Savory Seasons: How to Peel a Hard Boiled Egg

Before you shake your head and mutter something to the effect that this lady should get a life, let me explain. One thing that I know for sure is that I need protein in the morning. Years ago, when I had a long commute to work off Cape, I developed the hard boiled egg for breakfast habit. I no longer eat breakfast in the car, but a hard boiled egg is still a quick source of protein for me. I’m also a fan of deviled eggs and chef salads. So, now that I have the time to experiment, I was determined to find a technique that resulted in a perfect peel every time. You know, where the shell slips off, leaving a shiny, smooth egg. 

I’ve tried numerous methods that promised successful peeling.  These methods range from adding a teaspoon of baking soda to the cooking water to peeling the top and bottom of the egg and blowing the egg out. I didn’t actually try that one, but I did watch the YouTube video.

I found the answer in Cook’s Illustrated’s The Science of Good Cooking. There’s a scientific explanation for this technique that you can pursue if you like, but the bottom line is that it works every time!

For easy to peel hard boiled eggs:

1. Cover a single layer of eggs with at least an inch of cold water. Bring to a boil on high heat.
2. Shut off the heat. Cover and let sit for 10 minutes for large eggs. Add a couple of minutes for extra large.
3. Fill a bowl with cold water and a tray of ice cubes. Set aside.
4. After 10-12 minutes, pour off the cooking water. Shake the pan to crack the eggs a bit. 
   
5. With a slotted spoon, transfer the eggs to the ice water bath. 
6. Let sit for 5 minutes.