How To Make Perfect Boiled Eggs With Shells That Fall Off Easily
Image credit: America's Test Kitchen via YouTube
Eggs that start boiling in cold water are harder to peel because the egg white tends to set slowly, which then gives them time to fuse to the membrane. This is why when you try to peel off the shell, some parts of the white cling to the membrane. Instead of using cold water, try this technique that steams instead of boiling the eggs. The shells are literally slipping off from the egg as you peel, plus, the eggs are cooked perfectly on the inside and smooth on the outside every single time. Thanks to America’s Test Kitchen on YouTube for this fantastic tutorial.
Materials:
- Eggs
- Steamer basket
- Food plastic storage container with a lid
- Ice
- Water
Directions:
Step 1
Pour about an inch of hot water into a pot or saucepan, then place the eggs on a steamer basket, and place it inside the pot. Put the lid on, then turn the heat down to medium-low, and let the egg steam for about 13 minutes before removing it from heat. The steamy environment will cause the egg to white rapidly and pull away from the membrane, the steamer basket on the other hand will keep the eggs out of the water and maintain its boiling the whole time.
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Step 2
After 13 minutes, turn off the heat and remove the eggs. Get the container, then fill it with cold water, and add some ice as well. Place the eggs into the ice bath, then let it soak for about 15 minutes. This will immediately hold the cooking process and cool them down. After 15 minutes, pour out half of the water, then put the lid on, and shake the container about 40 times. When you peel the shell it will slip right off, plus, the eggs are cooked perfectly every time.
*All these images are credited to America’s Test Kitchen via YouTube. Give their channel a visit and subscribe for more!
