Boil an egg AND have it peel easily

by Chef Matt
(The Old Pueblo, Arizona)

Hey Paul its just me your old buddy Chef Matt from across the pond. I still check in on you every once in a while. I had to respond to this Match thing. I think it should be sent to "Myth Busters" a tv show here in America. Enough about that and here is how to boil and peel eggs on a different scale.

While the eggs are still in the carton, open the lid. Using the back of a soup spoon gently and I mean very gently tap the egg. You are actually going to put a micro crack in the egg. You will know when you have cracked it when the sound of the egg changes. Place the egg in cold water in a pot and turn up the heat and boil til desired doneness is reached. If you need six or eight eggs for pasta or potato salad this will save you so much time and aggravation. The aggravation being the worst part.

Now that the eggs are hard boiled, place a lid over the pot at a slight kilter and drain off the hot water. Be careful of the steam. Cover the eggs with ice cubes and let the eggs cool. When it is time to peel, crack them all the way around and peel under running water. The shell will fall of no problem.

I can't tell you how many thousands of eggs I have done this way over the years and it NEVER fails.

See Also:-

Paul's Original Matchstick Tip - Is it a myth? It's worked for me.
More Great Cooking Tips
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