Making hard-boiled eggs easy to peel
Anyone who has ever made hard-boiled eggs knows the frustration of peeling them. Sometimes the shell sticks, removing chunks from the whites and leaving you with a less-than-perfect egg. Fortunately, there are a few tricks to ensure your eggs peel with ease, getting them ready for their pickled debut.
Start with old eggs
It may sound counterintuitive, but older eggs peel more easily. Fresh eggs have one the lowest pH levell, which makes the egg white adhere more strongly to the shell. As eggs age, the pH level rises and the membrane that separates the white from the shell loosens, simplifying the peeling process. So if you have eggs that have been in the fridge for a week or two, they are your best candidates for hard-boiling.
Use proper cooking technique
How you boil eggs can also affect how easily they peel. Here is a foolproof method:
- Bring the water to a boil – Start with enough water in a pot to cover the eggs by an inch or two. Let it boil.
- Add the eggs carefully – Lower the eggs gently into the boiling water using a slotted spoon or ladle. This helps prevent shells from cracking on impact.
- Boil it for the right time – Boil large eggs for 12 minutes for firm yolks.
- Cold water stroke – As soon as the cooking time is over, place the eggs in a bowl of ice water or run them under cold tap water for a few minutes. This stops the cooking process and causes the egg to shrink slightly in the shell, helping it separate from the shell layer.
A little baking soda
Adding a teaspoon of baking soda to a can of boiling water increase the pH of water, which in turn makes the eggs easier to peel. This isn't necessary if your eggs are already a little older, but it can help if you're using fresher eggs.
