Shocking them in ice-cold water stops the cooking process. #2: Making easy-to-peel hard-boiled eggs requires shocking them in cold water.Īfter 13 minutes at a simmer (not a boil-see full method below & read the tips to prevent cracking), immediately put the eggs in ice water. (Tuck that away for the next time you make mashed potatoes!)īecause this cooking method is tried and true for potatoes, people have assumed the same with eggs. When you give potatoes a cold start-meaning that you put the chopped potatoes in a pot, cover by an inch with cold water, then boil-you wind up with a better texture and a more even cook. I think this “cold start” egg myth came from the fact that potatoes actually do need a cold start. #1: Easy-to-peel hard-boiled eggs are the result of a boiling hot start. But that’s where we’ve been doing it wrong.įollow this process on how to boil eggs (you can also read or print it in the recipe card below) and I guarantee you will have the easiest to peel hard-boiled eggs you’ve ever made. ![]() ![]() Who else has been told to put the eggs in a pot, cover by an inch of cold water, then bring them to a boil? Yeah, me too. Let me be the first to tell you… We’ve all been led astray on how to boil eggs. I’ve been on a quest to find the best way to make easy-to-peel hard-boiled eggs, and after a lot of trial and error, I finally figured out the secret to making the shells fall right off.
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