Chef’s Secret: How to Perfectly Peel Hard-Boiled Eggs Every Time

Chef’s Secret: How to Perfectly Peel Hard-Boiled Eggs Every Time
Peeling hard-boiled eggs can be frustrating, especially when the shell sticks to the egg white. However, with a few simple tricks, you can achieve perfectly peeled eggs every time. Here’s the chef’s secret to success:

1. Use Older Eggs
Why It Works: Fresh eggs have a lower pH in their whites, which makes them cling tightly to the shell. Slightly older eggs (7–10 days old) have a higher pH, making them easier to peel.
Tip: If you only have fresh eggs, add a teaspoon of baking soda to the boiling water to increase the pH and make peeling easier.
2. Start with Boiling Water
Why It Works: Adding eggs to already boiling water causes the egg white to firm up faster, pulling away from the shell membrane and making it easier to peel.
How to Do It:
Bring a pot of water to a boil.
Gently lower the eggs into the water with a spoon.
Adjust the heat to maintain a gentle boil.
3. Add Vinegar or Salt
Why It Works: Vinegar helps dissolve some of the calcium carbonate in the eggshell, while salt prevents cracks and makes peeling smoother.
How to Do It: Add 1 tablespoon of vinegar or 1 teaspoon of salt to the boiling water.
4. Cook for the Right Time
Why It Works: Proper cooking ensures the egg white is firm but tender, which aids in peeling.
How to Do It:

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