The perfect, easily peeled, boiled egg can be achieved. If you follow a few tips and tricks:
Tip #1 – OLDER IS BETTER
Boiled eggs turn out better if the eggs you use are not the freshest eggs in your fridge. Always have a dozen eggs in your refrigerator “aging” so they can be used as boiled eggs. As an egg ages, the pH will increase as the egg becomes more porous and begins to absorb air. The eggs will begin to shrink and the air space between the egg shell and the membrane will increase. This higher pH and air space are proven to help the egg not stick to the inside of the shell, making peeling easier.
Tip #2 – HOT START
Start with boiling water and cold eggs. Bring the water to a boil before adding salt to help congeal any eggs that may, unfortunately, crack when boiling. Add the eggs to the boiling water, gently, with a spoon. Adding the eggs after boiling has started will, again, create a more easy to peel egg. As the faster cooking of the outside does not give the egg time to stick. For a medium sized egg boil 4 minutes for a soft yolk, 6 minutes for a medium yolk, and 11 minutes for a hard yolk. For large eggs add 1 minute and for extra-large add two minutes.
Tip #3 – CHILL OUT
When the eggs are boiled the appropriate amount of time, drain the eggs, run cold water over the eggs a couple of times and pour it off. Place a lid on the pot and shake to crack the shells. Cover the eggs with more cold water and a few handfuls of ice. Allow the eggs to sit in the cold water until they can easily be touched. This allows water to begin too seep between the shell and the egg.
Tip #4 – KEEP IT UNDER WATER
Peel the eggs under running water. This method will allow water to move underneath the peel and help push it away from the egg. The peel should simply slip right off.
Voila! Eggs that are ready to stuff, slice or dice! Or, make this terrific recipe:
Garlic -Soy Marinated Eggs
- 6 Reedy Fork Pasture Raised Organic Eggs
- 3 cloves garlic, slightly crushed
- 1/4 tsp. red pepper flakes
- 1/2 c. soy sauce
- 1/2 c. honey
- 1/4 c. water
- 1/2 tsp. sesame oil
- Boil eggs per directions above to your preferred level of doneness and peel.
- While eggs are cooling, combine garlic, red pepper flakes, soy sauce, honey, and water in a pot and bring to a boil. Remove from heat to cool.
- Place peeled eggs in a container that is large enough to hold all six eggs, but small enough so that the marinade will cover them. A shallow container or a plastic baggie would both work.
- When the marinade is cool, pour it over the eggs. Be sure the eggs a submerged in the marinade.
- Place in the refrigerator overnight.
- Serve alone, atop ramen, or on a salad.