We’ve been eating Whole30 since the new year which means we’ve been eating a lot of eggs. Having hard boiled eggs already peeled in the fridge has been a diet-saver on many occasions. They’re accessible protein.
Everyone seems to have their way to cook hard boiled eggs. Some even bake them. I’ve not felt the need to go that route. I was following America’s Test Kitchen’s recipe, but they do not boil the water until after the eggs are in and that leads to the egg being hard to peel.
Best way I’ve tested…
Bring a pot of water to a rolling boil.
Lid on helps this speed up.
Gently lower eggs into boiling water. I use a spider (the kitchen tool, not the arachnid).
Bring water back to a rolling boil. (The eggs will lower the water temperature and it may take a solid 5 minutes to boil again.) Once it’s boiling, cover the pot and turn off the heat and let the eggs sit for 10 minutes. I set a timer.
Remove the eggs and place in an ice bath (big bowl of water and lots of ice) for 5 minutes. This cools the egg down so you can peel it and it stops the cooking process so you don’t overlook your egg. (If the yolk turns greenish-gray where it meets the white, you overlooked it.)
After 5 minutes make your peeling station. I use a towel on the counter and a paper towel on top (to dispose the shell), my bowl of eggs in ice water, a container for the peeled eggs, and a short but wide tumbler.
Yep, my brother, Ray, taught me this trick. It’s life changing. Place the egg in the cup and shake it to crack the shell all over.
Proper egg cup form…
When the shell pulls away a little, you’ve shaken enough.
I then peel with the side of my thumb, but sometimes it’s so loose, I can actually push the egg out.
Then I rinse the egg in the ice bath so there’s no shell left and pop it in the container.
Perfect egg. Perfectly cooked?