How To Boil Eggs So They Peel Easily (+ Video)

How to boil eggs so they peel easily: Good day, hope you are cool? So you here searching on how to boil an egg, for the records I love eating eggs also, Who doesn’t want a full chicken to himself? 😉

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For the records, scientist have proven that the ‘hen comes before the egg’, reason being that, the stuff used in producing a fowl’s egg’s shell is produced by fowls alone. if you know what I am talking about.

Enough of the talks, lets rumble!!! Now, everything you do when boiling an egg counts and since you want to make a really pretty looking egg,

I have a  video you can watch below and save yourself the stress, or you read my steps and still save yourself the stress.

Now lets rock and roll.

Note: 13 minutes is for LARGE eggs. If you are using medium or fresh yard eggs, you might want to do 11 minutes.

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Refrigerated hard boiled eggs will not peel well. Peel your eggs once they’ve cooled down to room temperature. 

INGREDIENTS

  • Large Egg(s)
  • 1 Tablespoon Of Salt
  • Heck Yeah!!! You Weed Water

Steps To Boil Eggs So The Peel Easily

Step 1:
Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.

Step 2:
Add 1 tablespoon of salt.

Step 3:
Place the pan over high heat until it reaches a boil.

Step 4:
Turn off heat, cover and let it sit for 13 minutes.

Step 5:
After exactly 13 minutes, remove the eggs from the pan

and place them in an ice-water bath and let them cool for five minutes.

Step 6:
Carefully crack the eggs shells (making sure the majority of the shell is cracked).

Step 7:
Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white

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and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.

Step 8:
As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.

Step 9:
Serve immediately, use in a recipe or store in your refrigerator for three days.

NOTES

Don’t trip, the salt wouldn’t affect the egg’s flavor,  What it really does is help solidify the proteins within the egg,

helping you create an easier to peel egg! I have used both iodized (table) salt and Himalayan rock salt and both have worked perfectly.

Test one egg first, if for some reason it’s a bit under cooked, put eggs back and bring to boil, turn off heat.

You need to fully cover eggs with at least 2 inches of water for this to work. Less water means that it will cool down quicker and your eggs won’t cook thoroughly.

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AND ABOVE ALL, BRING MY OWN SHARE!! 🙄

You’ve seen steps to boil eggs so the peel easily, checkout other HowTo articles:

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