With Easter right around the corner, it seemed like the perfect time to talk about hard-boiled eggs. They are fun to decorate and they are even more delightful to eat. Since we’ve moved from Columbus to the country, I’ve gotten into the habit of purchasing fresh. local eggs because they are readily available and scrumptious. Though the fresh eggs are fabulous, I quickly noticed they are very difficult to peel if I hard-boil them.
With a little google research, I discovered this is likely due to their freshness compared to eggs commonly found in grocery stores. In very fresh eggs, the inner shell membrane adheres tightly to the egg white, making it trickier to peel away the shell without puncturing the cooked white. As the egg is exposed to air for longer periods of time, it loses some of its protective coating and that bond between the shell and the white becomes weaker. Translation: older eggs are easier to peel.
But what if you can’t wait around for a few weeks to allow those eggs to age before you need to cook up a batch of hard-boiled beauts? Fear not! I have successfully used this method for the past 2 months. The key is to place the eggs in already boiling water. This instant high heat allows the egg white to separate from the shell right away for easy peeling. The reduction of heat to a gentle boil prevents the whites from getting too tough. It results in beautifully-cooked eggs and peeling is a breeze.
Here’s what you do:
1. Bring a pot of water (about 2 inches high, or enough to completely cover the eggs) to a full, rolling boil.
2. Carefully place the eggs into the boiling water (I like to use a soup ladle to ensure I don’t burn myself with boiling water).
3. Turn down the heat to medium to a gentle boil and cook for 11 minutes.
4. Drain the eggs and place in a large bowl of ice water for 15 minutes.
5. Peel and enjoy!
Source: Serious Eats