Don't you hate it when you're peeling a boiled egg
and half of it breaks off with the shell? Serious Eats tested several egg
boiling methods to find the most foolproof method to avoid that catastrophe.
The factor that made the biggest difference: The temperature you start cooking
the eggs in.
There might not be a 100% foolproof method, but if
Serious Eats' tests are an indication, this is the best thing you can do to
shell eggs easily:
Lower your eggs straight from the fridge into
already-boiling water, or place them in a steamer insert in a covered pot
steaming at full blast on the stove-top. If boiling, lower the heat to the
barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft.
Serve. Or, if serving cold, shock them in ice water immediately. Let them chill
in that water for at least 15 minutes, or better yet, in the fridge overnight.
Peel under cool running water.
No baking, no pricking, no tricks, no gimmicks, that's
it.
This worked better than placing the eggs in cold
water and bringing it to a boil, as well as trying to choose older eggs,
pricking the shell, and, yes, cooking them in a pressure cooker.
Of course, you can just shake the shells right off
or cut through them instead of peeling, but the tested, truest method to get those
dang shells off is to start with boiling water.
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