I love hard boiled eggs, deviled eggs, and egg salad but the worst thing is trying to peel the eggs. My shells would always stick to the eggs and then I would take off big pieces of the egg white. Until now…
This is the best way to cook hard boiled eggs. I came across these instructions on www.momables.com and they work perfectly! A great bonus is that the secret ingredient is something that you will already have in your cupboard.
An easy way to cook hard boiled eggs that peel easily.
- Eggs, large
- 1 Tbsp Salt
Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
Add 1 Tablespoon of salt.
Place the pan over high heat until it comes to a boil.
Turn off heat, cover and let it sit for 13 minutes.
After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for at least five minutes. (This is an important step - don't skip)
Carefully crack the egg shells. (I usually gently roll them on the counter)
Gently begin removing the shells.
As needed, you can dip the egg in and out of the water (or place under running water) while peeling the egg to remove any slivers of the shell.
Serve immediately, use in a recipe or store in your refrigerator for three days.
Don't worry, the salt won't affect the flavor of your eggs. It helps solidify the proteins within the egg, helping make the egg easier to peel.
I usually don't peel the eggs until I am ready to use them. I store them in a labeled egg carton in the fridge for up to a week.
If your egg yolks have a green color to them, they were cooked too long.