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 30-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.
6. Reset the timer to 11-minutes.
7. When the water returns to a gentle simmer, start the timer.
8. Keep the water temperature steady at a gentle simmer – not a hard boil.
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.