Boiling an egg—to peel!
How to boil an egg you intend to peel
If you plan on peeling your boiled eggs, there is a surefire way to end up with shells that slip right off. I learned this trick from reading The Food Lab, by J. Kenji López-Alt. Bring a pot of water, deep enough for the eggs to be submerged, to a boil. Carefully put the eggs into the water with the help of a spoon. Wait 30 seconds then add eight to 10 cubes of ice. When the water returns to a boil (which takes a few minutes) set your timer for 11 minutes. When done, set the pot under cold running water. Tap an egg to break up the shell, and there you have it, shells that peel right off.
Now that you have boiled the perfect egg, check out my recipes for Deviled Eggs and the most delicious Egg Salad Sandwich.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
