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eggs


If you are like me, I always end up with cracked eggs while boiling and they are impossibly difficult to peel. Not anymore! Using eggs that are older (but not expired!) and not right off of the grocery store shelf also helps with the process.

Fill your pot about ¾ of the way with cold water. Gently drop in cold eggs. There should be just enough water to cover the eggs. You want the water to be cold like the eggs, so they can come to a boil at the same temperature. This prevents shocking the eggs and the shells cracking. Add salt to the pot and bring to a rapid boil. Let the eggs boil for 2-3 minutes. Turn heat off and cover the pot with a lid and let stand for 15 minutes. Sacrifice one egg and run it under cold water until it’s cooled. Gently tap the egg on the counter to break the shell, and peel off. Cut the egg in half to make sure it’s cooked through. If so, run the rest of the eggs under cold water and repeat the process to peel them. This process should get rid of that pesky green ring around the inside of the egg. It’s harmless, but not always appealing! That happens if the egg is cooked too long or at too high of a temperature. Cooking the egg in hot, not boiling water, prevents that from happening. Now you are ready for Deviled Eggs or Egg Salad!

 

Click Here For Rachel's Egg Salad!

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