Domestic CEO reveals the trick to easy-to-peel hard boiled eggs.
Mr. DCeo and I have recently started eating a lot of eggs. I’m not sure what spurred this change in our diet, but we went from eating less than a dozen eggs a month to eating about 18 a week. Part of the increase was because we started keeping boiled eggs in the fridge to eat as a quick lunch or snack. This was great—except I was having some major trouble boiling them right.
I admit that I didn’t know that there was a right and wrong way to boil eggs. I just thought that it was natural for half the eggs to be very easy to peel, and the other half to be destroyed by the peeling process. So yes, for a while, some of those 18 eggs were going straight into the trash after the peeling process had completely mutilated the white part. I needed a solution.
Finally, I threw in the towel and consulted with Chef Google to figure out what I was doing wrong. Let me tell you, there are lots of people trying to give egg advice online, but most of them were dolling out the same instructions I was already following: Put eggs into pan, cover with water, add heat, when water starts to boil turn off heat and allow to sit for 17-20 minutes. While this method produced about seven great eggs for me, it also produced about five impossible to peel eggs. I knew there had to be another way.
Finally, I stumbled upon a handful of websites that had a slightly different method. I tried it once, and it worked! I was the proud cook of 12 easy-to-peel hard boiled eggs! After a few weeks of continued success, I realized it is safe to share this method with you.
The key to easy to peel hard boiled eggs? Add slightly warmed eggs to already boiling water. Simple, right?!? Here’ s a little more detail:
1. Set the desired eggs out on counter for about 30 minutes to allow them to reach room temp
2. Meanwhile, fill sauce pan about 2/3 full with water
3. Place pan on stove, add heat, and bring to a rapid boil
4. Using slotted spoon, gently lower each egg into the boiling water
5. Allow water to return to a boil, then reduce heat to a simmer (you should still have little bubbles)
6. Simmer for 11-12 minutes
7. Immediately drain the hot water and fill pan with cold water. After a couple minutes, drain that water and add cold water again. This process is going to help quickly stop the egg from continuing to cook.
After you’ve stopped the cooking process, allow the eggs to cool in the refrigerator until you are ready to peel with ease and enjoy!
Did you try this method? How did it work? Let me know on the Domestic CEO Facebook page.