I recently found myself staring down thirty-six mutilated hard-boiled eggs and wondering what to do with them.
They were supposed to be deviled eggs for a funeral, but the whites adamantly clung to the shells. Large chunks of egg whites came off as I peeled them, some to the point where you could see the yolk. They looked so bad that I actually picked up a ball of discarded white play dough thinking it was one of the eggs.
About eight eggs into the unshelling, I was mad enough to punch a puppy. Finally I slammed my fists down and declared that I would have to serve something else.
Come to find out, I did everything wrong when I cooked the eggs, which made them impossible to peel. Here’s what I should have done. Since Easter is right around the corner, I have a feeling a lot of you are going to be making hard boiled eggs!
Don’t Use Fresh Eggs
The secret to peeling a hard boiled egg is to slide your finger under that thin membrane separating the white from the shell, but your eggs have to be old in order to do this. Fresh eggs cling to the membrane.
Since uncooked eggs can stay good in your fridge for weeks, I recommend boiling your eggs at least a week after you buy them.
How to Boil Them
My favorite way to cook eggs is to put them in a pot of cold water, put the pot on the stove on high until it comes to a rolling boil, take the pot off the heat, cover, and let sit fifteen minutes. Then put the eggs in a bowl of ice cold water. The cold keeps them from turning green.
This method doesn’t crack the shells like when you put them in straight into boiling water, and I just think the texture this way is better.
The Magic Jar Trick
If you think the word "magic" is an exaggeration, look it up on YouTube. It takes five seconds and it's incredible.
Put one egg in a small jar, or put several in a Tupperware container. Add ½ inch of water, put a lid on tightly, and shake them until they’re cracked all over. Take them out and the shells slide right off.