Filed in archive Tricks & Techniques by karen on February 28, 2006

For main dishes, salads or garnishing, many recipes call for sliced hard-boiled eggs. Boiling is no problem. In a saucepan, cover the eggs with water and let boil over medium-low fire for around 20 minutes when they're done. Peeling them without the white sticking to the shells is what a lot of people find tricky. It's not that difficult to have 'clean, smooth' eggs.

Immediately after boiling, take off the heat and change the water into cold or under running water. Make sure to change the water as it gets warm. The sudden change in temperature stops the cooking process and separates the membrane within the egg from the shell.

Take one egg at a time and crack the shells all over. Peeling should now be easy.

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Permalink: Peeling Hard-Boiled Eggs

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Response from: Andamios (03/11/06 5:12pm)

There is also another way: before boiling the egg, you can make a tiny hole in it with a needle. Water gets inside when cooking and then it's easier to peel them.

Response from: Karen (03/13/06 7:43pm)

Aha! You're right Katinha. Now I remember the little egg gadget my aunt brought from Spain. It looks like an egg holder with a needle for puncturing the egg. I was told it was meant to keep the eggs intact, so they don't crack even if the water is on a rolling boil. Even when I used it, I still rinsed the eggs in cold water. Thanks for telling me this.

Response from: raj (03/19/06 2:44am)

Since the structure of eggs makes both ends the strongest points, crack them both against a flat surface (after boiling), then roll back and forth on its side on a paper towel. Once the egg is cracked all over, start peeling from one of the end points. The thin layer of "skin" under the shell will peel off easily and so will most of the shell. Doesn't work so well for older eggs.

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