Q. Is there an ideal way to peel an egg?
A. It’s not only how you crack the shells but also how you cook the eggs that determines how easily they will peel. For shells that slip right off, place the eggs in a pot filled with enough water to cover them by one inch, recommends Howard Helmer, national representative of the American Egg Board, in New York City. Heat the water on top of the stove on high until it comes to a rolling boil. Remove the pot from the heat and cover with a tight-fitting lid. After 15 minutes, drain the water from the pot and run cold water over the eggs. This stops the cooking process. Once the eggs are cool to the touch, tap one on a countertop until it’s covered with cracks, then roll it on a countertop under the palm of your hand. Start peeling from the large end.
Want to see this technique in action? Watch a video and learn how to hard-boil an egg.
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