Peeling Eggs

Peeling Eggs

Peeling eggs doesn’t have to be a struggle! With the right tips and tricks, you can enjoy smooth, perfectly peeled eggs without the frustration. Whether you’re prepping for a salad, deviled eggs, or a quick snack, these methods will make peeling eggs a breeze.

The Baking Soda Boost

• Adding a teaspoon of baking soda to your boiling water helps shells peel off seamlessly. The alkaline in baking soda will help loosen the egg whites from the shell, making peeling a breeze without altering the taste.

Chill Out in an Ice Bath

• After boiling, immerse eggs in an ice bath for a few minutes to stop cooking and aid in peeling. Use plenty of ice to ensure a rapid chill, this will allow the egg whites to contract from the shell for easier peeling.

The Crack and Roll

• Lightly tap the egg to crack the shell, then gently roll it on the counter to create more small cracks all over the surface. This will help loosen the shell for easier peeling. –Skip this step for softer boiled eggs, as they are more delicate.

Start from the Wide End

• Start peeling the egg at the wider end, tapping lightly to crack the shell around the air pocket. Peel away the thin membrane surrounding the egg white for smoother peeling.

The Cold Water Rinse

• If you’re struggling to remove the shell, run the egg under cold water while peeling or submerge it in a bowl of water for added assistance.

Older Eggs

• Older eggs are generally easier to peel than fresher ones. If possible, use eggs that have been in your refrigerator for a week or two rather than freshly purchased ones.