as soon as making deviled eggs became the goal…well let’s just say that it’s too bad I’m not a sci-fi film director because I could have used them as miniatures of the moon’s surface), I stopped making deviled eggs. ![]() In recent years, it seems that peeling hard-boiled eggs has become such a MAJOR, unpredictable pain in the ass (i.e. And ironically, over the past 20 years, despite never experiencing any of the problems that it supposedly corrects, I’ve gone with the start-with-COLD-water method. My grandmother and aunts used the start-with-boiling-water method. It’s just older than you are □ My mother used the start-with-boiling water method. Ha! Watch the Easy Peel Boiled Eggs Video on YouTube Print Mine still usually have little dimples in the fat ends, so I’m not sure about that, but it does cool them off faster and I think helps the peeling go even “smoother”. That will cool them fast so you can get to peeling and, according to Serious Eats, also reduces the size of the air pocket in the fat end of the egg. The post-cooking ice water bath is still important, though. But I’ve only had like 2 crack, ever. If you’re super worried, leave them out on the counter for a couple hours so they can warm up and it’ll be less of a temperature shock. Lower the eggs into the boiling water carefully using a slotted spoon and they don’t crack. Won’t the egg crack if you put it right from cold fridge to hot water? No. The idea is that by putting the eggs into boiling water, the shell membrane adheres only to the shell, rather than gluing the shell to the albumin, which is what makes removing the shell cleanly and smoothly an impossibility. And thus far, after 20+ trials, I’ve yet to have it fail me. ![]() I read about this on Serious Eats and obviously had to try it. What does make a difference? Boiling water start! None of it really makes that big a difference, it turns out, to getting easy peel hard boiled eggs No matter how old they were, how long they cooled in the ice bath, peeling under water or not, adding baking soda or vinegar to the water. For years I touted this method of hard boiling eggs and while it certainly works fine, I’d still end up with 30% of my eggs being a serious pain in the ass to peel. Gah! Guess what we’ve all been boiling eggs the wrong way. ![]()
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