Years ago, when I first started this blog I remember asking for advice on how to hard-boil eggs in such a way that I wouldn't lose half the egg when I peeled it. Over time and after trying several different methods, I've found a way that works really well- as in, about 90% of the time the eggs are nicely peeled. That's a rate I am very pleased with after all my failed attempts and frustrations.
Here's what works well for us:
1) If your eggs are store bought, you're set to go. If they are fresh, they won't peel as well so I pull from the bottom of my full-egg-carton-stack in the fridge to make sure they are a week or two old at least. For our Pickled Easter eggs, I even labeled some a couple weeks in advance to be sure we didn't use them for other things by mistake.
2) Fill a large pot with water (more than enough to cover the number of eggs you want to hard-boil), cover it and bring it to a boil. Once it's at a rolling boil, gently add the eggs. I use a pasta spoon to lower them into the pot, setting them gently on the bottom. If they crack slightly, it's not the end of the world, but it's nicer if they don't. Adding the eggs will slow down the boil. Watch the water and cut back the heat until you see a steady stream of small bubbles coming up from bottom of the pot. A full boil may bounce and crack eggs that aren't firmed up yet, causing leakage. Set the timer for 15 minutes.
3) Once the timer goes off, turn off the heat and remove the eggs from the heat. In the next 5 minutes or so, carefully pour off the hot water and replace it with cold water, setting the cooled pot in your sink. When the eggs are cool enough to handle (and still covered in cold water), take one at a time and crack them gently on a flat surface (the counter works well). Crack the eggs gently all over and return them to the cold water. This allows the cold water to seep in between the eggs and egg shells. I'm only mid-way through cracking these below.
4) After all the eggs are cracked and in the cold water, let them sit there until the pot and the eggs have completely cooled. Drain out the water and place the eggs in the fridge for several hours or overnight. Leave the shells on until just before you want to use them. Gently tap the shells all over again to loosen the shells and then peel the eggs, using the side of your thumb instead of finger nails which can gouge the soft eggs. Don't forget to get under that thin, transparent layer between the egg and the shell- it will make for an easier time of peeling if you're peeling that layer off with the shell. Rinse with clean water and prepare or eat as you wish!Pin It