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Home Cooking

Peeling Hard Boiled Eggs

zackly | Jun 25, 202107:27 AM     82

I’ve posted before about usually having difficulty peeling hard cooked eggs. The only thing that makes them easier to peel, I’ve found, is using older eggs. I sometimes will “age” eggs for several weeks in my basement refrigerator but that doesn’t always help. I recently found out, quite by accident, that if you cook them longer, they will be easier to peel. I’ve been steaming eggs for eleven minutes then shocking them in ice cold water. This yields a tender white and a creamy medium rare yolk but most of the time the shell sticks like glue to the egg. Cooking my last batch, I didn’t push the start button on the timer so they probably cooked fifteen minutes. When I peeled them there was a nice gap between the egg and the shell which made them very easy to peel. Now I have a dilemma, cook the eggs past the point of doneness I prefer or deal with the sticky shells. Any thoughts?

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