Perfectly Peeled Hard-Boiled Eggs

This guide will help you achieve perfectly cooked and easily peelable hard-boiled eggs every time.

Perfectly Peeled Hard-Boiled Eggs

Ingredients:

Instructions:

1. Choose the Right Eggs: Select eggs that are at least a week old. Older eggs tend to peel more easily due to a slight increase in the pH of the egg white.

2. Boil Water: Fill a pot with enough water to comfortably submerge the eggs by about an inch. Bring the water to a rolling boil over high heat.

3. Prepare Ice Bath: While the water is boiling, fill a large bowl with ice and cold water. This will quickly cool the eggs after cooking, making them easier to peel.

4. Add Eggs to Boiling Water: Carefully lower the eggs into the boiling water using a slotted spoon. Reduce heat to a gentle simmer and cook for 9-12 minutes. For fully cooked yolks, 12 minutes is recommended.

5. Shock the Eggs: Immediately transfer the cooked eggs to the ice bath. Let them cool completely in the ice water for at least 5 minutes. This rapid cooling helps the eggs contract slightly, making them easier to peel.

6. Peel the Eggs: Gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell further. Start peeling from the larger end of the egg, where the air pocket is usually located. The shell should come off in large pieces with minimal effort.

Tips for Easy Peeling:

• Add a teaspoon of baking soda or vinegar to the boiling water.
• Pierce the larger end of the egg with a pin before boiling. This allows steam to escape, preventing the shell from sticking.

Enjoy your perfectly peeled hard-boiled eggs!