It can be annoying to peel hard-boiled eggs, but what if there was an easy way to do it? Chefs now know a smart way to peel eggs that always come out perfect. The key is to understand how eggs peel scientifically and use a few easy tricks to speed up the process.
To begin, you must use older eggs. The whites of fresh eggs stick to the shell because the pH level is lower. Because they have a higher pH level, eggs that are 7 to 10 days old are easier to peel.
You can also make the water work better by adding baking soda or vinegar to it. These two things help break down the link between the egg white and the shell, which makes it easier to peel. Just mix in either a teaspoon of baking soda or a tablespoon of vinegar with the water before you boil the eggs.
It’s also important to let the eggs cool quickly after cooking them. Putting the eggs right into a bath of ice water or putting them under cold water for at least 10 minutes helps the egg shrink from the shell, which makes peeling it easy.
Use the “crack and roll” method to peel the eggs. Use light taps on a hard surface and rolling the egg in your hand will crack the shell all over. Peel from the bigger end, where there is usually a bubble of air.
If you want to peel the eggs even more easily, do it under running water. The cold water helps break up small pieces of shell and wash them away.
Lastly, you might want to steam your eggs instead of cooking them. If you steam for 12 to 15 minutes, the steam can make peeling easier because it goes deeper into the shell more slowly.
If you follow these easy steps, you’ll always have perfectly peeled hard-boiled eggs. No more shells getting stuck or peeling that’s a pain!
