If you’ve ever boiled eggs only to have trouble peeling them, you’re not alone. Many people experience problems with shells sticking to the egg whites, resulting in torn and rough eggs. But with a few simple tips and tricks, you can achieve perfectly smooth, easy-to-peel hard-boiled eggs every time! Here’s a tried-and-true method that cooks swear by for flawless results.
Step-by-step guide to perfectly peelable hard-boiled eggs
Start with slightly older eggs: Fresh eggs are notoriously difficult to peel when boiled. If possible, use eggs that are about a week old. Older eggs have a higher pH, which helps the membrane separate more easily from the shell.
Add baking soda or vinegar to the water: Adding a teaspoon of baking soda or a little vinegar to boiling water can help change the pH level of the egg white, making it easier to peel.
Boil and cool quickly:
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I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
