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Easy peel hard-boiled eggs—perfect every time

There is something perfect about cracking a hard-boiled egg and sliding your fingers under the shell so it pops away from the white in a few big pieces and you are left with this beautiful glistening egg. You particularly know how satisfying that experience is when you expect it but don’t have it.

You happily crack a shell, start to separate it from the white, but find yourself picking at brittle shards of shell that won’t detach. What can take a few seconds has turned into a horrific task. You are left with a dimpled mass still dotted with specs of shell that barely resembles an egg.

Why does peeling an egg work perfectly sometimes and other times it’s a disaster—why?

This is a mystery I’ve been determined to solve. I’ve read dozens of articles with foolproof techniques that just don’t work. After a lot of trial and error, I finally discovered a method that works every time—and it’s simple.

Perfect easy peel hard-boiled eggs

  1. Place the eggs in a large pot.

  2. Add cold water, covering the eggs by ½ inch.

  3. Bring to a rolling boil and turn the heat off.

  4. Let the eggs sit in the pot for just 15 minutes.

  5. Prepare a large bowl of cold water filled with ice.

  6. Use a slotted spoon to transfer the eggs to the water. Bathe for 5 to 10 minutes.

  7. Crack the eggs on the counter and start peeling at the widest end of the eggs where the air pocket is.

  8. Make certain the membrane comes off with the shell. The problem occurs when the thin membrane stays attached to the egg white preventing the shell from easily separating.

Bon Appétit


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