why do some hard boiled eggs not peel easily

If youвre someone who really likes egg salad sandwiches, you end up hard-boiling a tremendous number of eggs. That someone is me. Even beyond my frequent lunchtime plans of egg salad sandwiches, a batch of hard-boiled eggs is always welcome in my refrigerator. Itвs one of my favorite ingredients in a salad, or to have with breakfast for some extra protein. Perhaps the biggest barrier to people making hard-boiled eggs is the peeling process. Trying to peel an egg that comes off in the tiniest fragments, ripping out beloved chunks of egg white with it, is truly an aggravating experience that makes even the most calm people a little bit peeved.

Okay, letвs be real here, itвs the worst. Thereвs a lot of information out there on how to make the peeling process easier. In the testing and observation Iвve done, a lot of the factors people deem as important arenвt actually all that relevant. For instance, how old the eggs are doesnвt seem to make a whole lot of difference. Iвve had weeks-old eggs that still didnвt peel well (the bigger problem was that I was using the wrong cooking method at that time). Iвm going to walk you through how I hard-boil eggs, and seriously, the eggs are gloriously easy to peel every single time.

First, you want to give the eggs a hot start. For the longest time I thought a cold start was the way to go (a method my father-in-law swore by), but a cold start makes for difficult peeling. Many of us are used to cooking potatoes with a cold start so they cook evenly, but Iвve found that this doesnвt apply to hard-boiled eggs. A hot start gives you an easier peel, and the eggs will still cook beautifully and evenly. Bring a medium saucepan of water to a boil, then gently lower the eggs into the water. I use a wire basket for this. Now that the eggs are in, lower the heat so that the water is at a gentle simmer.

You donвt want a full rolling boil, just a gentle amount of bubbles. Cook for 13 minutes. When the eggs are finished cooking, drop the eggs into an ice bath for 5 minutes. I only like to break out the ice bath when itвs absolutely essential, like when blanching vegetables, but I ve learned that this is one of those essential situations. After 5 minutes, the eggs will be cool to the touch. Give them several taps against the countertop, all over. Then peel away. Youвll get lovely large pieces of shell that come right off. Itвs the best.

After peeling, the eggs should be stored in the refrigerator, for up to five days. Enjoy!
I am actually a good cook. I swear. I know I am asking a question one step above how do I boil water. My problem is whenever I am making Deviled Eggs I have to hard boil about twice as many as I need because the damn shell always sticks to the egg white and I end up with cosmetic mess of an egg. I have tried many methods. I have googled it. After the google reading I settled on In short, I put my eggs into a pot of cold water and let them sit for a few minutes until the water and the egg are approximately the same temperature.

I then put them on the stove and bring the water to a vigorous boil at which point I turn off the burner, cover the pot and let the eggs sit in the water for 15 minutes. I then dump the hot water down the sink and add cold tap water. I run the tap water until I am pretty convinced the eggs have cooled to a point they are no longer cooking. I then add ice to the water and let the eggs sit for about 20 minutes. Then I try to peel, and I get a friggin mess. Please give me your method for hard boiling eggs so that the peel comes off easily. Or correct what I am doing. Much appreciated.