Cook’s Smart Trick for Easily Peeling Hard-Boiled Eggs
If you’ve ever boiled eggs only to struggle with peeling them, you’re not alone. Many people experience issues with shells sticking to the egg whites, resulting in torn, rough-looking eggs. But with a few simple tips and tricks, you can achieve perfectly smooth, easy-to-peel hard-boiled eggs every time! Here’s a tried-and-true method that cooks swear by for flawless results.
Step-by-Step Guide to Perfectly Peelable Hard-Boiled Eggs
- Start with Slightly Older Eggs: Fresh eggs are notorious for being difficult to peel when boiled. If possible, use eggs that are about a week old. Older eggs have a higher pH level, which helps the membrane separate more easily from the shell.
- Add Baking Soda or Vinegar to the Water: Adding a teaspoon of baking soda or a splash of vinegar to the boiling water can help change the pH level of the egg white, making it easier to peel.
- Boil and Cool Quickly:
3- Boil and Cool Quickly:
Boil the Eggs: Place the eggs in a pot of cold water, making sure there’s enough water to cover the eggs by about an inch. Bring the water to a boil over medium-high heat.
Turn Off the Heat and Cover: Once the water reaches a full boil, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 10-12 minutes, depending on the desired level of doneness.
CONTINUE READING ON THE NEXT PAGE 🥰💕
