How to Cook Easy-Peel Eggs

How To Cook An Easy-Peel Egg
How to Cook an Easy-Peel Egg

It can be done. I didn’t believe it but it’s true. This method comes from J. Kenji Lopez-Alt’s book “The Food Lab”. It’s the science of cooking, like why that does this, or why that doesn’t do this. Anyway, the eggs. This method produces a hard-cooked egg that is 100% easy to peel. This is what you do. I’ll leave the science of it to that chapter in the book.

1. Bring a pan of water (with sufficient water to cover the eggs completely) to a gentle boil.
2. Put a small amount of vinegar into the boiling water (to coagulate the whites if the shell cracks)
3. Slowly (and gently) lower the eggs into the boiling water.
4. Set your kitchen timer for 15-seconds. Hit Start…
5. When the timer goes off, drop two or three ice cubes into the water so the temperature drops, and it goes off the boil, which should be around 90C.
6. Reset the timer to 11-minutes.
7. When the water returns to tiny rising bubbles, start the timer.
8. Keep the water temperature steady at just below a simmer – little rising bubbles is all.
9. When the timer goes off, take the pan off the cooker, and cool the eggs under cold water.
10. Peel under cool running water.
11. Easy.

5 Comments Add yours

  1. Brilliant! Will be trying this the next time I make an egg and potato salad!

  2. Polly says:

    Definitely worth a try… 🙂

    1. Misky says:

      Ice cubes and timing are everything in this method, Polly. 😀

  3. Anne Wheaton says:

    Certainly worth a try!

    1. Misky says:

      It’s the only way I do it nowadays, and it’s worked every time.

Please Leave a Comment. I'd Love to Hear From You.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s