Peeling a hard boiled egg can be annoying, whether you’re peeling just one or enough hard boiled eggs to feed a crowd unless you know these three tips.
- Use older eggs, not ones that just came from the store (or the chicken). The fresher the egg, the tighter the egg white clings to the shell’s inner membrane. As an egg ages, its shell becomes more porous, allowing air between the shell and the white, which also begins to shrink. Of course, you don’t want to boil rotten eggs, but those which have been in your fridge for a week or two will work just fine.
- While peeling, run eggs under water that’s the opposite temperature of the egg itself. If they’ve just been boiled and dunked in an ice bath, run them under cold water. If you’re peeling previously boiled eggs that just came out of the fridge, run them under hot water. This temperature difference will cause the egg to shrink back from the inner membrane slightly, making it easier to peel.
- The easiest way to peel a hard boiled egg is to crack it lightly on the larger end, then slip the tip of a spoon beneath the shell while holding the egg under running water. (See above.) Keep the cup of the spoon facing the egg with the pad of your thumb on the outside of the shell. Run the cup of the spoon around the egg, beneath the shell, and it will slip right off.
And, of course, rinse your eggs well once peeled because nobody likes biting into a tiny chunks of shell.