why do the shells stick to my hard boiled eggs
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. There are a million and one tips out there for how to make a easier to peel, but far fewer on why eggs are so hard to peel in the first place. Let's take a look, shall we? One of the most frequently quoted peeling tips is that old eggs are easier to peel than fresh ones. It turns out this particular tip has some truth! Harold McGee in explains that the white albumen in a fresh eggs has a low relatively low (ie, acidic) pH level.
When cooked, these fresh egg whites bond more strongly to the inner shell membrane than it does to itself. As an egg sits in refrigeration for several days, the pH of the white albumen increases and the hard cooked eggs become much easier to peel. If you get a sudden craving for egg salad and only have fresh eggs in the fridge, McGee suggests adding a half teaspoon of to the water to raise its pH and also cooking the eggs slightly longer to give the whites time to set firmly.
The only downside is that this can make the eggs taste more sulfuric. Do you have a tried and true method for peeling hard-boiled eggs? Related: (Image: Flickr member licensed under
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