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Ask a dozen cooks how to hard-boil eggs and you’ll get a dozen different answers. But, ask a dozen cooks how to peel hard-boiled eggs, and you’ll get…tales of frustration. For a food that seems so simple to make (it’s just eggs + water!), boiled eggs can be utterly infuriating—especially when it comes to the peeling. You’ve been there: All that’s standing between you and egg korma (or egg salad) is a bunch of just-cooked eggs, and yet it’s taking you 15 minutes to peel each one and you’re removing huge gashes of egg white with every tiny shard of the stubborn shell. It’s enough to drive you mad, even if you aren’t already very, very hungry.
The truth of the matter is that making easy-peel hard-boiled (or soft-boiled!) eggs starts well before you get to the peeling. It begins with the eggs you choose, how you cook them, and how to treat them once your timer (yes, you must set a timer) dings. For eggs with cooked yolks set to your liking and pearly, smooth, unblemished exteriors, follow these guidelines:
1. Don’t use super-fresh eggs.
Farm-fresh eggs are going to be harder to peel—it’s a matter of their particular chemistry. To minimize frustration, save those straight-from-the-hen eggs for frying and scrambling and use a carton of slightly older eggs, like the ones from the grocery store, when boiling.
You can use cold eggs, straight out of the fridge, or room temperature eggs. Some argue that using cold eggs may cause the egg shells to crack due to thermal shock. We find the time saved by not tempering the eggs worth the gamble.
2. Drop the eggs into boiling water.
Eggs that are added to a pot of boiling water rather than brought to a boil along with the cold water in the pot will be easier to peel. Plus, when you’re boiling eggs with the intention of jamminess—say, for soy-marinated eggs, this method allows for more precise timing. (Otherwise, you’ll have to watch closely to observe the exact moment the water comes to a boil.)
But don’t actually drop them in or you’ll risk eggs that are lopsided or deflated. Use a slotted spoon or spider to gently lower the eggs into the hot water. Then maintain a gentle simmer rather than a rolling boil so that they don’t knock around in the pot.
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